- 2 free-range egg yolks
- 85 ml low-fat milk
- 1 T cornflour
- 1 T cocoa
- 3 T caster sugar, plus extra for dusting
- 40 g dark chocolate, chopped
- 3 free-range egg whites
- ¼ t cream of tartar
- 40 g butter, melted
Preheat the oven to 180°C.
Place the egg yolks, milk, cornfl our, cocoa and sugar in a glass bowl. Place the bowl over a saucepan of gently simmering water. Whisk for 3–5 minutes, or until the mixture begins to thicken.
Add the chocolate and whisk for a minute until melted. Remove from the heat and chill for 3 minutes.
Whisk the egg whites and cream of tartar until stiff peaks form. Remove the chocolate mixture from the fridge and stir until smooth, then add a third of the egg whites to the chocolate mixture and fold in. Once incorporated, add another third, then add the last of the egg whites.
Brush 4 ramekins or small bowls with melted butter and dust with caster sugar. Spoon the mixture into each bowl and bake for 15–20 minutes, or until set and risen. Serve immediately.
Cook’s note: To ensure your soufflés rise easily, create a “collar” for the bowls. Fasten strips of baking paper around the bowls with string, making sure they stand higher than the edges so the souffl és have something to “climb” up.