KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
FOR THE DISHES
25g unsalted butter , for greasing
finely grated chocolate
FOR THE CREME PATISSERIE
2 tbsp plain flour
2 tsp caster sugar
½ tsp cornflour
1 medium egg yolk
1 medium whole egg
4 tbsp milk
1 tbsp double cream
25g good-quality dark chocolate preferably 70% cocoa solids, broken in pieces
1 tbsp cocoa powder
FOR THE EGG WHITES
6 medium egg whites
85g caster sugar
single cream or ice cream, to serve
FOR THE GANACHE
4 tbsp double cream
50g good-quality dark chocolate preferably 70% cocoa solids, broken into pieces
1 tbsp cocoa
|
1st Keep
 Daily_Decadence
|
Also Kept By
Jennifer_Wells-Qu
|
studioroom
|
Noah_Anderson
|
Sofegama
|
|
lauz
|
sibarnegaray
|
wendyintexas
|
alriviezzo
|
kiwiana
|
Comments
Gordon's recipe is unnecessarily complicated. You can simplify it by mixing the flour, cornstarch, cocoa and sugar in a bowl. Mix the egg and egg-yolk with 7 tbsps of the liquid and gradually beat into the flour/cocoa mixture until smooth. Cook and cool. Melt all the chocolate with the other two tbsps of liquid. Heat in the microwave 1 min, beat till smooth. Proceed as in the original recipe. Much simpler and no difference in the final result.
Sounds like a much easier way to make the hot chocolate soufflé. Thanks for the suggestions, Scotttt.