Chocolate Souffle
Servings
8people
Servings
8people
Ingredients
Instructions
  1. Separate eggs. Place egg whites in a large dry bowl with ¼ teaspoon cream of tartar. Put the egg yolks in a small bowl with I tablespoon of granulated sugar.
  2. Boil milk with ½ cup granulated sugar and 20 grams cocoa powder after setting aside a little cold milk to mix with the custard powder. When milk boils, add the custard powder and cold milk paste and cook until thick Cool the chocolate custard and ensure that it is thick and smooth.
  3. Dissolve gelatin in 60 ml cold water. Leave for 5 minutes. Heat for 1 minute in a microwave or on the stove to dissolve the gelatin. Cool.
  4. Beat the egg yolks and sugar until thick in a double boiler or over a very low flame.
  5. Mix in the cooled chocolate custard and strain the dissolved gelatin into the mixture. All ingredients should be approximately of the same temperature. Beat well. Chill over ice or in the freezer till fairly thick.
  6. Beat the cream with castor sugar until fairly thick and add to the partially set mixture. Mix well and chill again till almost set.
  7. Beat the egg whites and cream of tartar until stiff and fold into the partially set mixture. Pour into the serving bowl and leave to set until firm in the refrigerator. This will take a few hours. Keep chilled until required.