Chocolate Soufflé
Serves 2
Softened butter, for greasing dishes
1 1/2 Tbsp caster sugar, plus extra to coat dishes
90g good quality dark chocolate
75ml thickened cream
2 eggs, separated
20ml (1 Tbsp) brandy
1 eggwhite
Icing sugar, to dust
Preheat oven to 200°C. Grease two 300ml soufflé dishes with butter, then sprinkle extra sugar to coat. Refrigerate for 15 minutes to chill.
Place the chocolate and cream in a pan over low heat, stirring until smooth. Remove from the heat. Stir in the egg yolks and brandy, then set aside for up to 2 hours.
Whisk the 3 eggwhites until stiff peaks form, then add caster sugar and whisk until glossy. If the chocolate has gone cold, reheat slightly then fold in 1 tablespoon of the eggwhite into mixture, then fold in the rest. Fill the dishes to just below the rim, bake for 8-10 minutes until risen. Dust with icing sugar and serve immediately.
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