Ingredients
2/3 cup sugar
2 tbsp cornstarch
1 cup milk
2 chocolate, squares
4 egg
2 tbsp butter
1 1/2 tsp vanilla
1/2 tsp salt
1/4 tsp cream of tartar
Directions
Butter and sugar a 1 quart souffle dish. Prepare souffle collar to
help extend depth of the dish. Combine sugar, cornstarch, milk and
unsweetened chocolate in saucepan. Cook, stirring constantly until
mixture thickens and chocolate melts. Boil for 1 minute and remove
from heat. Separate eggs. Beat egg yolks till thick and add to
chocolate mixture. Stir in butter and vanilla. Cool to room
temperature. In meantime, beat egg whites with salt and cream of
tartar until stiff peaks form. Fold 1/2 of the egg whites into cooled
chocolate mixture. Fold in remaining egg whites. Pour into prepared
souffle dish and bake 50 minutes in a 350F oven. Serve immediately.
Servings: 1 servings
Chocolate Souffle Recipe brought to you by Recipe Ideas
Categories: Casserole; Chocolate; Dessert; Egg
The History of Recipes
It is actually possible to trace the history of written cooking instructions far back into the distant past, in fact as far back into recorded history as the early Egyptians, and maybe even further. In practice though, generally, these ancient cook books were just basic hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are a few tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Moving on, there were a couple of books dating from the 1300s : one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the spicy food that is familiar to us all today, but rather descriptions of the types of meals prepared for the rich and powerful of the time. Later, in the 15th century, people returning from the crusades brought us many new spices and herbs from Arab countries, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations prompted an increase in manuscripts on cookery, most of which still exist in academic collections. During the following few centuries, the upper classes strove to serve the most exotic banquets, and as a consequence, chefs and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. The revolution that is television gave us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Chocolate Souffle recipe.
