Ingredients
- 300 gm Dark chocolate, (11oz)
- 4 x Egg yolks, size 3
- 250 ml Egg whites, (8fl ounce)
- 100 gm Caster sugar, (4oz)
- 12 x Ramekins, lined with butter and sugar
- 100 gm Dark chocolate, grated (4oz)
- 3 Tbsp. Lowfat milk
- 150 ml Whipped cream, (5fl ounce)
- 1 Tbsp. Cognac
- 1 tsp Icing sugar
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Hot Chocolate Souffle With Creme Fraiche
Servings: 12
Directions
- Pre-heat the oven to 220 C/425 F/gas mark 7
- Heat the chocolate in a mixing bowl placed over a saucepan of simmering water. When completely melted, beat in the egg yolks with a wooden spoon till the mix becomes thick and stiff.
- In the food mixer, whisk the egg whites till they start to thicken. At this point add in all of the sugar and continue to whisk for about 3 min till the meringue becomes thick and smooth. It should just come to soft peaks.
- Whisk about one fifth of the meringue into the chocolate and yolk mix and then carefully mix in the remaining meringue. You need to retain as much volume as possible, since it is the trapped air in the mix that makes the souffle rise.
- Divide the mix into the ramekins and give each one a good tap to flatten the surface. There is no need to smooth the top. Bake them in the oven for 12 to 15 min till they've risen well. Dust each one with icing sugar and serve with a dollop of whipped cream flavoured with the cognac.
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