Chocolate Souffle

Title:
Chocolate Souffle

Yield:
6 Servings

Categories:
Chocolate,
Desserts,
Fast
food,
Hot




Ingredients:





    30 g  Cornflour


    30 g  Ground almonds


   185 ml Milk


     1 tb Strong black coffee


    75 g  Dark chocolate; broken into


          -pieces


     2 ts Caster sugar


     2    Egg yolks


     1 tb Coffee flavoured liqueur


     4    Egg whites


     1 tb Brown sugar


     1 tb Icing sugar; sifted






 1. Preheat oven to 180C/350F/Gas 4. Sift the cornflour and almonds together


 into a bowl and make a well in the centre.


 


 2. Place the milk and coffee in a saucepan and bring to the boil over a


 medium heat. Slowly whisk the milk mixture into the almond mixture and


 continue whisking until smooth. Return mixture to saucepan and bring to the


 boil over a medium heat, stirring constantly. As soon as the mixture comes


 to the boil, remove pan from heat.


 


 3. Stir chocolate and caster sugar into the mixture and continue stirring


 until chocolate melts. Whisk in the egg yolks and liqueur, cover, then set


 aside and keep warm.


 


 4. Place egg whites in a bowl and beat until soft peaks form. Gradually


 beat in the brown sugar. Continue beating until stiff peaks form. Whisk one


 third of the egg white mixture into the chocolate mixture, then fold in


 remaining egg white mixture.


 


 5. Pour souffl? mixture into a greased 20cm/8in souffl? dish and bake in


 the oven for 20 minutes or until well risen. Sprinkle the souffl? with


 icing sugar and serve immediately with fresh strawberries and cream.


 


 Recipe by: Ideal Home August 1997 - Forty 30-minute Recipes Posted to


 MC-Recipe Digest V1 #680 by Kerry Erwin 
on Jul 20, 1997