Since I am away at the Turkey Awards in London, I have another lovely guest post here for you today from my friend Giuseppe of the blog Il Paladino del Gusto.
(I hope that he doesn't mind me sharing his photo with you.)
Giuseppe is a handsome Italian Chef who cooks and works in Parma, Italy and has very kindly offered to step into my place while I am away. He has a degree in Gastronomic Sciences, and is a trained Pasta Chef, and works as a manager/trainer in the Food and Beverage Industry in Italy. I hope you will give him a very warm welcome and go and visit his page in return. Remember that English is not his first language, nor is Italian mine! I think together we have done very well with this presentation, so for now here is the dessert that he wishes to share with us.
*Sformatino al Ciccolato*
Chocolate Souffle cakes with custard
makes about 5-6 servings
This dessert is the most popular on the menu at the restaurant where I work. It is very delicate and very delicious!
(Note: The recipe was originally to serve 50 people. I (Marie) have adapted it to serve only 5 or 6.)
For the little souffle cakes:
100g plain chocolate
100g of unsalted butter
100g of plain flour
80g of caster sugar
2 large fresh free range eggs
1 tsp baking powder
For the Custard:
250ml of whole milk
250ml of double cream
7 large free range egg yolks
125g of caster sugar
1 tsp vanilla
15g of cornflour (cornstarch)
For the Custard:
Mix the milk and double cream together in the top part of a double boiler.
Beat the egg yolks and sugar together and whisk this into the milk mixture.
Whisk together the cornflour with some cold water to make a paste. Whisk this into the milk mixture. Place the saucepan over the bottom pot of the double boiler, over simmering water, over medium heat. Cook, whisking constantly, until the mixture reaches 82*C. Remove from the heat, whisk in the vanilla, and allow to cool, stirring occasionally. Cover the surface with some plastic cling film to keep a skin from forming.
For the souffle cakes:
Melt the chocolate and butter together in the top of a double boiler over simmering water.
Break the eggs into a bowl and beat them together with the sugar. Sift together the flour and baking powder. Fold this into the egg mixture, then add the melted chocolate butter mixture and beat thoroughly.
Butter 5 to 6 ramekins and dust lightly with some caster sugar. Divide the chocolate mixture between them. Preheat the oven to 200*C/400*F/ gas mark 6. Bake the souffle cakes for 10 minutes without opening the door.
Ladle some of the custard sauce into the bottom of 5 to 6 dessert plates. Top each with a chocolate souffle cake, turned out. If desired dust with some icing sugar to serve. These cakes are best served warm so that the middle is soft. It will solidify as it cools, so these are best served warm to hot.
Do NOT over bake!
Many thanks Giuseppe!
I'll be back tomorrow with something delectable from our shared neighbour France. (We're being very European this weekend!)