Chocolate Souffle

INGREDIENTS

4 medium size eggs, separated

100g light muscovado sugar

50g plain flour

50g cocoa powder

300ml milk

100g Continental dark chocolate, melted

Icing sugar to dust

Ice cream to serve

METHOD

Preheat the oven to 200°C, 400°F, gas mark 6.

Mix the egg yolks with half the sugar and then stir in the flour and cocoa powder.

Pour the milk into a saucepan and bring the milk to the boil.

Gradually pour half the milk onto the egg mixture and whisk.

Return the milk and egg mixture to the saucepan and reduce the heat.

Stir constantly until the mixture thickens and no longer tastes floury.

Remove from the heat and pour the custard into a clean bowl, cover with a disc of greased greaseproof paper.

Brush 4 ramekin dishes with melted butter and coat with a little of the remaining sugar.

Place in the refrigerator.

Whisk the egg whites and add the remaining sugar.

Mix the melted chocolate into the custard.

Fold half the egg whites into the chocolate custard using a metal spoon and then fold in the remaining whites.

Spoon the mixture into the ramekins and level the top with a palette knife.

Run your finger and thumb around the top edge of the ramekin to ensure the soufflé rises with straight sides.

Place the ramekins onto a baking sheet and bake for 11 minutes.

Remove from the oven and dust with icing sugar.

Serve the soufflé with chocolate or vanilla ice cream.

Make a small hole in the centre of the hot soufflé and drop in a small spoon of ice cream.

Serve your chocolate souffle immediately and enjoy!

Have you tried this recipe? If so, I would love to hear about it!

Have you tried this recipe?
What did you think of the end result?
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