Delicious Chocolate Souffle - Such an easy dessert to whip up!


So last night I had a couple joining my partner and I for dinner. I love baking as much as I do cooking, so when it comes to dinner parties I love to go all out and cook delicious homemade food which could be considered "restaurant style" I guess!

Entree and main I had covered. I made home made goats cheese, ricotta and pine nut ravioli on the weekend which was in the freezer ready to go for main. And for Entree I have always wanted to cook scallops so I decided on Orange Miso Scallops with black rice, yum!

Dessert I usually prep ahead of time so that I can focus on cooking and entertaining my guests. But tonight was going to be different, this would be the first time I would make a dessert there and then... I decided to go for a Chocolate Souffle, which I should mention... I have only ever made once. Pressure was on.

Turns out Souffles are actually really simple yet so impressive to make! By my photo you would now have figured that it didn't turn out a disaster as I thought it might.

I have the recipe that I used below, give it a go! Your dinner guests will love it and think you are an amazing pastry/dessert chef by the end of the night I assure you. Happy baking! 

 

Chocolate Souffle with Chocolate Sauce

2 egg yolks 
1/3 cup milk
1tbs corn flour
1tbs dutch cocoa powder
1/4 cup caster sugar
40g dark chocolate (chopped)
3 egg whites
1/4 tsp cream of tartar
40g unsalted butter (melted), for brushing
1tbs caster sugar, for dusting

Chocolate Sauce
75g dark chocolate
1/4 cup cream
1tsp vanilla essence 

Preheat oven to 180 degrees. 
Place egg yolks, milk, cornflour, cocoa and sugar in a small saucepan over medium head and cook stirring constantly for around 3 minutes until mixture begins to thicken. Add the chopped chocolate and cook, whisking for a further 1 minute or until very thick. Transfer to a large bowl and refrigerate until cool. 

Place egg whites and cream of tartar in a bowl and whisk on medium speed until stiff peaks form. Remove the chocolate mixture from fridge and beat until smooth. Fold into egg white mixture in three bathes. 

Brush 4 medium ramekins with melted butter and coat with caster sugar.

Place chocolate mixture into ramekins leaving 1cm for the souffles to rise. Cook for 15 minutes.  

Meanwhile, to make chocolate sauce. Place chocolate, cream and vanilla in saucepan and stir over low heat until melted. Pour over cooked souffles and top with berries.


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