This chocolate soufflé recipe is a classic way to round off a lavish dinner. Crack the surface with a spoon and pour in cream or add a scoop of ice cream for a little added decadence.
Ingredients
50g of cocoa powder
6 eggs
cocoa powder(Final Dusting)
270g of sugar
40g of plain flour
35g of cornflour
500ml of milk
1 tsp lemon juice
salt
dark chocolate
butter
Method
1. Place the milk in a saucepan and slowly bring to the boil
2. Separate the eggs and mix the egg yolks with 150g of the sugar to form a paste. Keep the egg whites to one side
3. Sift the flour, cornflour and cocoa into the mixture and combine thoroughly
4. Remove the milk from the heat and slowly combine it into the egg mixture. Once combined, place the mixture over low heat and gently cook, stirring regularly, until thickened. Pass through a sieve to exclude any lumps – this is the crème pâtissière base
5. To make the soufflé, whip up the 6 egg whites and steadily add the remaining sugar, a touch of lemon juice and a pinch of salt
Preheat the oven to 185°C
6. Beat the crème pâtissière until it's smooth, then gently fold two spoonfuls of the egg white into the crème pâtissière, then add the mixture to the remaining egg whites and gently fold together with a whisk
7. Butter the ramekin well, and using Microplane dust the inside of the ramekins with grated chocolate. Pour in the soufflé mixture, and flatten the top of the soufflé. Run your thumb around the top of the ramekin to clean the edge and create a small dent in the mixture to aid the rise
8. Bake the soufflés for approximately 12 minutes until risen.
Dust with cocoa powder and serve immediately.
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