Chocolate Souffle

1 ounce (30 mL) heavy cream
4 oz. (115 g)dark chocolate
1/2 tablespoon
(7 g) butter
2 large eggs (separated into whites and yolks)
a dash of cream of tartar
1/6 cup (35 g) sugar.

Prepare two 6 ounce (180 mL) soufflé ramekins by applying a layer of cold butter to the interior of the ramekins. Use your fingers to apply an even, thin coat of butter to all parts of the ramekin including the sides. Pour some granulated sugar into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar. Several sources claim that the butter and sugar help the souffle rise, but this is not actually true. The butter and sugar are really there to add flavor of the crust and aid in the release of the soufflé from the ramekin (if desired).

Melt the butter, cream, and chocolate in the double boiler.




Stir to help the melting. Once the chocolate has melted, turn off the heat.




Whisk the two egg yolks into the chocolate.







The resulting mixture may look like the chocolate seized, but don't worry, it will smooth out once the egg whites are folded in.






In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. (The cream of tartar is added to egg whites to increase the acidity slightly. This allows the proteins to bind together a bit more easily making stronger bubbles to form the basis of the egg white foam.) This can be accomplished with a bit of effort with a whisk (took me about 5 minutes) or a hand mixer with a whisk attachment. The term soft peaks means the foam has reached the point where the egg whites stand up when the whisk (or your finger) is lightly dipped into the foam and gently lifted out. The tip of the peak should droop. If the tip stands up straight, then it has reached the stiff peaks stage.




Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the whites a little at a time, fold them into the chocolate mixture.







Without over mixing, fold the remaining egg whites into the batter.







Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up. They are now ready to be baked.







The best part of making soufflés is that they can be prepared to this point beforehand and refrigerated for up to three days. On the day you plan to serve the soufflés, take them out of the refrigerator about two hours before you plan to serve them so they can warm up a little. If you don't take them out of the fridge early, then bake them for an extra minute or two.



Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the soufflés for 15 minutes at 375°F (190°C). As it bakes, the air bubbles we've incorporated into the batter will start to expand, causing the entire souffle to rise. After fifteen minutes, the soufflé will have risen up out of the ramekin (the photo shows an example of a ramekin filled to the 3/4 full level). (Greater lift can be achieved by using three egg whites instead of two).





Serve immediately in the ramekin. (Ramekins will be hot, so use kitchen gloves). As the soufflé cools, it will drop and become more dense. An alternate method of service is to remove the soufflé from the ramekin. This easiest accomplished once the soufflé has cooled a bit and a knife has been run along the sides. The soufflé can be inverted and tapped out onto a catching hand and then deposited onto a plate. Reheating the soufflé at this point will allow the air bubbles to expand again and the soufflé will rise back up (although not to its former size).

Churros

Ingredients:

Vegetable Oil

1 cup water

1/2 cup margarine or butter

1/4 teaspoon salt

1 cup all-purpose flour

3 eggs

1/4 cup sugar

1/4 teaspoon ground cinnamon

Prepare to fry the churros by heating oil in a pan (1 to 1&1/2 inches) to 360 degrees F.
To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros, like the pros. That churro taste will take you right back to your favorite summer days walking the paseos of Spain.

Note: REAL churros in Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.

Chocolate for Churro Dunking
4oz dark chocolate, chopped

2 cups milk

1 tbsp cornstarch (also known as cornflour and is the powder that causes the thickening)

4 tbsp sugar

Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and server in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking

Coconut Macaroons

Ingredients:

3 eggs
¾ cup condensed milk
1 tsp vanilla
4 cups desiccated coconut
2/3 cup sugar
1 tbsp butter or margarine

Utensils:

mixing bowl
eggbeater
wooden ladle
measuring cups and spoons
oven

Packaging Materials:

paper cups
styrofor with plastic cover

Procedure:

Beat eggs till light and fluffy. Add butter or margarine and sugar, then beat thoroughly. Add vanilla, condensed milk and desiccated coconut. Grease paper cups and fill with the mixture. Bake in a moderate oven 177 C (350 F) for 15 minutes or until slightly brown.