Yes, it’s the Easter season, and yes this means that there is no shortage of scrummy chocolate snacks. But once in a while, everyone needs to spoil themselves in one way or another, and why not? We thought we would facilitate this self-satisfaction by offering you a special treat.
What better way to indulge then baking your own chocolate soufflé? We found the best recipe for you to try out at home! It is easy, fun and finger-lickingly delicious. You can even share it with your kids, if there’s enough…
• 30 ml – Melted butter, for brushing
• 15 ml – Caster sugar, for dusting
• 2 – Egg yolks
• 80 ml – Milk
• 15 ml – Corn flour
• 55 ml – Caster sugar
• 80 g – Choc (dark or milk), 70% chopped
• 3 – Egg whites
• 1/4 teaspoon – Cream of tartar
• 80 g – Chopped dark chocolate
• 1/4 cup – of cream
- Brush 2 x 250 ml ramekins thoroughly with butter, then dust with caster sugar and set aside in the fridge to set.
- In a small saucepan, add the egg yolks, milk, corn flour, icing sugar. Stir over medium heat until it thickens, then remove from the heat.
- Add the chocolate and stir until it is melted. Set aside.
- Pre-heat the oven to 180 C.
- In a separate bowl, whisk the egg whites with the cream of tartar until you reach soft peaks, then fold into the chocolate mixture 1/3 at a time
- Fill the 2 ramekins to the top, smoothing the surfaces. Run your finger along the edge to make a small groove, then place the ramekins on a baking tray. Bake for 15-17 minutes until risen and just slightly wobbly in the center. Remove and serve at once, with or without sauce.
- To make sauce: melt the chocolate & cream together over very low heat and stir until just melted. Serve at once.
We found this great recipe on the pretty blog – a lovely website, make sure to take a look!