DONNA HAY Melt-in-your-mouth choco­late souf­flé made easy.

THIS CLAS­SIC DESSERT IS EAS­IER THAN YOU THINK

Sunday Herald Sun - Stellar - - Contents - By Donna Hay

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´´

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