| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Chocolate |
6 |
Servings |
INGREDIENTS
| 25 |
g |
Cornflour |
| 250 |
ml |
Milk |
| 100 |
g |
Good dark chocolate |
| 50 |
g |
Sugar |
| 3 |
|
Egg yolks |
| 5 |
|
Egg whites |
| 1 |
tb |
Extra sugar, caster if available. |
INSTRUCTIONS
It is a very light souffle, which doesn't sink *too* much when you dig into
it. If any is left over it is still very fluffy and yummy when cold.
Mix cornflour to a thin paste with some of the milk. Put the remaining milk
in a saucepan with the chocolate and sugar, and stir over a gentle heat
until the chocolate melts and the sugar dissolves.
Add cornflour paste carefully and bring mixture to boil to thicken,
stirring continuously, then remove from heat.
Beat in egg yolks one by one, and leave mixture to cool slightly. (You can
prepare in advance this far and if needed warm the mixture slightly before
continuing.)
Beat egg whites until they begin to stand in soft peaks, then add extra
sugar and beat until the mixture stands in stiff peaks but is not dry. Fold
into chocolate mixture gently.
Immediately pour into greased and sugared 1 litre souffle dish (with a
paper collar), and bake at 190 degrees celsius for 40 - 45 minutes. Serve
immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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