Let me just start by saying that I had an amazing Labour Day weekend. It was filled with long visits with friends, baking, and family time. There was an unexpected sleep over and lots of great conversation, what more could a girl ask for?
So let’s get down to business, the chocolate souffle. The thing with this recipe is that when you tell people you are making a souffle they respond with “oh isn’t that hard?” This annoys me because I find if I go into something thinking it will be hard, then it will be. I find if I am a little more positive it won’t be so bad. I decided I wasn’t going to get into a flap about this and if it bombed (like the floating islands did) then I would learn something and move on.
I made the souffle in London with Lisa (of the recently married fame). She is game for anything so she agreed to join in the fun. After an emergency run to the grocery store, we were off to the races. All in all it really wasn’t that big of a deal. I was confused about the folding in of the egg whites. It seemed to me they took a bit of beating during the mixing in process. We also ran into some trouble with Lisa’s oven. She hasn’t lived in her apartment for too long and apparently her oven runs a bit hot. So hot in fact that the souffle was “well done.” Never ones to let chocolate go to waste we dug in anyways.
So here is the deal with the photos. I left my memory card in London so Lisa’s husband emailed me a couple. I had one that didn’t feature the “well done-ness” of the souffle and I thought I would be able to hide the truth from you. However, he didn’t send that one, thus, here you have our, truth be told, burnt souffle (ducking head in embarrassment). Why oh why didn’t I add the icing sugar?
Despite being burn, the souffle didn’t flop when we took it out of the oven and we ate a lovely light fluffy, albeit, somewhat “well done” dessert. I think it would have been nice with caramel sauce, but I want to add caramel to everything.