Tuesday, 17 July 2007
Recipe: Egg-White-Only Chocolate Souffle
I'm not entirely sure why - collateral damage, I suppose, from the egg yolk surplus needed for Hollandaise, Creme Patissiere, Custards, Ice Creams, etc - but there is always an egg-white surplus in my fridge (in all my fridges, to be exact, in both countries!), and I'm forever in search of ways of putting it to good use. Not always with success. Egg-White Cheese Souffle works well, and there are a few sorbets I can think of that use more whites than yolks (Grapefruit and Pear, particularly), but for the most part it's an uphill struggle. Egg white frittata is an abomination, IMHO, and the other day I tried a Hazan recipe for Apple Timbale that made serious inroads into the EW mountain - no good.........two and two didn't even make four. It was food for people with no teeth and a fondness for very sweet things (possibly not unrelated).
This yolkless Chocolate Souffle recipe definitely makes more than four, however, and has become one of my standard responses to What the Hell are we going to have for Dessert Tonight, when it's already 8 p.m and I haven't yet given the matter any thought......
Ingredients: 50g plain chocolate: 4 Egg Whites; 2 oz sugar (or equivalent volume sweetener); 1 teaspoon Praline Paste (if you have it; if not it won't matter if you leave it out.)
1. Pre-heat the oven to 180 degrees C.
2. Melt the Chocolate together with the Praline Paste in a zimmertopf or in a bowl over hot water.
3. Whisk the Egg Whites until firm, then add the sugar/sweetener and continue to whisk until stiff.
4. Stir a little of the beaten Egg White into the melted Chocolate to lighten it, then fold the Chocolate mixture back into the body of the beaten Egg White. Divide this mixture between two greased ramekins*, and bake in the pre-heated oven for eight minutes, until risen and the surfaces appear dry and as though they are about to break open.
* recently, I've taken to using individual egg dishes rather than ramekins for this recipe. They work well, and arguably actually better than ramekins.