Name: Twice Baked Chocolate Souffles
Ingredients: 100 g Plain chocolate; (70% cocoa solids); 225 ml Milk; 50 g Unsalted butter; plus extra for; ; greasing; 4 tb Plain flour; 4 lg Eggs; separated; 6 tb Caster sugar; plus extra for; ; dusting; 2 tb Sifted cocoa powder; 300 ml Double cream; Icing sugar; to dust; Creme fraiche; to serve

He stripped off first one robe of honor and then another until, naked, He was fastened to the cross. There He emptied His inmost self, pouring out His lifeblood, giving Himself for all of us. Finally, they laid Him in a borrowed grave. How low was our dear Redeemer brought! How then, can we be proud? Stand at the foot of the cross and count the scarlet drops by which you have been cleansed. See the thorny crown and His scourged shoulders still gushing with the crimson flow of blood. See His hands and feet given up to the rough iron, and His whole self mocked and scorned. See the bitterness, the pangs, and the throes of inward grief show themselves in His outward frame. Hear the chilling shriek, “My God, my God, why hast Thou forsaken me?” (Matthew 27:46). If you are not humbled in the presence of Jesus, you do not know Him. You were so lost that nothing could save you but the sacrifice of God’s only begotten Son. As Jesus stooped for you, bow in humility at His feet. A realization of Christ’s amazing love has a greater tendency to humble us than even a consciousness of our own guilt. Pride cannot live beneath the cross. Let us sit there and learn our lesson. Then let us rise and carry it into practice.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Food & drin, Food & drin	4	servings

INGREDIENTS

100	g	Plain chocolate; (70% cocoa solids)
225	ml	Milk
50	g	Unsalted butter; plus extra for
		; greasing
4	tb	Plain flour
4	lg	Eggs; separated
6	tb	Caster sugar; plus extra for
		; dusting
2	tb	Sifted cocoa powder
300	ml	Double cream
		Icing sugar; to dust
		Creme fraiche; to serve

INSTRUCTIONS

Preheat the oven to 375f/190c/Gas 5.
1 Melt the chocolate in a heatproof bowl set over a pan of simmering water.
Heat the milk in a pan until just at boiling point. Remove from the heat
and stir in half the melted chocolate.
2 Melt the butter in a small pan and stir in the flour and cook over a low
heat for 1 minute. Remove from the heat and gradually add the milk and
chocolate mixture, stirring until smooth after each addition.
3 Return to the heat and cook for a few minutes, stirring until smooth and
shiny. Transfer to a large bowl with a spatula and leave to cool a little.
Add the egg yolks, one at a time to the chocolate sauce and mix.
4 Whisk the egg whites until soft peaks form. Add four tablespoons of the
sugar and whisk again for 30 seconds, then fold in half the cocoa powder.
5 Lightly beat a third of the egg whites into the chocolate mixture until
blended. Add the rest of the egg whites and gently fold in. Divide between
4 x 225ml/8fl oz buttered and sugared ramekins. Place on a baking sheet and
bake for 15-20 minutes until well risen and a light crust has formed.
6 Place the cream in a pan with the sugar and melted chocolate and whisk
in. Mix the remaining cocoa powder with a little water to make a paste and
stir into the pan. Simmer for a few minutes.
7 Remove the souffles from the oven and quickly tip them out of the
ramekins into an ovenproof dish, right side up. Pour over the chocolate
sauce and bake for 10-15 minutes until well risen and the sauce is
bubbling. Transfer to plates, stir the sauce and spoon around the souffles.
Dust with icing sugar and add a quenelle of creme fraiche.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.

A Message from our Provider:

“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”