Decadent Chocolate Souffle

Ingredients

Melted butter, to grease
Caster sugar, to dust
60 g butter, extra, chopped
120 g dark chocolate, chopped
1 Tbs Frangelico (optional)
3 free-range eggs, separated
1/3 cup (75 g) caster sugar, extra
Cocoa powder, to dust
Whipped cream, to serve

Chocolate sauce:

1/4 cup (60mL) thickened cream
1 Tbs Frangelic (optional)
75 g dark chocolate, chopped
1 Tbs brown sugar

Method

Preheat oven to 200 C. Preheat a baking tray. Brush four 1-cup (250mL) mini cocottes with the melted butter. Dust evenly with sugar, then turn over and tap to remove excess sugar.

Combine extra butter and chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring with a metal spoon, for 5 minutes or until chocolate melts and mixture is smooth. Set aside for 5 minutes to cool slightly. Stir in the liqueur, if using, and egg yolks.

Use an electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add extra sugar, 1 tablespoon at a time, whisking until thick.

Add half the egg white mixture to the chocolate mixture and gently fold until just combined. Add the remaining egg white and fold to combine.

Spoon the mixture evenly among prepared dishes and use your finger to wipe around the rim of the mixture, 1 cm deep. Place on the tray. Bake for 15 minutes or until the soufflés rise but wobble slightly when gently shaken.

Meanwhile, to make the chocolate sauce, combine the chocolate, cream, sugar and liqueur, if using, in a small saucepan over medium-low heat. Cook for 2-3 minutes or until the chocolate melts and the mixture is smooth.

Sprinkle soufflés with cocoa powder. Serve with whipped cream and drizzle with a little chocolate sauce.

Credits: Coles

Photo Credits: Coles