Aussie Dopers, can you help?

I found a recipe for a chocolate souffle that looks scrum-diddly-umptious, and I’m sure I can pull it off…if only I knew how to convert grams to cup fractions and tablespoons. (Funnily enough, they give the liquid measurements in cups, but not the dry measurements.)

It’s in an Australian magazine, which is why I’m not asking Brits or others. Mr. Rilch was seduced by the cover photo (it looks soooooo good), and bought it without checking the recipe inside.

I looked at numerous conversion tables, with no success. First off, it’s hard to find tables for metric-to-imperial; most are imperial-to-metric. I did find a very few that worked reflexively, and another that claimed to translate cooking measurements, but none of them would give accurate answeres for my specific questions.

So. The recipe calls for 35g of flour. Is that a quarter cup? I think it’s close to that, but the cooking table only told me what a cup equaled in grams, not what a certain number of grams would equate to.

It also calls for, separately, 60g and 40g of butter. In the US, butter is sold by the pound or half-pound, and is subdivided into tablespoons, with 4 oz. equalling 8 tablespoons.

And finally, 175g and 180g chocolate. Baking chocolate usually comes in 4 oz. bars, and can be divided as necessary.

Many thanks in advance! I regret that I can’t airmail anyone a serving, because it would be sure to fall en route. We can discuss payment by some other means…

This site is in Danish I think…but perhaps it will help.

Hm. That helps somewhat. So 35g flour is 1/4 cup, as I thought.

60g butter is 4T, but the next one down is 30g butter—2T. 3T would be 45g, so I’m going to assume 2 3/4T is 40g. Jeez, I’ll need an x-acto knife!

168g is 6 oz., so I’ll go a shade above that for the 175g, and a touch more for the 180g. The 180 has to be grated, so I’ll assume some loss before I measure.

Thanks, Reeder! But if any cooks and/or bakers think they can be more to the point, by all means speak up.