Chocolate Cherry Souffle
 
 
Simple, store-cupboard souffles with dark chocolate and cherries.
Author:
Serves: 4
Ingredients
  • 3 egg yolks
  • 1 tbsp + 2 tsps cornstarch (cornflour in Australia)
  • 1 tbsp cocoa powder
  • ¼ cup (50g) + 2 tbsp caster sugar, divided
  • 1 cup (250ml) milk
  • 2 egg whites
  • 4 tbsp preserved cherries (or other berries)
For the sauce (optional):
  • 4oz (100g) dark chocolate
  • ½ cup (125ml) cream
Instructions
  1. Preheat the oven to 400F/200C, and grease 4 small ramekins.
  2. In a small bowl, combine the egg yolks, cornstarch, cocoa powder, and ¼ cup of caster sugar and whisk together well.
  3. In a medium saucepan bring the milk to the boil, and then turn off the heat. Whisk the milk into the egg mixture, and then pour it all back into the saucepan and place over a medium heat. Bring to the boil, stirring and scraping the pan constantly, until the mixture is very thick. Pour the mixture into a large bowl, and set aside to cool for a few minutes (it just needs to get to body temperature - stirring will speed up the process).
  4. Meanwhile, whip the egg whites to soft peaks, and then slowly add the additional 2 tbsp of caster sugar and continue whipping until stiff peaks form.
  5. Fold ⅓ of the egg whites into the cooled chocolate mixture briskly, just to loosten everything up, and then gently fold the remaining whites in.
  6. Place one tbsp of cherries into each ramekin, and then divide the souffle mixture evenly between them. Place the souffles onto a tray and bake for 18-20 minutes, or until risen, but with a slight jiggle to them.
  7. To make the sauce, simply melt the chocolate and cream together in a small bowl in the microwave in 30 second bursts, stirring well between each burst.
  8. Pour the sauce over the souffles, and then eat them STRAIGHT AWAY!
Recipe by The Sugar Hit at http://www.thesugarhit.com/2014/05/chocolate-cherry-souffle.html