Friday, December 6, 2013


can anyone guess, wats the main ingredient here?

About Souffle:

soufflé (French: [su.fle]) is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up"—an apt description of what happens to this combination of custard and egg whites.
Every soufflé is made from two basic components:
  1. a French crème pâtissière base/flavored cream sauce or purée
  2. egg whites beaten to a soft peak meringue
The base provides the flavor and the whites provide the "lift". Foods commonly used for the base in a soufflé include cheesejam, fruits, berries, chocolatebanana and lemon (the last three are used for desserts, often with a large amount of sugar).
When it comes out of the oven, a soufflé should be puffed up and fluffy, and it will generally fall after 5 or 10 minutes (as risen dough does).
Many choose to puncture the top of the souffle, and pour various types of liquid sauces (ex. chocolate, vanilla).
Soufflés can be made in containers of all shapes and sizes but it is traditional to make soufflé in ramekins. These containers vary greatly in size, but are typically glazed white, flat-bottomed, round porcelain containers with unglazed bottoms and fluted exterior borders.
There are a number of variations on the soufflé theme. One is an ice cream soufflé, which combines a soufflé with ice cream and either a fruit or a hot sauce.
Another kind of dish entirely is soufflé potatoes, which are puffed-up sautéed potato slices, traditionally served with a chateaubriand steak.


2 Eggs, Separated
½ cup of Nutella
2 Tbsp of Granulated Sugar
¼ tsp of Salt
½ tsp of Vanilla Extract
¼ tsp of Cream of Tartar


1) Preheat the oven to 375 degrees. Spray two 6 oz ramekins with non-stick spray, dust each ramekin with some cocoa powder and set aside.

2) In a large bowl, whisk the egg whites with the cream of tartar until they develop stiff peaks, set aside.

3) In another bowl, using the same whisk, beat together the egg yolks and sugar until thick and pale.

4) Add the nutella and mix until you have a smooth creamy mixture.

5) Gently fold in 1/3 of the egg whites to loosen up the better a bit then fold in the remaining egg whites.

6) Fold in the remaining egg whites, divide the mixture between the two ramekins and bake them for 15 to 17 minutes or until they have puffed up but still have a little giggle in the center.

7) Serve immediately!

No comments:

Post a Comment