Looking for recipe from Succos Magazine

slimnglam ↓

Thu, Oct 19 2006, 12:39 pm

Over Succos I read a recipe in a magazine(I think it was either Binah or Mishpacha) for chocolate souffle.

Problem is, I already threw out both magazines and want to make the dessert for shabbos.

Anyone have the recipe from the magazine (not a diff. choc. souffle recipe)?

Thanks!!!!

(or maybe in one the many Hamodia supplements they gave out over Succos)?

↑ slimnglam ↓

Thu, Oct 19 2006, 3:42 pm

anyone?

↑ slimnglam ↓

Thu, Oct 19 2006, 6:22 pm

?????????????

MOM222 ↓

Thu, Oct 19 2006, 9:11 pm

I don't have it, but are you referring to Susie Fishbeins recipe?

↑ slimnglam ↓

Thu, Oct 19 2006, 9:29 pm

yes, from her new cookbook!

↑ MOM222 ↓

Thu, Oct 19 2006, 9:31 pm

So then it was in the Mishpacha and it was before yom kippur

↑ MOM222 ↓

Thu, Oct 19 2006, 9:40 pm

http://www.mishpacha.com/indexes/8/9/

You can buy it for a few dollars!!

If I remeber correctly she says its basically her brownie recipe underbaked.

It was on September 27, 2006 • 5 Tishrei 5767

aussiegal ↓

Fri, Oct 20 2006, 5:19 am

Here - I still have it!

Warm Runny Chocolate Souffles

4 Oz. (110 grams) good-quality semi sweet or bittersweet chocolate
1-2 cups (1 stick) unsalted butter or maragarine
4 large eggs
1.5 cups sugar, plus more for coating ramekins
3-4 cups all purpose flour
1 teaspoon pure vanilla extract

preheat oven to 450 F (230 C). Coat eight 6.9 oz ramekins with spray and granulated sugar. HOld ramekin on its side. Tap the sides, turning it to coat with sugar as well. Repeat with all ramekins.

Break the chocolate into small peices, place it and the margarine in a small mircrowave dish. microwave on medium power for 15-second intervals, stirring b/w, until chocoalte is completely melted.

In the bowl of an electric stand mixwer, beat the eggs on high speed until frothy. Slwoly pour in the sugar and continue beating until very fluffy and pale yellow. On low speed, sitr in the flour and vanilla, until thoroughly comb ined.
Increase speed to high, and while beating, slowly drizzle in the melted chocolate mixture. Once added, beat until all the chocolate in incorproated, about 1 minute.

For ease of pouring, transfer the batter into a large measuring cup. Fill each ramekin half-way. set the ramekings onto a baking sheet and bake 14-15 mins until the tops are brown and the centers ar warm. (OR, the fillled ramekins can be refrigerated. Just leave at room temp for 30 mins before baking).
Serve immediately, being cautious as the ramekins will be hot!

↑ slimnglam ↓

Fri, Oct 20 2006, 8:35 am

THANK YOU! THANK YOU! THANK YOU!!!!!

Mama Bear

Fri, Oct 20 2006, 5:11 pm

okay somebody please help e out..

WHAT ARE RAMEKINS???

↑ slimnglam ↓

Sat, Oct 21 2006, 9:19 pm

little tiny bowls that you can bake in (4-5 oz) will try to find link and post picture.

↑ aussiegal ↓

Sun, Oct 22 2006, 10:18 am

slimnglam wrote:

THANK YOU! THANK YOU! THANK YOU!!!!!

You're welcome!! I cna't believe your making them, it seemed so complicated to me!!!!

↑ aussiegal

Mon, Oct 23 2006, 4:36 am

By the way, I think that a copy of the recipe is on the aish.com website under cooking. It also has apicture for those who want to see what a ramekin is.

BeershevaBubby

Mon, Oct 23 2006, 5:34 am

ramekins. these are 7 cm sized.

↑ slimnglam

Mon, Oct 23 2006, 9:59 am

You can put it on the blech Friday night and serve it with a scoop of ice cream and kiwis and strawberries on the side. YUM!!!!!!!!!!

↑ MOM222

Mon, Oct 23 2006, 9:32 pm

MIndy, you can also use mini pyrex cups instread.