Chocolate Souffle Recipe

from Gourmet Traveller, ACP Publishing Limited, 2003

Ingredients

50g soft butter, plus extra for greasing
2 tablespoons caster sugar
2 tablespoons plain flour
1 tablespoon cocoa
1/2 cup milk
75g caster sugar (extra)
75g dark couverture chocolate, chopped
4 eggs, separated
icing sugar, for dusting


Instructions

Grease four 1 cup capacity ramekins, coat with caster sugar, shaking out excess, then place ramekins on an oven tray

Melt butter in a small saucepan until foamy, then add flour and cocoa and cook, stirring continuously for 1 minute. Remove pan from heat and gradually whisk in milk until combined, then stir continuously over medium heat until mixture boils and thickens. Remove from heat, add extra sugar and stir until dissolved, then transfer mixture to a bowl.

Melt chocolate in a heatproof bowl over a saucepan of simmering water, then stir into milk mixture with egg yolks until well combined.

Using an electric mixer, whisk egg whites until soft peaks form. Stir 1/4 of the egg whites through the chocolate mixture to lighten, then using a large metal spoon, fold in remaining egg whites until just combined. Divide mixture among prepared ramekins and smooth tops.

Cook at 190C for 18-20 ins or until puffed.

Serve immediately dusted with icing sugar.