I do not want to know who won Master Chef Australia 2017 so I asked my sister to send me the recipe for the Chocolate Soufflé Sponge that Anna Polyviou made. This formed part of the firecracker pressure test. I have saved the entire recipe as I want to make other components from the challenge.
When I first started blogging in earnest I was given a piece of advice. I was told to find my voice. It has taken me so much time to realize that I am unique. My blog posts are not like other food bloggers. I blog about my life. The ups and downs, and the good and bad aspects. I keep up a running commentary of things that happen to me. This works for me and I have decided to be OK with that. I don’t need to tell you what makes a Chocolate Soufflé Sponge. Or let you know the history behind the recipe. I also do not need to feel inadequate when I take a photograph and it is not magazine worthy. I am not a photographer. My camera has become something I now enjoy. I have a perspective I want to capture.
Today’s inspiration ♥ Recipe For Chocolate Soufflé Sponge ♥ can be found on Lavender and Lime Click To Tweet
And I am doing that without being concerned that I will be judged harshly for my lack of using props. Or the fact that sometimes my styling is off point. Again, I am not a food stylist. As soon as I had taken these photographs I though of so many other ways I could have composed the plate. I know I did not do the best I could do. But I am OK with that. To me, I want to make 100% sure that the recipe works. I made this entire dessert platter, bar the ice cream two weeks’ in a row. I tried making the Soufflé Sponge using licorice powder instead of cocoa, and fructose instead of sugar. It was a dismal failure. And not even one that we could eat. But on remaking it exactly as per the recipe it worked like a charm.
Click on the links for conversions and notes.
Chocolate Soufflé Sponge
- 5 eggs separated
- 115 g caster sugar
- 45 g cocoa powder sieved
- Preheat the oven to 190° Celsius
- Place the egg whites into a stand mixer bowl
- Whisk on high speed until soft peaks form
- Add the sugar a tablespoon at a time until completely dissolved
- When thick and glossy stop whisking
- Lightly beat the egg yolks and gently fold into the mixture
- Gently fold in the cocoa powder
- When fully incorporated pour the mixture into a lined Swiss roll tray and level off
- Bake for 12 minutes
- Remove from the oven
- Turn out onto a wire rack and carefully peel off the baking paper