Chocolate Soufflé
These can be made in the late afternoon for an evening dinner party and just cooked when you clear the main course. Try serving with a scoop of Vanilla pod ice-cream on the side and a shot of Tia Maria.
Preparation time: 30 minutes Quantity: Makes 6 individual ramekins Cooking time: 16-17 minutes
Ingredients
50g / 2 oz butter
30g / 1 oz plain flour
30g / 1 oz cocoa powder
200 ml full fat milk -boiled
100g/ 1 bar dark chocolate -grated
125g / 5 oz caster sugar
4 large egg yolks
4 large egg whites (from above)
Method
- Melt the butter in a pan
- Stir in the flour and cocoa
- Cook on a gentle heat for a minute or so
- Pour in a the hot milk a little at a time
- Stirring all the time on a hotter heat until all the milk absorbs in to the flour mix -than adding more milk until its all absorbed and the chocolate sauce mixes thick
- Take of the heat
- Whisk in the chocolate till melted
- Add half the sugar and whisk in the egg yolks
- Whisk the egg whites with half of the remaining sugar, till nearly firm then add the remaining sugar till firm
- Spoon in to the chocolate mix, mixing very carefully so as not too loose the air and lightness
- Spoon in to 5-6 greased and sugared ramekins
- Fill to the top and smooth off to create an even surface
- Run a cloth around the edge to avoid burning and to create a clean top
- Cook in a preheated oven gas 4/ 180*c for 16-17 minutes
- Serve straight away