Chocolate Soufflés with Chocolate Sauce

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This decadent dessert is the perfect Valentine’s Day or date night dessert for that special someone. Soufflés need to be baked as soon as they are made, and then eaten immediately, so why not make this in front of your date for some dinner entertainment – and wow them at the same time! The gorgeous dark chocolate sauce compliments the sweet chocolate soufflé so well – you’ll be scraping the bottom of your ramekin to finish every last bit :) !

This recipe is from the fabulous Donna Hay.

Serves 2

What you need

2 egg yolks
⅓ cup milk
1 tb cornflour
1 tb cocoa
¼ cup caster sugar
40g dark chocolate, finely chopped
3 egg whites
¼ teaspoon cream of tartar
40g unsalted butter, melted, for brushing
1 tb caster sugar, for dusting

chocolate sauce
75g dark chocolate, finely chopped
¼ cup thickened cream
1 tsp vanilla extract

What to do

Preheat oven to 180°C. Place the egg yolks, milk, cornflour, cocoa and sugar in a small saucepan over medium heat and cook, whisking, for 3 minutes or until the mixture just 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.

Brush 2 x 250ml ramekins with the melted butter and dust with the extra sugar. Use a pastry brush to coat the ramekins with the butter in an upwards motion, this will help the soufflés to rise.

Place the egg whites and cream of tartar in a bowl and whisk until stiff peaks form. Remove the chocolate mixture from the fridge and beat until smooth. Fold the egg white mixture into the chocolate mixture in three batches.

Spoon the chocolate mixture into the ramekins and run your finger ½cm around the inner edge of each ramekin. Removing some of the excess sugar from the edge of the ramekin will also help the soufflés to rise.

Place the ramekins on a tray and bake for 15–17 minutes or until risen and golden.

While the soufflés are cooking, make the chocolate sauce. Place the chocolate, cream and vanilla extract in a small saucepan over low heat and cook, stirring until melted and smooth.

Spoon the sauce over the soufflés and serve immediately, to your special someone.

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