DONNA HAY Melt-in-your-mouth chocolate soufflé made easy.
THIS CLASSIC DESSERT IS EASIER THAN YOU THINK
Whip up a divine, melt-in-your-mouth dessert with just a few simple ingredients.
2 egg yolks 1/3 cup (80ml) milk 1 tablespoon Dutch cocoa, plus extra for dusting ¼ cup (55g) caster sugar, plus 1 tablespoon, extra, for dusting 3 eggwhites ¼ teaspoon cream of tartar 40g unsalted butter, melted CHOCOLATE SAUCE 80g dark chocolate, chopped ¼ cup (60ml) single cream 1 teaspoon vanilla extract
STEP 1 Preheat oven to 180°C. Place the egg yolks, milk, cornflour, cocoa and sugar in a saucepan over medium heat. Cook, whisking, for 3 minutes or until it begins to thicken. Add the chocolate and cook, whisking, for a further 1 minute or until very thick. Transfer to a large bowl and refrigerate for 5 minutes. STEP 2 Place the eggwhites and cream of tartar in a large bowl and whisk until stiff peaks form. Beat the chocolate mixture until smooth and thickened. Fold it into the eggwhite mixture in 3 batches. STEP 3 Brush 2 x 1-cup-capacity (250ml) ramekins with butter and dust with the extra sugar. Spoon the chocolate mixture into the ramekins and run your finger 0.5cm around the ramekins’ inner edges. Place on a baking tray and bake for 15–17 minutes or until risen and golden. STEP 4 Meanwhile, make the chocolate sauce. Place the chocolate, cream and vanilla in a small saucepan over low heat. Cook, stirring, for 5–6 minutes or until melted and smooth. Dust the soufflés with extra cocoa and spoon over the sauce to serve. Serves 2.
``A DIVINE, MELT IN YOUR MOUTH DESSERT´´