Hello and welcome to Romance Recipes! Every Thursday I will introduce you to a new author and a new recipe! Two of my favorite things! This week I am bringing you author, Daryl Devore, and her recipe for Dark Chocolate Soufflé along with an introduction to her book, A Kept Woman. Please join me in welcoming Daryl and savor her recipe for Dark Chocolate Soufflé as you read about her new book!
And as a special surprise an ecopy of A Kept Woman will be awarded to one lucky commenter who leaves their email address! Thanks, Daryl! So leave a comment and your email for a chance to win!
Dark Chocolate Soufflé
7 ounces finely chopped bittersweet chocolate
4 tablespoons unsalted butter, plus for preparing the molds
3 large egg yolks
3 tablespoons warm water
1/2 cup sugar, plus 2 tablespoons
8 large egg whites, room temperature
1/2 teaspoon fresh lemon juice
Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)
Set an oven rack in lower third of the oven and preheat to 400 degrees F.
Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
Combine the egg yolks and warm water in a large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture.
Remove prepared ramekins from freezer. Put the egg whites in a bowl and add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently spoon the soufflé mixture into the ramekins, and place on a baking sheet.
Immediately bake until the soufflé rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven and sprinkle with confectioner’s sugar.
Or – top with whipped cream and berries, chocolate shavings, ganache, fruit sauce. This little dessert can be transformed in a multitude of different desserts.
Desperately unemployed, Arianne, answers an ad that reads Woman Wanted. With miniscule hours and excellent pay, she accepts the position of courtesan to Derek, a handsomely dashing man, whom she finds out is a billionaire. Engaging in a game of cat and mouse, will they drive each other crazy…or will they fall in love first?
In this scene, Derek Davenport has invited his future in-laws and estranged parents to a formal dinner party in his NY penthouse apartment. He and Arianne have an announcement to make. I had a lot of fun trolling through the internet looking for exotic dishes, wine and coffee.
“And you must be my future daughter-in-law, Arianne. John Davenport. I see my son decided to leave my arrival as a surprise.”
Arianne gazed into the face of Derek’s father, a compassionate face with steel gray eyes that smiled down at her. “I…I’m…I’m so glad to meet you.”
Derek extended his hand. “I wasn’t sure you would come, sir. Thank-you.”
“I decided to meet the next generation.” After shaking his son’s hand, Derek’s father turned to face Arianne’s parents. “You must be—”
“Forgive me, Dad. Your appearance surprised me. But still, my manners. Ron and Kathy. This is my father, John Davenport.”
Ron stood and introduced himself as they shook hands. “Pleased to meet you.”
John stood behind the chair next to his former wife. “Well now that we’ve gotten through that awkward moment, let’s sit and enjoy this meal. As I understand it we are going to have something to celebrate.”
Derek pulled out Arianne’ chair. As she sat, he whispered, “If you need to talk rub your chin.” He walked to the head of the table and sat. When all the guests were settled, they removed the white linen napkins from their silver napkin rings and draped them over their laps. Two servers entered and quickly filled everyone’s glass with a white wine. On each plate set a hand printed copy of the evening’s menu.
Dinner – prepared by Chef William Davis
Pistachio Paté with garlic toasted baguette bites
Portabella Mushrooms and Sweet Potato Crisps served in a cream sauce
Grapefruit Mint Sorbet
Warmed Vichyssoise garnished with chives
Grilled Romaine Hearts with Parmesan and a red wine vinaigrette
Beef Tenderloin with Parsnips and Black-Truffle Butter
Dark chocolate Soufflé with a Raspberry Mousse
Hawaii Island Kona Mauka
White Montrachet (2006, Chassagne, France) .
Red Cabernet Sauvignon (2002, Napa Valley, USA)
Perrier-Jouët Grand Brut (1999, Champagne, France)
Derek’s mother, Caroline, placed her menu on her plate. “Davis is a wonderful chef—so talented. I just adore the sweet potato crisps.”
I write erotic romance and have 3 published works and 2 WIP. A Kept Woman was my first book.
When I’m not writing, I love to garden and cook. I’m always prowling through old bookstores and yard sales looking for family recipe books. I’m not a fan of substituting low cal or “almost” as good ingredients. I’m a believer in eating real food and the old recipes knew how to create those dishes.
Buy Daryl’s book:
New Dawning International Bookfair – http://www.newdawningbookfair.com/
Smashwords – http://www.smashwords.com/books/view/43872
BookStrand – http://www.bookstrand.com/a-kept-woman
If you prefer print books – All Book Stories – http://www.allbookstores.com/Kept-Woman-Daryl-Devore/9781466257245
Facebook – https://www.facebook.com/daryl.devore
Facebook Author Page – https://www.facebook.com/pages/Daryl-Devore/280168402052520
Twitter – http://twitter.com/daryldevore