- 2 egg yolks
- ⅓ cup (80ml) milk
- 1 tablespoon cornflour (cornstarch)
- 1 tablespoon Dutch cocoa
- ¼ cup (55g) caster (superfine) sugar, plus 1 tablespoon, extra, for dusting
- 40g dark chocolate, finely chopped
- 3 eggwhites
- ¼ teaspoon cream of tartar
- 40g unsalted butter, melted
- 80g dark chocolate, chopped
- ¼ cup (60ml) single (pouring) cream
- 1 teaspoon vanilla extract
- Preheat oven to 180°C (350°F). Place the egg yolks, milk, cornflour, cocoa and sugar in a small saucepan over medium heat and cook, whisking, for 3 minutes or until the mixture just begins
to thicken. Add the chocolate and cook, whisking, for a further 1 minute or until very thick. Transfer to a large bowl and refrigerate for 5 minutes to cool slightly.
- Place the eggwhites and cream of tartar in a large bowl and whisk until stiff peaks form. Remove the chocolate mixture from the fridge and beat until smooth and thickened. Fold the chocolate mixture into the eggwhite mixture in 3 batches.
- Brush 2 x 1-cup-capacity (250ml) ramekins with the butter
and dust with the extra sugar. Spoon the chocolate mixture
into the ramekins and run your finger 0.5cm around the inner edge of each ramekin. Place the ramekins on a baking tray and bake for 15–17 minutes or until risen and golden.
- While the soufflés are cooking, make the chocolate sauce. Place the chocolate, cream and vanilla in a small saucepan over low heat and cook, stirring, for 5–6 minutes or until melted and smooth. Dust the soufflés with extra cocoa and spoon over the sauce. Serve immediately. Serves 2.
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