Happy 100th blog post to me! I’m so excited about this little milestone! I never thought when I started this blog that I had much to offer compared to the thousands of other food bloggers out there, but I was having a lot of fun anyway. And now, 10 months later, you’re still coming back, so I guess I’m doing something right, huh?
And to thank you for coming back, I have a pretty little giveaway today, but first, a treat! I wanted something celebratory for my 100th post, so I went straight up decadent!!
I chose to make chocolate filled blackberry soufflés with soft raspberry scented whipped cream and rich chocolate ganache! Now, before I get into the details here, I should really preface this with the fact that I have not only never made a soufflé, but I’ve never eaten one before either! Needless to say, this was a pretty ambitious project for me. This is also my first gluten free recipe, which I’m pretty darned excited about!
Just look at these gorgeous blackberries, though! Believe it or not, these are frozen berries! I got the most beautiful bag of organic frozen berries the other day. I can’t wait to buy more! With fruit this lovely, how could I go wrong?!
Completely fill your soufflé cups if you choose to make these. In fact, a little too much batter is better, because…
These were scandalously fast and easy to make. I mean it! I was intimidated by this project from the get-go, but all these pretty little lovelies were ready in no time at all! The soufflés took about 30 minutes, mius baking time, while both the ganache and whipped cream took 5 minutes each, tops. I made the whipped cream earlier in the day and kept in covered and chilled in the refrigerator until I was ready to serve it. Plus, you can puree the berries the night before to make things run even smoother. Whip up the ganache while the soufflés bake and you’re ready to go!
When I say these were decadent, I really mean it! You definitely need to be a chocolate lover to enjoy these, which wasn’t a problem for me! They’re also good without the extra ganache on top, though. Don’t be intimidated by these! They are deceptively easy, and completely worth the effort! The recipe is below, after the giveaway (finally, right?!). Enjoy!
To celebrate my 100th post today, I’m giving away a couple of things from my favorite supply shop: Bake It Pretty! Be sure to check out Bake It Pretty’s fun blog that’s full of great ideas and very pretty pictures, including a customer gallery, and you can follow them on facebook and twitter, as well.
So, what’s up for grabs?
A $20 gift certificate to Bake It Pretty and since I’m announcing the winner of this giveaway in blog post number 101, I’m also offering up a Cupcakes 101 kit!
The gift certificate can be used on merchandise of your choice, from the online shop, while the kit includes about 125 standard baking cups in assorted colors, over 25 assorted toppers, and four ounces of rainbow jimmy sprinkles, all inside of an adorable mini suitcase in the color of your choice (by availability).
I use many different baking cups from Bake It Pretty, and the best part about them, besides how adorable they are, is that they are grease proof!
To enter the giveaway, just visit Bake It Pretty and answer the following questions in the comments section below:
If you win, what will you use the gift certificate on? And what’s the first thing you’ll bake in your pretty new baking cups?
One entry per person, please.
No entries after 11:59pm Eastern Time, Sunday (October 3).
Winner will be selected at random and announced Monday morning!
Good luck and I can’t wait to read your answers!
The giveaway has ended and congratulations Sarah!
Chocolate-filled Blackberry Soufflés
with Raspberry Scented Whipped Cream and Dark Chocolate Ganache
Makes 10 6 ounce soufflés
FOR THE CHOCOLATE CENTERS
3 ounces bittersweet chocolate
6 ounces heavy cream
FOR THE SOUFFLES
12 ounces fresh or frozen blackberries, plus juice
1/4 cup, plus 1 tablespoon sugar
1 teaspoon framboise (optional), to my knowledge, framboise is gluten free…please, please, please correct me if I am wrong!
5 egg whites
FOR THE WHIPPED CREAM
1 cup heavy cream
1 tablespoon sugar
1 teaspoon framboise
To make the soufflés: Place the bittersweet chocolate and cream in a small bowl set over a saucepan with 1 or 2 inches of barely simmering water. Stir to melt the chocolate evenly, until the mixture is smooth and creamy. Cover and refrigerate for at least 30 minutes.
Preheat oven to 400 degrees.
Place the blackberries and any accumulated juice in the bowl of a food processor and process until completely pureed. Pour the pureed berries into a mesh strainer set over a medium bowl. Press and stir the berries until all you have left is pulp and seeds (you should ned up with about 1 cup of puree). Stir in 1 tablespoon of sugar and the framboise, if using.
In the bowl of a standing mixer, whip the egg whites on medium speed until soft peaks form. With the mixer still running, slowly sprinkle 1/4 cup sugar into the bowl. Continue whipping on medium speed until firm peaks form.
Gently fold a 1/4 of the egg mixture into the puree. Once there are no more white streaks, add the rest of the egg mixture and gently fold until mixed well (no more white streaks). Place the batter in a pastry bag and fill your soufflé cups half full. Drop a small amount of chocolate on top and fill the cup completely with more batter. If your chocolate has gotten very firm in the refrigerator, shape it into small round truffles and place in the dish, rather than just dropping it in. Be sure that the chocolate isn’t too close to the surface or your soufflé will split around it.
Bake for 15-17 minutes, or until the centers are firm to the touch. Dust with confectioners’ sugar, if desired, and serve immediately.
To make the whipped cream: Place the heavy cream and sugar in the bowl of a mixer and whip on medium speed until soft peaks form. With the mixer running, slowly stir in the framboise. Continue whipping on medium speed until firm peaks form, being careful not to over whip.
Chocolate Ganache (recipe is at the bottom of the page)
soufflé recipe adapted from The Art and Soul of Baking, whipped cream and ganache recipes by Darla