A chocolate soufflé 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 to serve.
Main Ingredient: Milk
|150 grams||Caster sugar|
|40 grams||Plain flour|
|50 grams||Cocoa powder|
|120 grams||Caster sugar|
|1 teaspoon||Lemon Juice|
|1||Put the milk in a saucepan and slowly bring to the boil|
|2||Separate the eggs and mix the egg yolks and sugar together to form a paste. Set the egg white aside|
|3||Sift the flour, cornflour and cocoa into the mixture and combine thoroughly|
|4||Remove the milk from the heat and slowly incorporate it into the egg mixture. Allow it to cool a little, then pass it through a sieve. This is the crème pâtissière|
|5||Start on the soufflé. Whip up the 6 egg whites and gradually add the sugar, a touch of lemon juice and a pinch of salt|
|6||Beat the crème pâtissière until it's smooth, then gently fold in the stiff egg whites with a whisk. Pour the mixture into 6 well-buttered ramekins. Make sure the soufflés are level|
|7||Preheat the oven to 185°C/Gas mark 4 (no fan) and cook for approximately 12 minutes until they are risen. Serve immediately|
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