Eric Lanlard’s Hot Gingerbread Soufflé

This dessert contains all the flavour of traditional gingerbread, but is presented
in a much lighter way. Don’t be scared of soufflés – just remember that you
have to make them just before you are ready to serve, and take them
straight to the table to dazzle your guests!

Serves: 8

Gingerbread Soufflé - Eric LanlardIngredients:

• 50g unsalted butter
• 135g Billington’s Golden Caster Sugar
• 210g dark or couverture chocolate
• (70% cocoa solids), broken into pieces
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 2 tsp dark rum
• 1/4 tsp vanilla extract
• 5 eggs, separated
• Vanilla custard, to serve

Method:

1. Preheat the oven to 180ºC (fan
160ºC)/350ºF/gas mark 4. Melt half the butter and use to brush the
inside of eight small ramekins
2. Tip 25g of the sugar into one ramekin and tap around the sides to
lightly coat. Pour the excess into the next ramekin and repeat until all
the ramekins are butter-and-sugar-coated
3. Melt the chocolate with the spices, rum, vanilla extract and remaining
butter in a large heatproof bowl, over a pan of gently simmering water
(the base of the bowl must not touch the water). Stir until smooth.
Remove the bowl from the heat and mix the egg yolks in one at a time
4. In a large clean bowl, whisk the egg whites to soft, moist-looking peaks.
Mix a little into the chocolate mixture, then gently fold in the rest, using
a large metal spoon
5. Divide the soufflé mixture between the ramekins, spooning it in, and
place the ramekins on a baking sheet. Bake in the preheated oven for
exactly 11 minutes. Serve with vanilla custard poured into the centre of
each soufflé

Tip:
These soufflés must be cooked just before eating; they will flatten within 2
minutes of being removed from the oven. Be careful not to open the oven
during cooking, as this may prevent them from rising.

Home Bake published by Mitchell Beazley (c) Photography Craig Robertson
2010
www.bakingmad.com

One Response to Hot Gingerbread Soufflé

  1. Wow fab recipe!!! cake-boy recipes I always trying out, I am striving to go on one of Eric’s courses in this next year!!!
    Whats inside a cake should always be as good at what on the outside!!!!

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