Welcome to show me the curry dot com I'm hit.

I'm a new job.

And guess what do making today we're making from chocolate soup, please.

Yummy.

So fancy.

But it's actually very simple step by step recipe.

And if you do it the right way a piece of cake.

Literally.

Yeah.

So let's get started Over here we have 1/4 cup Prem Akins.

That's what they look like.

They're oven proof.

So very important to make sure you get you use containers that are ovenproof and we're going to just butter it.

We're gonna butter the ramekin, and it is ultimately best to use your fingers.

That's that way.

You make sure you get air re curve and right to the edge.

You can't skimp on the butter over here.

And then we're gonna add in some sugar and just caught the all the edges off the ramekin with the sugar like we do for cakes.

We do it with flour.

We're gonna do it with sugar now and then on, which is gonna dump into the next one and keep buttering and keep sugaring all of them.

So, before we got started, we have our oven preheating at 400 degrees Fahrenheit.

Gonna make sure your oven is ready to go far.

Chocolate souffle.

We're using bittersweet chocolate, which is about 60% cocoa.

Now you can use semi sweet if you like.

It just depends on how intense chocolate flavor you want, so either bittersweet or semisweet will work, and we're gonna use about half a cup of chocolate chips.

This is about four ounces.

So we're gonna do with the chocolate is we have a pot of water leading up right now, and it's just got a little bit of water at the very bottom, and it's simmering at a very low heat.

So we're gonna use a double boiler method and melt this so the water is simmering and we're gonna put another bull with our chocolate over the top and leave it there for about a minute.

And the chocolate should start melting, and they will use a whisk or a spatula to melt it completely.

This should take only a few minutes.

We want a nice, smooth chocolate sauce.

We'll switch off the stove and remove the chocolate.

So while the chocolate sauce is cooling down, we're gonna work on the rest of it.

So we have three eggs here, three large eggs at room temperature, and we're going to just separate the whites from the yellow.

You wanna be careful and make sure none of the yellow get into the whites.

They won't just pass it back and forth and all the whites will drop out.

And what with the yellow in a separate bowl.

So the eggs are separated rights and the yellows, and we both got our risks in her hands and we could start fluffing so the egg yolks have turned a pale yellow.

If you can see the whites are nice and fluffy, they're not peaks yet, But it's just a nice will.

You make sure, and to the yolks I'm gonna add in two tablespoons of sugar and half a teaspoon of vanilla extract.

So to the fluffy egg whites, I'm gonna add 1/4 teaspoon of cream of tartar agreement.

Carter is one of those ingredients that really helped me Egg whites to keep the left and lessons.

We fluffed egg whites and they fall flat.

But the cream of tartar really helps that.

So it's work whole ingredient to get, and just a pinch of salt.

And now I'm gonna keep bluffing this more until it becomes self.

And I'm gonna keep asking until everything incorporates well over here.

Okay, so the egg whites are forming like a nice soft fuck, and we're ready for four tablespoons of sugar.

We're gonna add it in slowly on keep whiskey, and we're gonna keep whisking until it forms a stiff peaks.

So the egg yolks and the sugar and the vanilla extract yr incorporated well, students, we're gonna add in the cool down chocolate sauce and make sure it's cool down because you don't want to make it into a chocolate scramble Over here, we're now gonna fall in the chocolate.

So here's the egg whites.

We're gonna put quarter of the egg whites into the chocolate mixture and full and mix it in.

So we're not being very gentle at this point because all we're doing is just lightening the mixture and getting it ready to actually hold in the rest of the sequence, and we're gonna put in the balance of the egg whites.

And here is where we need to be gentle.

Now we're actually gonna fold it, So scoop it from the sides and the bottom and fold it over the top.

You can also turn the bowl while you're doing this and keep holding until all the streets are going and the replicants are prepared and ready.

And what all they have to do is take the batter and put board, and you want to make sure you don't fill it all the way to the top.

So as long as you get to about 3/4 of the way and you wanted to make sure you clean up the sides of the ways they will not fluff, and I'm gonna fill up the rest of them.

So Evan is ready.

Are Americans are filled and we could have a tray over here baking she a tray or state.

I'm gonna bake them on the sheet.

Now our rack in the oven is 3/4 of the way down, so lower, too close to the bottom of the oven, then to the top, and we've been going to the oven for about eight minutes or so.

But everybody's ovens are different, so keep an eye on it.

So this recipe makes about 8 to 9 quarter size.

Certain quarter cup size servings.

Like so.

And these air.

This is one of the recipe that needs to be baked and served immediately.

And right now it's only two of us here.

So we're picking on Lee to we're gonna wrap the others and keep them in the fridge until ready to use them.

They stay good for at least about 2 to 3 hours.

So look at that.

How often vestiges that look now it wasa lot higher, but we're busy taking a picture.

Thats kind of going down a little moon.

But that just shows you that this is one of those desserts were you bake it and you better make sure all the people you're serving into are lined up and ready to go.

Absolutely.

So I think the only thing now we have to do is dig in.

Yep, yep.

And we can't share this one, so we're gonna have our own.

Well, it's just take a scoop and see what the insides look like.

Oh, wow.

It is nice and fluffy.

Oh, it's got a nice little gentle crust on the move.

Well, I can't put it back.

Right.

Chocolate goodness.

Chocolate.

Suplee, Chocolate heaven.

Take another bite because it's just good.

You want to desert to impress somebody.

Maybe a Valentine's Day or Social work day.

This'd be it.

So I know a lot of us are watching our calories and watching our weight and what not, But this is one of those desserts.

If you look at the ingredients, there's very little sugar 66 tablespoons of sugar for almost nine servings, so that's like less than a tablespoon each.

And there's no butter.

There's no fact everything else is just egg, which is routine.

That's what we have to look at.

You.

You look ahead at guilt free desserts are bad for you.

I don't know twice as much.