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| The Recipes of Passion |
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Surprising your partner with a creative yet delicious meal can satisfy
more than the appetite. Today we're featuring the first two courses. First is a delicious,
tasty appetizer that is sure to impress you and your Valentine. And for the second course, we have two soups to choose from: an exotic chilled strawberry soup or a rich broccoli cheese soup.
Try them, they will work wonders!
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Mexican Chocolate Soufflé Cakes
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| Ingredients: |
| 75g unsalted butter, plus extra for greasing |
| 225g plain chocolate, broken into pieces |
| 1½ tsp instant espresso powder (or rich instant coffee granules) |
| pinch of salt |
| 6 egg yolks |
| 85g caster sugar |
| 1 tsp chilli powder |
| 1 tsp ground cinnamon |
| 2 egg whites |
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| Directions: |
| Butter 6 individual soufflé dishes or ramekins (about 200ml capacity) and place on a baking sheet. Preheat the oven to 200C/400F/gas mark 6. |
| Melt the chocolate and butter together in a bowl set over a pan of simmering water or melt carefully in a microwave. Add the coffee powder and salt and stir to blend. |
| Whisk the egg yolks and all but 1 tbsp of the sugar with the chilli powder and cinnamon in a large bowl until thick and pale, about 5 minutes. Fold in the chocolate mixture. |
| In a separate bowl, whisk the egg whites to soft peaks, then whisk in the reserved tbsp sugar. Continue to whisk until firm, then fold into the chocolate mixture. |
| Divide between the ramekins and bake for 8-10 minutes until the edges are set and the centres are soft. Dust with a little icing sugar and serve immediately. |
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