Hot Chocolate Soufflé
Serves 8
170g (6 oz) caster (superfine) sugar
450ml (16 fl oz) milk
70g (2 1/2 oz) plain (all-purpose) flour
1 egg
4 eggs, separated
40g (1 1/2 oz) butter, melted
30g (1/4 cup) cocoa powder, sifted
1 tablespoon caster (superfine) sugar, extra
1. Grease a 1.25 litre (5 cup) soufflé dish and preheat the oven to 200°C (400 °F/Gas 6).
2. Put the sugar and 250 ml (1 cup) milk in a pan and stir over low heat until the sugar dissolves. Put the flour, egg and remaining milk in a bowl and whisk to combine. Pour the mixture into the bowl and mix well. When smooth, return the mixture to the pan and stir over low heat until it boils and thickens. Combine the yolks and butter with the cocoa and add to the pan, mixing well. Put in a bowl, cover, and leave to cool.
3. In a large clean dry bowl, beat the egg whites until soft peaks form, then add the extra sugar. Continue beating until the egg whites are glossy. Carefully combine one spoonful of the egg whites with the chocolate mixture, then add the remaining egg white and fold in gently with a metal spoon.
4. Fill the soufflé dish to three-quarters full and put on an oven tray. Cook in the oven for 25-30 minutes, or until puffed up and firm. Dust with icing sugar before serving.