- Hot Chocolate Souffles.jpg (14.58 KiB) Viewed 1481 times
Ready in: 55 minutes
Serves: 4 (makes)
No nutritional information available.
Ingredients
- Butter, melted, for greasing
- 50g (2oz) caster sugar, plus extra for dusting
- 175ml (6fl oz) milk
- 2 eggs, separated, plus 1 extra egg white
- 40g (1½oz) plain flour
- 120g (4½oz) dark chocolate, melted and cooled slightly
- 1 tbsp cocoa powder
For the sauce:
- 50g (2oz) dark chocolate, chopped
- 150ml (¼pt) double cream
- 25g (1oz) light soft brown sugar
- ½ tsp vanilla extract
- 1 tsp instant coffee granules
Method
1. Preheat the oven to 220°C/Fan 200°C/Gas Mark 7. Brush 4 x 150ml (¼pt) ramekins or small ovenproof dishes with butter and dust with the extra sugar. Place on a baking tray.
2. Combine the milk and 1 tsbp of the sugar in a medium saucepan over a medium heat and bring to the boil.
3. Using an electric mixer, whisk the egg yolks and another 1 tbsp of the sugar in a bowl until very thick and pale. Whisk in the flour, followed by the hot milk mixture. Return the mixture to a clean saucepan over a low heat and cook, stirring, until the mixture boils and thickens.
4. Remove from the heat and add the melted chocolate and cocoa powder, stirring until thoroughly combined and smooth. Cover the surface closely with cling film and leave to cool slightly.
5. Using an electric mixer, beat the egg whites in a large, clean, grease free bowl until holding soft peaks. Gradually whisk in the remaining sugar until thick and glossy. Gently fold into the chocolate mixture. Spoon mixture evenly between the ramekins. Bake for 15 - 20 minutes until risen and just set.
6. To make the sauce, combine all the ingredients in a small saucepan. Stir over a low heat for 2 - 3 minutes until smooth. Serve the hot souffles immediately with the warm chocolate sauce.
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