Romana:
Ca sa ramanem in tema, am ales tot un preparat cu ciocolata, la fel de simplu de facut, intr-un timp scurt. Souffle-ul, un preparat pufos, fin, aerat la interior si usor crocant la exterior, nu necesita decat putina grija si rabdare, iar rezultatul justifica tot efortul.
Ingrediente pentru 4 portii:
- 160 g ciocolata neagra cu chili
- 2 Lg smantana pentru gatit
- 50 g zahar tos, plus inca putin
- 4 galbenusuri
- 5 albusuri
- putin unt
Timpul de coacere a fost 15-20 de minute pentru vase ramekin cu capacitatea de 150 ml !
Pentru acest preparat aveti nevoie de forme de ceramica ramekin. Am uns mai intai formele cu unt, apoi am tapetat cu putin zahar si m-am asigurat ca s-a depus uniform. Am preincalzit apoi cuptorul la 190
°C/ treapta 5 pe gaz.
Intr-un vas termorezistent am topit ciocolata la Bain-Marie (Bain-Marie consta in contact indirect cu sursa de caldura. In loc de a pune ciocolata direct pe foc, punem intai o craticioara cu apa la fiert, apoi cand aceasta este destul de fierbite incata degaja aburi, folosim un castron termorezistent pentru a topi indirect ciocolata cu ajutorul aburilor fierbinti), iar cand aceasta s-a topit complet am adaugat smantana lichida pana la incorporare, dupa care am luat vasul de pe foc si l-am pus deoparte ca amastecul sa se raceasca. Intr-un vas separat am batut bine galbenusuile, iar dupa ce amestecul de ciocolata si smantana lichida s-a racit complet, l-am turnat treptat peste galbenusuri, amestecand continuu.
Intr-un bol separat am batut albusurile pana au devenit o spuma usoara. Am incorporat apoi zaharul treptat si am batut pana cand compozitia avea un aspect tare si lucioas. Accesati linkul cu retata de bezele
aici pentru a vedea cum trebuie sa arate spuma.
(Pentru a testa daca albusurile sunt intr-adevar gata, intoarceti bolul
cu susul in jos, iar daca spuma de albus sta teapana, lipita de bol, si
nu curge, inseamna ca e gata). Am incorporat apoi cu mare grija albusurile in amestecul de ciocolata. Important e sa nu bateti si nu amestecati prea repede. Incorporati treptat, cu miscari circulare, folosind o spatula de silicon, pana cand compozitia este omogena.
Am turnat apoi amestecul in forme si am copt la aceeasi temperatura pe nivelul cel mai de jos al cuptorului, pana cand Souffle-urile au crescut si au capatat crapaturi la suprafata.
ATENTIE, nu deschideti usa cuptorului pe timpul coacerii, altfel riscati ca Souffle urile sa se dezumfle.
Am pudrat cu zahar si am servit pe loc.
Pofta buna! :)
English:
To stay on the same page with the latest recipes I have already posted here, I chose again a dessert with chocolate, very easy to do which doesn't require a lot of time. The Souffle, a fluffy, smooth, aerated on the inside and slightly crispy on the outside dessert which only requires a little bit of care and patience, and the result justifies all the effort.
Ingredients for 4 portions:
- 160 g dark chocolate with chili
- 2 Tbsp Cooking cream
- 50 g granulated sugar, and a little bit more
- 4 egg yolks
- 5 egg whites
- a little bit of butter
Baking time for my Souffles was 15-20 minutes using ramekin bowls with a capacity of 150 ml!
For this dessert you will need ramekin bowls. First, I brushed the inside of the dishes with some room temperature butter, then I sprinkled some granulated sugar and made sure that it uniformly coated the bowls. After that I preheated de oven at 190 °C / 5 on gas.
In a heat resistant bowl I melted the dark chocolate at Bain-Marie (Bain-Marie represents an indirect contact with the heat source; instead of melting the chocolate directly on the stove, we first heat a small pan with water, and when the water is hot enough and it makes steam, we use a heat resistant bowl to indirectly melt the chocolate using the steam), and when it was fully melted I added the cream. When the cream incorporated, I set the bowl aside to cool down and in a different bowl I thoroughly whisked the egg yolks. When the chocolate mixture has fully cooled down, I gradually poured it over the egg yolks, continuously mixing.
Again, in another bowl, I whisked the egg whites until they turn into a light foam, then I gradually poured the granulated sugar over the egg whites and kept whisking until the egg foam was hard and shiny. In order to see how the foam is supposed to look like, check this link to my marshmallows recipe. (In
order to test if the egg whites are properly whisked, turn the bowl
upside down, and if they stick to the bowl and don't leak it means they're done). When the egg whites were ready I carefully incorporated them in the chocolate mix. Note that is essential at this step not to whisk anymore or incorporate too fast. Incorporate the eggs gradually, making circular moves, using a silicone spatula.
I poured the mixture in the ramekins and baked them on the lowest level of the oven, at the same temperature, until they doubled in size and they cracked a little bit at the top. IMPORTANT: Do not open the oven while the Souffles bake because they might deflate and there will be no smooth and aerated consistency anymore.
I powdered with caster sugar and I served immediately.
Enjoy! :)
Pentru blat am mixat intr-un bol cele 100 g de unt cu zaharul pudra si vanilia pana ce am obtinut o consistenta cremoasa, apoi am incorporat pe rand galbenusurile. Intr-un vas separat am topit la Bain-Marie ciocolata neagra impreuna cu restul de unt si cacao, iar dupa ce compozitia s-a racit am amestecat-o cu crema de galbenusuri.
