Chocolate Soufflé

Chocolate Soufflé

Serves 2

Softened butter, for greasing dishes
1 1/2 Tbsp caster sugar, plus extra to coat dishes
90g good quality dark chocolate
75ml thickened cream
2 eggs, separated
20ml (1 Tbsp) brandy
1 eggwhite
Icing sugar, to dust

Preheat oven to 200°C. Grease two 300ml soufflé dishes with butter, then sprinkle extra sugar to coat. Refrigerate for 15 minutes to chill.
Place the chocolate and cream in a pan over low heat, stirring until smooth. Remove from the heat. Stir in the egg yolks and brandy, then set aside for up to 2 hours.

Whisk the 3 eggwhites until stiff peaks form, then add caster sugar and whisk until glossy. If the chocolate has gone cold, reheat slightly then fold in 1 tablespoon of the eggwhite into mixture, then fold in the rest. Fill the dishes to just below the rim, bake for 8-10 minutes until risen. Dust with icing sugar and serve immediately.

This recipe was featured in Taste Forums “Bake Club” Challenge. Click HERE if you would like to participate and share your results.

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