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-> Desserts
chat
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Thu, Jun 02 2011, 5:18 pm
Hi I need an easy chocolate ramekin recipe please!! thanks!!
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geemum
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Thu, Jun 02 2011, 5:41 pm
HEAVENLY RICH CHOCOLATE SOUFLEE
3 eggs
125g choc
125g marg
150g sugar
35g plain flour
1. melt marg and choc
2. beat eggs, then add sugar slowly until thick
3. add choc and marg
4. add flour.
mix well.
pour into 6 ramekins 2/3 full
oven 200/400 degrees in oven for 12-13 minutes. Serve hot.
These come out baked on the edges with a soft chocolatey centre. If you cannot serve right away. Bake at 180/350 for slightly longer and either leave in warm oven until serving or place on hot plate.
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chat
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Thu, Jun 02 2011, 8:00 pm
thanks so much!!
By choc- do u mean cocoa? also I dont understand measurements in grams do u have it in cups?
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mom25
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Thu, Jun 02 2011, 8:56 pm
you can also make any brownie/marble recipe. you pour it into ramekins and dip a chocolate fudge (foiled choc) in each. bake it, the chocolate melts.
delicious!
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geemum
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Fri, Jun 03 2011, 2:56 am
chat wrote: | thanks so much!!
By choc- do u mean cocoa? also I dont understand measurements in grams do u have it in cups? |
choc means baking chocolate.
the recipe came to me in grams, I never bothered to convert it. try using google to get alternative measurements.
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emmasence
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Wed, Jun 22 2011, 3:15 pm
for those opting to move away from chocolate, this is an excellent, easy and tried-and-true recipe:
LEMON PUDDING SOUFFLES
1 cup sugar
2 tablespoons flour
1 cup milk (I use soy to make it parve)
7 tablespoons lemon juice
3 eggs, separated
confectioners' sugar
Preheat oven to 325.
Combine sugar and flour in a bowl. Add milk and lemon juice, stirring. In a separate dish, beat egg yolks and add to lemon mixture.
In a mixing bowl, beat egg whites on high until stiff, then fold into lemon mixture.
Pour final mixture into ramekins (should make 6 to 8), then place ramekins into another pan. Pour some hot water into the pan (about an inch high).
Bake, uncovered, 35-40 minutes or until a knife inserted near the center comes out clean. Dust with confectioners' sugar. Best when served hot/warm, but also delicious cold.
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