Manu’s decadent dessert!

The celeb chef shares his Aussie lamington souffle recipe

MAKES 4 For the coconut jam, stir 1 can sweetened condensed coconut milk, 2 tbsp coconut oil and 2 tbsp coconut syrup in a saucepan over medium heat for 10-12 mins until golden. Set aside. For the sauce, bring 100ml cream and 20g unsalted butter to a simmer in a saucepan over medium heat. Place 100g finely chopped dark chocolate in a bowl, pour in hot cream, leave for 1-2 mins, stir until smooth. Pour chocolate sauce into a jug. For the souffle, brush 4 x 1-cup ramekins with coconut oil in an upwards motion to create columns for the souffle to rise on. Dust with desiccated coconut, tip out any excess. Place 4 egg yolks and 1 tbsp plain flour in a bowl. Add half the jam, whisk until smooth. Simmer 2/ cup milk in a saucepan

3 over medium heat. Pour milk over egg yolks, whisking continuously. Pour back into saucepan, cook over mediumlow heat until thickened. Cool completely, mixing occasionally so it doesn’t form a skin. Using an electric mixer, beat 5 egg whites to soft peaks. Gradually beat in 2 tbsp caster sugar until dissolved. Fold 1/ of whipped

3 egg whites into the yolk mixture until combined. Gently fold remaining egg white into egg mixture in 2 batches, incorporating as much air as possible. Evenly divide mixture among ramekins, smooth the top and run your finger around the edges to remove any excess mixture. Dust the tops with desiccated coconut. Bake at 190°C for 15-18 mins or until puffed. Pour warm chocolate sauce into the centre of the souffle.