Souffle au Chocolat

You will need:

6/8 ramequins
electric hand mixer




250 g  plain dark chocolate
3 egg yolk, lightly beaten
25 g  soft butter
300ml milk
3 tabl  spoon corn flour
100g sugar
5 egg whites

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Set your oven at 190 degrees

Grate 50 g of chocolate, melt a little bit of butter then coat the inside of the ramequins with it.

Add the grated chocolate and coat the inside of the ramequin , remove any excess.

Dilute a cup of milk with corn flour, the add the rest of the milk and bring to the boil; cook until it thickens to a custard consistency.

Add the chocolate and and whisk until melted, let cool for a few minutes then add the egg yolks. Leave to cool

Whisk the egg white to a soft peak foam then gradually add the sugar.

Incorporate, bit by bit to the chocolate, mix gently with a spoon.

Divide the mix into the ramequins

Bake for 8 to 10 minutes.  

Serve with ice cream or a fruit couli…