Posted in: Recipes
Retro Recipe Revival: Chocolate Soufflé PuddingWe recently found yet another old-school promotional Tower recipe book nestling in the archives. This latest find focuses on the iconic Tower Pressure Cooker sold throughout the early to mid-90s and has provided us with further fuel for our Retro-Recipe Revival series, allowing us to send some vintage pressure cooker recipes your way, updated to modern tastes and appliances! This week our sweet tooth got the better of us and so we bring you - Chocolate Soufflé Pudding!
Recommended applianceTower Stainless Steel 6 Litre One-Touch Pressure Cooker Total time to table: 1 hour Total Cost Per Serving: £1.74 Contains Nuts? No Suitable for Vegetarians? Yes Serves: 6
IngredientsTo make soufflés:
- Unsalted butter (for greasing)
- 100g caster sugar
- 300g plain chocolate (at least 60% cocoa solids)
- x 4 egg yolks
- x 6 egg whites
- x 1 small punnet of raspberries
- Crème fraîche or vanilla ice cream to serve
- x 3 tbspns milk
- 100g plain chocolate (grated)
- Generously grease a 1.2 litre soufflé dish with the butter and then liberally dust with caster sugar. Once this is done, place it in the fridge until later.
- To make the soufflés, first melt the chocolate in a heat-proof glass bowl set over a saucepan of simmering water. When the chocolate is completely melted, beat in the egg yolks using a wooden spoon. Continue until the mixture becomes thick and stiffens.
- To make the chocolate sauce, gently heat the milk and chocolate in a small saucepan (a milk pan is ideal for this). The chocolate should start to melt into the milk – when this happens, continue to heat but taking care not to allow the milk to simmer. Remove from the heat once the chocolate and milk have fully combined.
- Using your Tower stand mixer, whisk the egg whites until they start to thicken, add the sugar, and then continue to whisk until thick and smooth. The mixture should form into stiff peaks when teased with a fork.
- Next, whisk around 1/8 of the meringue into the melted chocolate mixture and then carefully fold into the remaining meringue. Try to get the mixture to retain as much air as possible as it’s the air trapped inside that makes it light.
- Take the soufflé dish you prepared earlier out of the fridge and pour the mixture in, tapping gently until the mixture settles. Cover loosely with cling-film and pierce 5-6 holes in it using a fork.
- Place a trivet into your Tower pressure cooker with 300ml of cold water. Heat until boiling and then place the soufflé dish into the trivet .
- Replace the Tower pressure cooker lid and bring to full pressure, then reduce the heat and cook for around 16 minutes.
- To finish the chocolate sauce, whisk the milk and chocolate mixture over a gentle heat until completely combined. Release the pressure using the cold water quick release method and remove the pudding from the Tower pressure cooker.
- Allow to stand for 2 minutes then carefully remove the cling-film and place a plate on top of the dish, then invert on to a serving plate.
- To serve, cut the soufflé pudding into slices and transfer onto serving plates. Add a healthy dollop of crème fraîche or vanilla ice cream, scatter a few raspberries around the pudding before pouring the warm chocolate sauce over the lot!