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.