(Recipe from The F Word Series)
25g of softened butter
200g dark chocolate, 70% cocoa solids, chopped
80g egg yolks
Egg white Mixture
200g egg whites
150g caster sugar
1. Preheat oven at 180˚C/gas 4.
2. Brush 8 ramekins with the softened butter and chill it for 5 mins.
Then coat the ramekins with grated chocolate.
3. For the crème pâtissière, slake the corn flour with a little of the milk,
then gradually add the rest of the milk until you have a smooth mixture.
Pour into a small pan, and slowly bring to the boil,
Boil for 30 seconds then off the heat, add the chocolate and whisk until smooth.
Beat in the egg yolks until smooth before transferring to a bowl to cool
4. In an artisan mixer, whisk the egg whites to soft peaks.
Gradually start to add in the sugar, whisking well in between each addition.
Once all the sugar has been added, continue to whisk until you have a thick and glossy mixture
5. Add one third of the egg whites into the chocolate crème patisserie mixture and mix well.
Now add in the remaining egg white and gently fold into the mix.
Do not over work the mixture as it will become too hard and stiff
6. Divide the mixture between the ramekins.
Level the surface with a palate knife then bake for 6-8 minutes,
or until well risen and with a slightly wobbly centre.
Remove from the oven and dust with the remaining cocoa powder.
Serve immediately with a scoop of ice cream
(your favourite flavour!)
7. Chocolate souffle. DONE.