Cream Cheese Chocolate Souffle

Melted Butter 牛油 – 2 Tbsp

Low Protein Flour 低筋面粉 – 2 Tbsp

Milk 牛奶 – 120g

Cream Cheese 奶油芝士 – 225g

Chocolate 巧克力 – 55g

Eggs (separated) 蛋 (蛋白蛋黄分开) – 4 pcs

Castor Sugar 砂糖 – 40 – 50g

Method:

Preheat oven to 200⁰C. Brush few ramekins with a thin layer of melted butter. Chill for 15 minutes. Remove ramekins from fridge, brush another thin layer of melted butter again.  Coat the ramekins evenly with castor sugar.  Chill until ready to use.

把烤箱预热至200度。把几个舒芙蕾盘子刷上牛油冷藏15分钟。把盘子拿出后再刷上一层牛油后铺上一层糖。继续冷藏待用。

 Melt butter in a saucepan over low heat.  Blend in flour.  Gradually add in milk, stirring constantly.  Cook and stir until thickened.

以小火把牛油煮溶后加入面粉拌匀。慢慢加入牛奶，需不断的搅拌。煮至浓稠。

 Add in cream cheese and chocolate.  Cook until cheese and chocolate are completely melted and mixture is well blended.  Remove from heat, set aside.

加入芝士和巧克力。煮至溶解。搅拌均匀。离火待用。

 Blend egg yolks and part of the sugar until thickened and the color turn pale.  Mix into cheese mixture (3).

把蛋黄打至浓稠和颜色变浅白。拌入芝士糊(3)里。

 Beat egg whites on low speed until stiff peak.  Gently fold into mixture (4).

把蛋白以低速打至硬。分次加入芝士糊(4)拌匀。

Spoon into ramekins, flatten the surface.  Run the end of your thumb around inside edge of soufflé dish (this will help soufflé to rise evenly).

把芝士糊舀入舒芙蕾盘子里。把表面括平。用拇指头轻轻的顺着盘子的边转一圈 (这回让舒芙蕾发的很平均)。

Bake at 200⁰C for about 15 – 20 minutes. 以200度烤约15-20分钟。

Remove from oven, sprinkle with dusting sugar.  Serve immediately. 出炉后洒上糖霜。趁热品尝。