|per 1 serving|
|Fat 8 g||35 %|
|Saturated 4.5 g
+ Trans 0.2 g
|Polyunsaturated 0 g|
|Omega-3 0 g
Omega-6 0 g
|Monounsaturated 0 g|
|Cholesterol 80 mg|
|Sodium 80 mg||3 %|
|Carbohydrates 33 g||11 %|
|Fibres 4 g||16 %|
|Sugars 23 g|
|Protein 5 g|
|Vitamin A||6 %|
|Vitamin C||4 %|
|* DV = daily value|
Chocolate and pear soufflés
|Yield : 6 servings||Prep Time: 30 minutes|
|Level : Easy||Cook Time: 20 minutes|
- 3 Bosc pears, peeled and diced 45 mL (3 tbsp.) water
- 45 mL (3 tbsp.) all purpose flour
- 30 mL (2 tbsp.) cocoa powder
- 2 mL (½ tsp.) ground cinnamon
- 125 mL (½ cup) milk
- 30 mL (2 tbsp.) butter
- 75 mL (⅓ cup) sugar
- 5 mL (1 tsp.) vanilla extract
- 1 square (28 g) semi-sweet chocolate, chopped
- 2 egg yolks
- 3 egg whites
- Icing sugar
Preheat the oven to 200°C (400°F).Grease and sprinkle six 125-mL (½-cup) ramekins with sugar. Set aside.
Cook the pears and water in a saucepan over medium heat for 5 minutes or until pears are tender. Drain. Divide half the diced pears among the six ramekins. Use a fork to purée the remaining diced pears. Set aside.
In a bowl, sift together the flour, cocoa powder, and cinnamon. Set aside.
Heat the milk, butter, 45 mL (3 tbsp.) sugar, and vanilla extract in a saucepan over medium heat until mixture just starts to boil.
Remove from heat, add the chocolate, let sit 1 minute and then stir until completely melted and well blended.
Add the flour mixture to the chocolate mixture. Use a whisk to stir the mixture until well blended. Add egg yolks one at a time, mixing well after each addition. Set aside.
Use a hand-held mixer to beat egg whites in a large bowl until soft peaks form. Gradually add remaining sugar and continue beating until stiff peaks form.
Use a spatula to incorporate the reserved pear purée into the chocolate mixture. Gently fold the beaten egg whites into the batter.
Distribute the chocolate mixture among the ramekins, filling them 1 cm (1/2 inch) from the top. Place ramekins on a baking sheet. Bake 15 minutes or until soufflés rise and the centre is lightly set. Sprinkle with icing sugar. Serve immediately.
Variation: For a more gourmet recipe, replace the water with an equal amount of pear liqueur for cooking pears and add an extra square of semi-sweet chocolate to milk mixture.