I don’t do soufflés half enough. OK, partly it’s because you have to make them at the last minute and frankly, I don’t always have the time to whip up a soufflé after a dinner. Then I saw that you can actually prepare the soufflé mixture in advance and leave in the fridge until ready to cook. That’s more like it! So here is a divine chocolate soufflé recipe, made fast and easy with Thermomix!
Source: 750g video
For 6 ramequins
10g caster sugar
3 egg yolks
150g dark chocolate
6 egg whites
65g caster sugar
Butter and brown sugar for the ramequins
- Butter generously the ramequins with a brush. Brush from bottom to top on the sides. Pour some brown sugar at the bottom and tilt the ramequins to coat the sides up to the top. Refrigerate.
- Preheat the oven at 190C (fan oven) with a tray placed on the middle shelf.
- Make the crème patissiere : place all the ingredients except the chocolate in the TM bowl. Cook for 7min/90C/speed 4.
- Meanwhile, melt the chocolate in the microwave in short bursts, stirring well in between or in a bain-marie.
- Add the chocolate. Stir and pour into a clean bowl. Seal with cling film (touching the cream’s surface to stop a skin from forming).
- Clean the TM bowl and dry thoroughly (or use second TM bowl)
- Insert the butterfly whisk and whisk the egg whites on speed 3 measuring cup OFF. Add 65g sugar when it starts to foam. Continue whisking until soft peaks (the whites shouldn’t be very firm).
- When the crème patissiere is luke warm, add 1/3 of the beaten egg whites and stir vigorously to loosen it.
- Then, add the remaining egg whites and fold them in gently in order to keep as much air in as possible.
- Pour into the ramequins up to ¾ of the way and smooth the top with the back of a spoon to flatten. You can refrigerate the soufflé mixture at this point for up to 12h. No need to bring them back to room temperature before baking.
- Bake on the hot baking tray for 10 to 20 minutes.
- Sprinkle with icing sugar and serve immediately.
This month challenge on the Supertoinette Thermomix forum is this delicious walnut cake recipe. I really like the nutty flavour in this cake and the texture is soft and moist. The icing is nice and sweet, maybe too much so next time I will reduce the amount of sugar in the cake itself to balance the sweetness a bit better. The original recipe cooks the batter in one square cake tin and then the cake is cut in rectangles when cooled. However, I had financiers silicone mat so that’s what I used to cook the cake and it saved me a step.
For 16 financiers
140g sugar (I will put 90g next time)
70g plain flour
3 egg whites
140g icing sugar
3 egg yolks
1 tsp of vanilla extract or vanilla sugar
- Toast the walnuts in a tray in the oven at 150C for 8 minutes to bring out the flavours. Leave to cool.
- Preheat the oven at 170C.
- Mix the cooled walnuts 5 sec/speed 7 until ground. Don’t overprocess or it will become oily.
- Add the flour and mix 2 sec/speed 3. Tip out and reserve in a bowl.
- Mix butter and sugar for the cake 3 min/speed 4 until pale and fluffy.
- Tip out into a big bowl and wash the TM bowl thoroughly with hot soapy water, then dry or use second bowl.
- Place the butterfly whisk and the egg whites in the bowl and whisk 4 min/37C/speed 3/Measuring cup OFF until firm.
- Take a quarter of the egg whites and fold it into the butter. Add a quarter of the flour/walnut mixture and fold it in the butter/egg whites. Continue folding the egg whites and flour/walnut, one quarter at a time.
- Place a bowl of water on the sole of the oven (this will stop the cake from drying too much while baking).
- Pour into a 20cm buttered square/rectangular dish (I used financiers silicone moulds) and bake at 170C (fan oven) for 35 minutes for the big cake or 18 minutes for the financiers. Take out and cool in the mould on a rack.
- While the cake cools down, make the icing: place egg yolks and icing sugar and vanilla in the TM bowl with the butterfly whisk.
- Whisk for 5 min/speed 4/Measuring cup OFF.
- When the cake is luke warm, spread the icing over with a flat spatula. Wait until the icing starts to set and trace lines with a knife on the icing without cutting through the cake to mark where to cut later on.
- When the cake is completely cool and the icing is set, cut through following the lines and keep at room temperature in an airtight container.