Chocolate Soufflé
Ingredients: (serves six)
Method:
- 200g good-quality dark chocolate, chopped
- 100g butter, chopped
- 2/3 cup of brown sugar
- 5 eggs, at room temperature, seperated
- 2 tablespoons plain flour
- 2 tablespoons cocoa powder
- 1/4 cup caster sugar
- thickened cream and icing sugar mixture, to serve
Method:
- Preheat oven to 180°C. Grease a 6cm deep, 20cm (base) 8-cup capacity square ovenproof dish.
- Combine chocolate and butter in a heatproof, microwave sage bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Stir in brown sugar. Set aside for 10 minutes to cool.
- Beat egg yolks with a fork to combine. Stir into chocolate mixture. Sift flour and cocoa together over chocolate mixture. Stir to combine. Using an electric mixer, beat egg whites until soft peaks form. Add caster sugar, 1 tablesppon at a time, beating until thick and glossy.
- Add 1 tablespoon egg white to chocolate mixture. Mix well. Using a large metal spoon, gently fold in remaining egg white. Spoon mixture into prepared dish.
- Bake for 35 minutes or untili just firm to touch. Dust with icing sugar. Serve warm with cream.