Oven Testing Chocolate Souffle

Sunday, June 29, 2008

Chocolate Souffle
The Mary, Dave and Phil Souffles!

My friends Dave & Phil bought a great new oven as part of their kitchen/den/living room remodel. Dave was nice enough to invite me over to give the Ferrari red Bertazzoni oven a baking break-in.

Chocolate Souffle Chocolate Souffle
Chocolate Souffle Chocolate Souffle
I decided to try individual chocolate souffles! Here is the recipe from Epicurious. I made 3 ramekins (5 ounces each) but I'm sure you could have made 4 of them.

Chocolate Souffle Chocolate Souffle
Although this recipe doesn't say to make a collar of parchment, I read about doing this and tried it out. Definitely do this - the collared ones baked up nicely.

Chocolate Souffle
Okay. We had a bit of oven malfunction. The "on/off" light was on, Dave clicked the gas on, and it was set to 400 degrees. However, when they went in, it wasn't on or turned itself off (the oven blows out air of a vent and had residual heat from the apricot cake, so it was all confusing)...and I thought my souffles were a disaster and didn't rise. So here I am watching the second try...15 minutes on the floor taking photos watching the souffle rise!

Chocolate Souffle Chocolate Souffle
Photo taken looking into the oven! Second photo is Phil dusting the souffle with powdered sugar.

Chocolate Souffle
The souffles were a bit undercooked, but we were able to each the edges. Thanks Dave and Phil for being my guinea pig on this on! I'll perfect it and try it again later.
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Anonymous said... [Reply to comment]

lol, whenever I bake at a friend's house, I sit on the kitchen floor and watch my food through the window too. I don't have one myself, so I never get to see things in the oven at home. Them seem to have worked out quite well, good trick with the parchment.

Patricia @ ButterYum said... [Reply to comment]

Oven envy... hello! What a beauty!

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