| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
4 |
Servings |
INGREDIENTS
| 150 |
|
Water |
| 250 |
g |
Cocoa Powder, mix to a |
|
|
smooth |
|
|
paste with a little |
|
|
water |
| 8 |
|
Egg White |
| 4 |
T |
Caster Sugar |
| 50 |
g |
Chopped Chocolate, for the |
|
|
middle of |
|
|
the souffl |
| 4 |
|
Scoops Ice Cream, Vanilla |
|
|
or |
|
|
Pistachio |
INSTRUCTIONS
Lightly brush the souffl pots with melted butter and allow to set
slightly. Line with sugar. Bring the water to the boil and add to the
cocoa powder paste until smooth. Whisk the egg whites and gradually
add the sugar until soft peaks are formed. Fold in 1/4 of the egg
whites of the cocoa mix. Add the remainder, being careful to mix
thoroughly without knocking too much of the air out. Fill the souffl
pots halfway and then place some of the chopped chocolate in the
centre. Top with more souffl mix and level off at the top. Place in a
preheated oven - Gas Mark 6 for 10 to 12 minutes. Serve with pistachio
or vanilla ice cream. Converted by MC_Buster. NOTES : Chef:Aaron
Patterson Converted by MM_Buster v2.0l.
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