Chocolate Soufflé

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Ingredients

Serves 4

• ½ cup (110 g) superfine (caster) sugar
  
• 1/3 cup (30 g) unsweetened cocoa powder
  
• 3 tbsp (25 g) sifted flour
  
• 4 fresh eggs
  
• 1½ tbsp (20 g) unsalted butter
  
• 1½ coffee cups whole milk
  
• Icing sugar

Utensils

• 4 soufflé molds, 3″ (8 cm) in diameter
  
• A whisk

Preparation

• Preheat the oven to 350°F (180°C)
  

To make the pastry cream

• Separate the egg whites and yolks into different bowls.
  
• Set aside the whites
  
• Whisk the egg yolks with ½ cup (90 g) of the superfine sugar until the mixture turns pale
  
• Add the flour, whisking continuously
  
• Bring the milk to the boil in a small saucepan
  
• Remove from the heat as soon as it begins to boil
  
• Gradually add ? of the hot milk to the egg yolks mixed with sugar, whisking continuously
  
• Warm up the mixture on a low heat and then add the remaining 1/3 of the milk, beating all the while
  
• Remove from the heat as soon as it begins to boil
  
• Add the cocoa and leave to cool, after giving it another good stir
  
• Whisk the egg whites until they form peaks, while adding the rest of the superfine sugar (1½ tbsp (20 g))
  
• Use a spatula to fold ? of the egg whites into the pastry cream
  
• Add the rest of the egg whites, stirring all the while

To bake the soufflé

• Lightly butter and sugar the soufflé molds
  
• Fill them with the chocolate pastry cream, up to 1½″ (4 cm) from the top
  
• Bake in the oven for 10 to 12 minutes.

Presentation

• As soon as they are cooked, sprinkle the soufflés with icing sugar and serve immediately.

Suggestion