This was a tricky one. When Sanja of Sale & Pepe assigned me with this recipe I really didn’t know what to do. First of all I didn’t have 200 ml ramekins, and second, there weren’t any to buy. I remembered, I saw once, someone made some bread in a can, so why not. Finding 200 ml can in Belgrade was another story But, after a few days of search, I was finally fully equipped. The process itself was so easy that for the moment I thought: What’s all the fuss about soufflé? The batter was so tasty that I could eat it raw without baking! So, I placed my soufflés in the oven and nested myself in front of it. After about 5 minutes my soufflés have risen so high that at the moment I got afraid they’d escape from baking paper. But, by the time I had to take them out, they fell down a little and gained the looks of a real soufflé. And when I took them out of the oven, they collapsed just as Béa said. But, I loved them! They were delicious!
Dark Chocolate Soufflés
15 g flour 60 g sugar 1/2 egg white 2 eggs 100 ml milk 70 g dark chocolate 15 g butter + some additional amount for greasing salt
Take two 200 ml cans and spread melted butter on the insides of them, and then sprinkle each one with 10 g sugar. From the outside, wrap them with baking paper that is two times cans height. Place cans in the fridge.
Beat egg yolks with the remaining sugar. Then add butter, flour and warm milk. Cook for 4-5 minutes on low heat, until it thickens. Add finely chopped chocolate, remove from heat and stir until it dissolves. Let cool.
Beat all the egg whites with a pinch of salt, fold them gently into the chocolate mixture, pour into cans and bake in a preheated oven on 200°C for 25 minutes. Remove the baking paper and serve while hot.
Note: I made this dish as a part of Sale & Pepe Tasting Team for January/February 2009 issue.