I really love souffle they are so light and delicious so I was so pleased that today is National Chocolate Souffle Day, so that I could find you a recipe so how about making this molten chocolate souffle that has that wonderful crème anglaise middle that is poured in
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Here below is an excerpt about this recipe from the website and the video tutorial from YouTube
This dark chocolate soufflé has a delicious molten center and a light, springy exterior—pure chocolaty decadence from the inside out.
The best part is that this recipe requires no special tools or skills. Soufflés have a reputation for being particularly finicky, but we think ours are pretty much foolproof. Serve yours with a dusting of powdered sugar and crème anglaise for a sexy dinner party, or just whip up a batch on a weekend …Once you master soufflés, you’ll want to make them for any occasion—or no occasion at all.
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February 28 is National Chocolate Souffle Day
Here are today’s five thing to know about Chocolate Souffle:
- Supposedly, the first recipe for soufflé appeared in Vincent La Chapelle’s Le Cuisinier Moderne (1742).
- The word soufflé first appeared in English in Louis Ude’s The French Cook, 1813.
- By 1845 was so commonly accepted that in Eliza Acton’s Modern Cookery (1845) a recipe for soufflé was included as just another recipe.
- Due to soufflés’ tendency to collapse quickly upon removal from the oven, the media frequently depicts the dessert in sitcoms, cartoons, children’s programs and movies as a source of humor.
- Another kind of dish entirely is soufflé potatoes, which are puffed-up sautéed potato slices, traditionally served with a chateaubriand steak.