A French Affair - Chocolate souffle
Colder days and nights call for nourishing comfort food. Try these classic recipes from France, designed to warm the cockles of your heart.
☐ 1-11/4 cups of high quality, semi-sweet chocolate and chopped in pieces
☐ 2 large egg yolks
☐ 2 tbsp cornflour
☐ 1 tsp unsweetened cocoa powder
☐ 210ml milk
☐ 6 large egg whites
☐ Pinch of salt
☐ 1/3 caster sugar
☐ Sugar and butter for ramekins
1. Preheat oven to 175 degrees.
2. Lightly grease each ramekin with butter, give them a sprinkle of sugar and tap out any excess. Place them in the fridge until you are ready to bake.
3. Place chocolate into a heatproof bowl and melt in the microwave. Stir every 20 seconds. Set aside.
4. In a bowl whisk egg yolks, cornflour and cocoa to combine. In a heavy bottomed saucepan, bring milk over medium-high heat to a simmer. Cook for 2 minutes, stirring constantly. Stir about ½ cup of hot milks in the egg yolks to slowly warm it. Then pour warmed egg mixture slowly into the saucepan, whisking constantly. Cook until filling is thick, for about 2 minutes. Whisk continuously. Remove from heat and stir in melted chocolate until smooth and fully combined for about 1-2 minutes.
5. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk attachment, whisk egg
whites and salt until soft peaks form. Add sugar and whisk until stiff peaks form for about 3 minutes.
6. Stir about ¼ cup of egg whites into the chocolate custard. Spoon into prepared ramekins evenly. Bake for about 20 minutes or until chocolate souffle has risen about 2.5cm above the top of the ramekins. Open the door and let stand for about 5 minutes. Top with powdered sugar, cocoa, or melted chocolate if desired. Serve immediately with double cream or vanilla bean ice-cream.
To make a delicious Beef Burgundy, click here.