with chocolate sauce
- 2 egg yolks
- ⅓ cup (80ml) milk
- 1 tablespoon cornflour (cornstarch)
- 1 tablespoon Dutch cocoa, plus extra, for dusting
- ¼ cup (55g) caster (superfine) sugar
- 40g dark chocolate, finely chopped
- 3 eggwhites
- ¼ teaspoon cream of tartar
- 40g unsalted butter, melted, for brushing
- 1 tablespoon caster (superfine) sugar, extra, for dusting
- 75g dark chocolate, finely 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.
- Place the eggwhites and cream of tartar in a bowl and whisk until stiff peaks form. Remove the chocolate mixture from the fridge and beat until smooth. Fold the eggwhite mixture into the chocolate mixture in three batches.
- Brush 2 x 1 cup-capacity (250ml) ramekins with the melted butter+ and dust with the extra sugar. Spoon the chocolate mixture into the ramekins and run your finger ½cm around the inner edge of each ramekin++.
- Place the ramekins on a 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
+ Use a pastry brush to coat the ramekins with the butter in an upwards motion, this will help the soufflés to rise.
++ Removing some of the excess sugar from the edge of the ramekin will also help the soufflés to rise.
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