Chocolate Brownie And Chocolate Soufflé
You can not find anyone who does not like chocolates, and one form or other we are addictive to this rich and flavourful ingredient. Drawn into many essences, chocolate contains a quality that enhances both taste and happiness. So with that let's enjoy some very delectable brownies and souffle.
Chocolate Brownie Recipe
Serves 9 Pieces
Total Time 60 minutes
- 1 cup All-Purpose Flour (or Maida)
- 1 cup Sugar
- 1/4 tsp Salt
- 2 tsp Baking Powder
- 1/3 cup Cocoa Powder
- 1/2 cup Butter (Melted)
- 3/4 cup Yogurt
- 1 tbsp Milk
- 2 tsp Vanilla Extract
- 1/2 cup Chocolate Chips
- 1/4 cup Walnuts
- Preheat oven to 180C/350F
- Line an 8X8 inch baking dish with parchment paper or aluminium foil, and brush all sides with butter.
- Sift flour, salt, baking powder and cocoa powder in a bowl and add sugar to it. Whisk well and set aside.
- In another bowl, add the melted but cooled butter, yoghurt, milk and vanilla extract. Whisk until combined well.
- Add the flour mixture to the liquid mixture and mix till just combined. Do not overmix. The mixture will be on the thicker side. Fold in the chocolate chips and walnuts.
- Pour into the prepared baking pan and bake for 40 minutes. Start checking if the brownies are cooked by inserting a fork or toothpick in the centre at the 35-minute mark.
- Once baked, cool the brownies in the pan completely before inverting them onto a metal rack. Cut into slices and serve.
Bittersweet Chocolate Soufflé
Total Time 50 minute
- Unsalted Butter (At Room Temperature, for the Baking Dish)
- 1/3 cup Granulated Sugar (plus more for the Baking Dish)
- 6 Ounces Bittersweet Chocolate (Chopped)
- 1/3 cup Whole Milk
- 4 Large Egg Yolks (At Room Temperature)
- 8 Large Egg Whites (At Room Temperature)
- Confectioners’ Suga (For Dusting)
- Vanilla Ice Cream (To serve)
- Heat oven to 375° F and set an oven rack in the lowest position. Generously butter a 6- to 7-cup soufflé dish and coat with granulated sugar, tapping out the excess.
- Heat the chocolate and milk in a large bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly. One at a time, whisk in the egg yolks.
- Using an electric mixer, beat the egg whites on medium-high until soft peaks form. Increase speed to high and gradually (1 tablespoon at a time) add the granulated sugar, beating until stiff, glossy peaks form.
- In 3 additions, fold the egg whites into the chocolate mixture. Pour into the prepared dish and bake until puffed and cracked but still jiggles a little, 30 to 35 minutes (do not open oven before 30 minutes have elapsed). Dust with the confectioners’ sugar and serve immediately with some vanilla ice cream.