Orange Chocolate Soufflé

Orange Chocolate Soufflé

Went shopping with LS this morning. I will be giving a cookery demonstration (with some hands-on) at her newly-restructured home on Sunday and we had to work out the logistics. Some of you may remember that she had won the bidding for my cookery class 3 Christmas Fairs ago and of course, we've never managed to do it before now.

I had a few oranges waiting to be consumed. Bought them for Hub as he was eating them by the dozen for the vitamin C, but all of a sudden, he couldn't peel them anymore. Because of that operation to remove one mole on his left wrist. And don't count too much on me, I never peel my oranges, I slice them.

I am in a soufflé mood lately. Have therefore decided to make a few Orange Chocolate Soufflés. In my porcelain ramequins.

Orange Chocolate Soufflé (5 ramequins) :

3 large Eggs (2 yolks + 3 whites)

60g Flour

20g Cornstarch

100g Sugar (70g + 30g)

1 Tsp Baking powder or Bicarbonate of Soda

1/4 Tsp Salt

50ml Corn Oil

Juice from 1 small Orange

Zest from the orange

Bits of Dark Chocolate

1/4 Tsp Cream of Tartar

1/2 Tsp Vanilla extract

Pre-heat oven to 180°C.

When the eggs are still cold, separate the yolks from the whites and leave them to warm to room temperate. The whites will still be thick and therefore make it easier to separate from the yolks. For better results, it's ok to use older eggs for this cake as they are usually easier to beat till stiff.

Sift the flour and baking powder together into a bowl. Add 70g of the sugar and the salt and mix well.

Make a well in the middle and beat in the yolks one at a time. Add the oil, followed by the orange juice, zest and vanilla extract, beating the mixture till it's smooth. Add the chocolate bits and mix well.

Before being baked

Before you start to beat the egg whites, make sure that the container (preferably metal) and whisk are dry, with no trace of yolk, water or oil. When the whites are at room temperature, start to beat them. When they are white and foamy, add the cream of tartar and continue beating till the whites form stiff peaks. Do not add sugar before that or it'll take double the time to do the job. The sugar normally helps to keep the peaks stiff. Add the 30g of the remaining sugar and beat the egg whites till stiff.

After being cooled. It was a little burnt as I've forgotten to put it on the lower shelf.

Fold the whites gently into the batter and pour it into ungreased ramequins. Bake in the oven on the lower shelf for 30-40 minutes. Leave it to cool before unmoulding it. Serve with some fruit, fruit sauce or cream.