Chocolate Souffle

A souffle can be difficult to make, but in this recipe it is foolproof. The traditional bechamel requires constant stirring and instead, this recipe used sweetened condensed milk. Instead of buttering and sugaring the ramekins, I coat them with non stick spray. The chocolate chips eliminate the chopping and they melt quickly in the microwave instead of a bain marie. The result, however, is just as impressive!
Its is impirtant not to open the oven until they are ready or the souffles will deflate. Also, if serving as a dessert, plan the cooking time as they should be served immediately.

Ingredients
1 cup bitter sweet chocolate chips
1/3 cup sweetened condensed milk
3 egges, separated
2 tbs icing (confectioners) sugar.

Method.
Pre-heat oven to 375F
Coat 4 ramekins with non stick spray with flour
In a microwave safe bowl, heat chocolate chips in 20 second bursts, stirring until just melted - about 1-2 mins.
Remove from microwave and whisk in the condensed milk.
Add 2 egg yolks until blended (save other yolk for another use)
In another bowl, using an electric mixer, whisk the 3 egg whites until very stiff.
Add 1/3 of the mixture to the chocolate mixture and whisk gently untill incorporated.
With a rubber spatula, gently fold in the remaining egg white mixture until just incorporated.
Divide among the ramekins.
Sift icing sugar on top
Bake for 11-13 minutes or until the top rises about an inch over the rim.
DO NOT OPEN THE OVEN UNTIL READY!
Serve immediately.

Feta Cheese Souflee

I got this recipe from an English friend of mine - I first made it about 30 years ago! (i am so OLD!) when i was in college in Bournemouth. It can be rather impressive - if it rises that is!

The mixture can be prepared in advance but since the souffle is best served immediately, start step 5 just before serving time so that it will be served nice and fluffy.

Ingredients

7½fl oz milk

3 thick slices sourdough bread(cut off crusts)

5oz crumbled feta cheese

3 eggs, separated

7oz ripe tomatoes, finely diced (remove seeds)

2oz butter, softened

pinch of sugar

1 tbs fresh basil or mint leaves, chopped

Salt and pepper

pinch of freshly grated nutmeg

Method

1. Preheat the oven to 425F

2. Tear up the bread, pour the milk over and soak for 5-10 minutes.

3. Put the cheese into a food processor with the butter, egg yolks, milk and bread mixture, salt, pepper and nutmeg. Process until smooth.

4. Mix the tomatoes with the sugar, basil or mint and salt and pepper, and divide between six buttered ramekins.

5. Whisk the egg whites until they form stiff peaks and fold into the cheese mixture. Spoon this over the tomatoes, filling each ramekin almost to the top.

6. Put the ramekins straight into the oven. Bake for 10-15 minutes until nicely puffed and browned. Do not open the oven while cooking or the souffles will deflate!

7. Serve immediately.