Most cooks find a Soufflé terrifying. That's where the Soufflé wins. It smells your fear!
Makes approx. 4
You will need 2 stainless steel bowls, a saucepan, whisk, sieve, and soufflé moulds for this recipe
Ingredients:
4 egg yolks
300ml full cream milk
60g Billington’s golden castor sugar
10g cornflour
20g Van Houston Cocoa powder
25g plain flour
3 whole eggs
10g butter
1 tbls sugar (extra)
Method:
Preheat oven to 180C
Cream yolks and sugar
Place milk into a saucepan and bring milk to the boil
Sieve then whisk flour, chocolate powder and cornflour together then add the boiling milk and continue to whisk until combined
Return saucepan to the heat and whisk until thick – once the mixture is thick take off the heat and place in a clean bowl cover with gladwrap and allow to cool
Grease 4 soufflé moulds (you can use teacups, dariole moulds or pudding moulds) with the butter and coat the inside with extra sugar
Remove 4 tablespoons of chocolate mixture
Separate the 4 eggs and place the whites into a clean, dry stainless steel bowl
Place the yolks into the reserved chocolate mixture and combine then combine again with the full bowl of chocolate mixture
Whisk the egg whites until stiff adding a tablespoon of the sugar
Once the egg whites are stiff gently fold into the chocolate mixture (don't overwork this a light hand makes a light mix)
Spoon the mixture into the prepared soufflé moulds
Bake in oven 180C for about 15 minutes
Remove from oven and serve with extra cocoa (or freeze dried raspberry powder) sprinkled over the top of the Soufflé and the best vanilla bean ice cream you can find.