serves 6..
- Egg yolks- 3 ea
- Sugar- 30 gm
- Cocoa powder- 30 gm
- Cornflour -15 gm
- Egg whites- 3 ea
- Sugar -30 gm
- Chocolate dark- 120 gm
- Butter- 100 gm
Additional butter to grease ramekins
Additional sugar to dust ramekins with.
We used to make this dark chocolate souffle in my hotel in Dubai and serve it in our Latin American restaurant Pachanga, and 5 years and several menu changes later this was one item which had stood the test f time. Never fails to please or your money back!!
Method.
- Pre-heat oven to 200 C.
- Grease ramekins with some melted butter and line with sugar, just enough to coat the bottom and sides of the ramekins.
- Separate egg yolks and whites.
- Melt chocolate and butter over a double boiler
- Whisk egg yolks and sugar till well combined and fluffly.
- Sieve cornflour and cocoa powder together
- Add cornflour and cocoa mix to chocolate mix.
- Whisk egg whites with 30 gm sugar till stiff .
- Mix egg yolk mix and chocolate mix.
- Fold in egg whites, a little at a time, to ensure we do not lose too much volume.
- Fill into the ramekins approximately ¾ th full.
- Bake at 200 C for 8-10 minutes, for soufflé with a soft centre. For a fully cooked and drier product can be cooked for upto 12 minutes.
- Dust with icing sugar and serve with vanilla ice cream.
Note- these soufflés can be kept in the refrigerator and cooked to order and will stay without losing significant volume for upto 1 day.