Chocolate Souffle

By Maverick19

Ingredients

• 4 1/2 Tbsp Caster sugar
• 4 Tbsp butter
• 2 Tbsp flour
• 2/3 cup milk
• 1 3/4 cup quality dark chocolate, chopped and divided into 1 cup and then a 3/4 cup
• 3 eggs, room temperature, separated
• 1/2 cup thin cream
• 2 Tbsp brown sugar
• 1 tsp vanilla
• confectioner sugar, to dust

Preparation

Step 1

1. Preheat oven to 350 F. Brush six, 2/3 cup, ovenproof shuffle dishes with melted butter to grease (using upward strokes on side). Sprinkle the inside with 1 1/2 Tbsp of caster sugar, shake out any excess.
2. Melt 2 Tbsp of the butter in a saucepan over medium heat. Add the flour and use a wooden spoon to stir for 1 minute or until mixture is smooth and begins to bubble. Remove from heat, gradually add milk, stirring until smooth and combined. Return to medium heat, stir until mixture thickens and comes to the boil. Boil for 1 minute, stirring. Remove from heat.
3. Stir in 1 cup of the chocolate and remaining caster sugar until combined. Transfer to a bowl. Add egg yolks and stir until well combined.
4. Use an electric beater (or Stand Mixer) to whisk egg whites in a large bowl until firm peaks form. Use a metal spoon to fold one-third of the egg whites into the chocolate mixture. Fold in remaining egg whites until just combined.
5. Spoon the mixture evenly into prepared dishes. Place on a baking tray. Bake in preheated oven for 15-20 minutes or until well risen.
6. Meanwhile, combine remaining 3/4 cup chocolate, remaining butter, brown sugar, cream and vanilla in a saucepan over low heat. Cook, stirring for 2 minutes or until chocolate melts and mixture is well combined. Simmer, uncovered, for 1 minute. Remove from heat. Place in a jug.
7. To serve, place ramekins on plates. Dust with confectioners sugar. Use a spoon to make a hole in top of each shuffle, pour in a little chocolate sauce.