|
Natural Gas Tip of the Day: Cooking with Gas
There's very little difference in the energy costs of cooking on natural gas versus cooking on eletricity. But the benefits of natural gas are far superior to electric: instant on and off, total control means better culinary results for your family. That's why the area's best professional chefs choose natural gas... shouldn't you? |
Recipe:
Chocolate Soufflé
Restaurant:
Marina Café
Show Airdate:
3/8/2000 12:00:00 AM
Chef:
Christopher Dutka
Chef Bio:
Christopher Dutka was inspired by his grandmother to become a chef. It was her passion for fresh food and entertaining guests that helped him to make his career choice. Dutka came to the Emerald Coast from his home state of New Jersey. He worked as the Executive Chef at Bistro Zenith in Boca Raton, Florida, and was also the Executive Chef at Mark's Place in Miami, Florida before coming to the Marina Café to serve as their Chef. Dutka is a 2-time winner of the Maple Leaf Duckling Farms contest. The Marina Café is on the Destin Harbor and specializes in serving fresh local seafood prepared in an eclectic style.
Instructions:
Melt chocolate and butter in a double broiler until smooth. Whisk in egg yolks and flour. Set aside. Beat egg whites on medium speed with cream of tartar until soft peaks form. Gradually sprinkle in sugar, beating on high speed until stiff but not dry. Fold 1/4 of the egg white mixture into the melted chocolate mixture to lighten it. Quickly fold in the remaining egg white mixture. Lightly spray six 8 ounce soufflé dishes and pour 6 ounces of the chocolate mixture into each dish. Bake in a 350 degree oven for not longer than 10 minutes (the center will seem undercooked, but that is the desired result). Let cool slightly on a wire rack. Serve warm with freshly whipped cream and raspberry sauce.
|
*
1 pound bittersweet chocolate
|
*
5 ounces unsalted butter
|
*
5 eggs, separated
|
*
1 tablespoon all purpose flour
|
*
1/4 teaspoon cream of tartar
|
*
1 tablespoon granulated sugar
|