Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chocolate Soufflé

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Chocolate Soufflé Empty Chocolate Soufflé

    Post by Lobo Tue 12 Jan 2016, 9:26 pm

    Chocolate Soufflé Img60l
    Chocolate Soufflé
    Chocolate Soufflé Translucent
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    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Servings: 6
    Soufflés are spectacular and surprisingly easy to make. At author Maria Sinskey's house, a chocolate soufflé, still dangerously hot from the oven, is pounced on and quickly devoured with big scoops of vanilla ice cream. Just make sure your kids do not burn their tongues. You can assemble this soufflé up to 4 hours in advance and let it sit at cool room temperature until it goes into the oven.






    • 228

    Ingredients:


    • 2 Tbs. unsalted butter, plus 1 Tbs. melted butter for
        brushing soufflé mold
    • 3/4 cup granulated sugar
    • 6 oz. bittersweet chocolate, preferably at least 70%
        cacao, chopped
    • 2 Tbs. heavy cream
    • 4 egg yolks
    • 1 tsp. pure vanilla extract
    • 6 egg whites
    • 1/4 tsp. kosher salt
    • 1/4 tsp. cream of tartar
    • Confectioners' sugar for dusting

    Directions:

    Position a rack in the center of an oven with plenty of headspace for the soufflé to rise, and preheat the oven to 425°F. Brush the bottom and sides of a 6-cup soufflé mold with the 1 Tbs. melted butter, then coat with 1/4 cup of the granulated sugar; tap out the excess.

    In a heatproof bowl, combine the remaining 2 Tbs. butter, the chocolate and cream. Set the bowl over but not touching barely simmering water in a saucepan and heat, stirring occasionally, until melted and smooth. Set aside in a warm place.

    In a large bowl, vigorously whisk together the egg yolks, vanilla and 1/4 cup of the granulated sugar until the mixture falls in a thick, wide ribbon when the whisk is lifted. Stir in the chocolate mixture.

    In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, salt and cream of tartar on medium-high speed until foamy. Slowly add the remaining 1/4 cup granulated sugar and beat just until stiff peaks form. Fold the egg whites, one-third at a time, into the chocolate mixture just until combined. Spoon the mixture into the prepared soufflé mold, filling it to the rim.

    Bake the soufflé for 15 minutes. Reduce the oven temperature to 400°F and continue to bake until the soufflé has risen about 2 inches above the mold rim, 25 to 30 minutes. Dust the top with the confectioners' sugar and serve immediately. Serves 4 to 6.

    Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).
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