Ingredients
1 cup chocolate or carob chips
1 lb firm tofu (water packed)
1/2 cup cocoa or carob powder
3/4 cup honey
3 tbsp grand marnier
1 tsp vanilla
1/2 cup soy milk
1/2 cup unbleached white flour
1 tsp baking powder`
Directions
Preheat oven to 350F. Place chocolate chips or carob in a bowl &
place it in hot water to melt stirring with a spoon. Place remaining
ingredients in a food processor & blend till smooth & creamy. Add
melted chocolate & puree a few moments. Pour into a very lightly
oiled 1-quart souffle dish. Bake for 40 to 45 minutes, or until the
souffle has completely puffed up. Cool for 5 minutes.
Servings: 8 servings
Chocolate Grand Marnier Souffle Recipe brought to you by Recipe Ideas
Categories: Casserole; Chocolate; Dessert; Egg; Tofu
The History of Recipes
Recipes as a concept can be tracked way back into history, in fact as far into history as ancient Egypt, and possibly even further than that. Having said that, mostly, these early records were just primitive hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history are a few clay tablets in Sumerian 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 people feel exhilarated. Much later, in Roman times a roman called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were split into appetizers, main meal and dessert, a very modern way of dining. This early Roman chef describes how the ancient cooks made use of many spices, including some that we all recognise such as bay, mint and dill. Continuing our culinary historical journey, there were some books which date from the 14th Century ; a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian food that we all know today, but rather recipes for the types of food prepared for the nobility of those days. Later on, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, such as rosemary and coriander. The introduction of these new foods and spices created an eruption in recipe manuscripts, the majority of which still exist in private libraries. Over the succeeding few hundred years, the rich and powerful families of Europe strove to serve up the most exotic meals, and because of this cooks and their recipe collections increased in prestige. Notwithstanding that, it was during the 19th century that haute cuisine and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, testing, and recording recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookery publications are greatly in demand mostly due to higher levels of literacy, people having more free time and a general increase in wealth. The TV revolution brings us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Chocolate Grand Marnier Souffle recipe.
