INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375f/190c/Gas 5.
1 Melt the chocolate in a heatproof bowl set over a pan of simmering water.
Heat the milk in a pan until just at boiling point. Remove from the heat
and stir in half the melted chocolate.
2 Melt the butter in a small pan and stir in the flour and cook over a low
heat for 1 minute. Remove from the heat and gradually add the milk and
chocolate mixture, stirring until smooth after each addition.
3 Return to the heat and cook for a few minutes, stirring until smooth and
shiny. Transfer to a large bowl with a spatula and leave to cool a little.
Add the egg yolks, one at a time to the chocolate sauce and mix.
4 Whisk the egg whites until soft peaks form. Add four tablespoons of the
sugar and whisk again for 30 seconds, then fold in half the cocoa powder.
5 Lightly beat a third of the egg whites into the chocolate mixture until
blended. Add the rest of the egg whites and gently fold in. Divide between
4 x 225ml/8fl oz buttered and sugared ramekins. Place on a baking sheet and
bake for 15-20 minutes until well risen and a light crust has formed.
6 Place the cream in a pan with the sugar and melted chocolate and whisk
in. Mix the remaining cocoa powder with a little water to make a paste and
stir into the pan. Simmer for a few minutes.
7 Remove the souffles from the oven and quickly tip them out of the
ramekins into an ovenproof dish, right side up. Pour over the chocolate
sauce and bake for 10-15 minutes until well risen and the sauce is
bubbling. Transfer to plates, stir the sauce and spoon around the souffles.
Dust with icing sugar and add a quenelle of creme fraiche.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.

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