Like a great instrumentalist to her music, Chef Jessie Sincioco is known for her no-nonsense cooking style. She was ushered right in to the culinary world when she bested the others and won top prize in the Great Maya Cookfest in 1983. Chef Jessie Sincioco is now president and CEO of JCS Gastronomie Inc.
Chef Jessie Sincioco’s passion for food is coupled with mindset that I definitely dig, as a baker and cook wannabe, that the most basic ingredients with a dash of ingenuity can make a great recipe. What could be more timely than the perfect Chocolate Souffle recipe for Valentine month?
Chocolate Souffle
Ingredients:
½ liter milk
85 gms. Maya Cake Flour
100gms. sugar
1 whole Egg
25 gms. butter
8 egg yolks
8 egg whites
10 ounces melted dark chocolate
Procedure:
1. Prepare soufflé moulds by brushing the sides and bottom with softened butter; coat buttereddish with granulated sugar. Chill.
2. Prepare the soufflé base by first boiling the milk.
3. In a bowl, mix together the cake flour, sugar and egg.
4. Pour boiling milk into the flour mixture and mix until smooth.
5. Cook mixture into a thick paste.
6. Off the heat, fold the egg yolks one by one. Set aside to cool.
7. When cold, fold in the melted chocolate and mix into a smooth paste.
8. With a mixer, beat the egg whites until stiff but not dry fold this into the egg yolk mixture.
9. Pour soufflé mixture into prepared dishes.
10. Bake at 200 C for 12-15 minutes.
11. Dust top with powdered sugar and serve at once.
Yield: 12 Regular Soufflés
Thank you, Chef Jessie and Maya Kitchen for sharing with us this bon vivant, luxurious Chocolate Souffle recipe! This recipe looks easy enough to do even by my standard. I will make sure to post my own version. I will probably have to use chauvet shadow lighting for my product shot. I can’t wait! This might just be our special, epic Valentine dessert.
