• Chocolate Souffle
• Prep time: 15 minutes
• Cooking time: 40 minutes
• Total time: 55 minutes
• Serves 4
• We used the KitchenAid Limited Edition Light & Shadow Stand Mixer

Ingredients

For the Ramekin:

• 15 ml (1 Tbsp) butter, melted
• 30 ml (2 Tbsp) castor sugar

For the Chocolate Souffle:

• 250 ml (1 cup) milk
• 60 g castor sugar
• 50 g 70% dark chocolate, chopped
• 50 g 85% dark chocolate, chopped
• 20 g corn flour
• 2 eggs, separated

For the Sauce:

• 60 g 70% dark chocolate
• 180 ml (1/3 cup) cream
  

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Method

For the Ramekin:

Use a pastry brush and brush the ramekin lightly with the melted butter using upward strokes. Divide the sugar between the ramekins and dust the sugar around the bottom and sides of the ramekin to stick to the butter. Place the ramekins in the fridge until set.

For the Chocolate Souffle:

Preheat the oven to 180°C.

Place the milk and sugar in a small saucepan on a low heat, add the chocolate and allow to melt, do not allow to boil.

In a mixing bowl add the corn flour, egg yolks and a bit of the chocolate milk, mix vigorously to combine and to avoid the corn flour from forming lumps. Pour the rest of the chocolate milk mixture into the bowl and mix well.

Pour the mixture back into the saucepan and allow to cook while stirring regularly on a low to medium heat for about 10 minutes or until bubbles start to form.

Pour the chocolate custard on a plate and cover with cling wrap directly on the surface of the custard to avoid a skin from forming. Allow to cool completely.

Once cooled, place the custard in a bowl and whip until smooth. Set aside until needed and remove the ramekins from the fridge.

Whip the egg whites to soft peaks and gently fold through the chocolate custard until combined. Do not overmix.

Gently scoop the mixture into your prepared ramekins all the way to the top. Level the souffle mixture with a palate knife and run your finger along the sides to “loosen” the souffle mixture along the sides of the ramekins.

Place the ramekins all on one baking tray (this will be much easier to remove from the oven once cooked.)  Place the baking tray with the souffles in the oven for about 25 minutes.

Once the souffles are ready serve immediately for the souffles to still be risen.

For the Sauce:

Chop the chocolate finely and place in a bowl, heat the cream on a high heat for about 3-4 minutes or until hot and pour over the chopped chocolate. Stir until the chocolate has melted and serve the sauce with the souffles.