Dessert- Bento Box

Recipe Ingredients-

2 whole eggs plus 2 extra yolks
88g unsalted butter, plus more for greasing
85g 70% dark chocolate, finely chopped
100g brown sugar
2 tablespoons plus 1/2 teaspoon cornflour
Icing sugar for dusting

Equipment Needed-

Fork

Small Bowl

Saucepan

Wooden Spoon

Medium Mixing Bowl

Sieve

Muffin Pan

Cutting Board

Chef’s Knife

Recipe Instructions-

Beat together the whole eggs and the egg yolks and set aside at room temperature.

Melt the butter in a small saucepan over medium-low heat without burning, until just before the butter starts to froth. Set aside.

Place the chocolate in a medium mixing bowl. Add the melted butter and whisk together until the chocolate melts. Next, add the brown sugar and cornflour and mix. Finally, add the beaten eggs and mix quickly before straining the mixture through a sieve.

The soufflé mixture should be left to sit covered in the refrigerator for a day before cooking.

To bake, preheat the oven to 350 F. Grease 4 sections of a muffin pan, and fill those 4 with the batter.

Bake for about 12 minutes.

Sift icing sugar through a sieve over the tops of the soufflés to finish.

Self-reflection and Feedback-

I’m going to be honest, this recipe got off to a rocky start. I initially made the batter, and I thought that it would be a good idea to cook it in a regular circular cake pan to basically make one large souffle. That did not work at all, and it was completely raw in the middle even after cooking it for 40 minutes. So, I remade the batter, let it sit in the fridge overnight, and then used the muffin pan to make 4 smaller souffles and that worked so much better.

Overall these turned out super delicious, the outside has a cake-like texture and the inside has a more smoother texture which I really enjoyed. They also had a quite unique taste to them as they are made with corn flour rather than regular flour.

Overall I’d say the recipe went well, the only thing is that I did not really like having to put the batter in the fridge overnight, because then it just extends the cooking project over a couple of days.

I would cook this again, but making sure to make 4 smaller souffles rather than just one big one.

I think maybe in the future experimenting with different types of chocolates would be interesting, because this time I just used 70% dark chocolate.

I would rate myself a 9/10 on this recipe, just because I probably should have known better than to make one large souffle instead of the 4 like was advised.

Feedback from someone else-

My family really liked these which I was surprised about. Generally they are a bit pickier with the desserts and I was not sure how they would react to the corn flour, but no one even noticed until I told them.