Guest Chocablogger Jules Clancy of sydney food blog stonesoup joins us with a rather stunning chocolate souffle recipe…
You can make the chocolate mix ahead of time and refrigerate until needed. Then all you need to do is whisk your whites and combine everything and bake. For die hard chocolate fans, refrain from using the caramel sauce and serve plain or dusted with a little cocoa powder.
- 150g dark chocolate, preferably 70% cocoa solids
- 125ml (½ cup) whole milk
- 110g (½ cup) caster sugar
- 3 egg yolks, lightly whisked
- 4 egg whites
- pinch of salt
- pinch cream of tartar
- butter for greasing
- extra caster sugar for dusting
- 4 tablespoons dulce de leche sauce, optional to serve (recipe below)
Preheat oven to 180C. Grease 4 tea cups or 4 large ramekins with butter and sprinkle with caster sugar, tipping out excess sugar. Break chocolate into small chunks and place in a bowl over a saucepan of simmering water, ensuring that the water does not touch the base of the bowl. Allow chocolate to melt gently. When almost melted remove from heat and stir, allowing the residual heat to melt the remaining chocolate. Stir through cold milk. Combine yolks and sugar and stir through chocolate.
Beat egg whites in an electric mixer until frothy and add salt & cream of tartar. Continue to whisk until firm peaks form. Stir a tablespoon of egg white through the chocolate mix to lighten it then gently fold through remaining whites.
Gently divide the mix between the 4 prepared dishes and wrap each with a collar of baking paper that stands at least 4cm above the rim of the dish. Tie with string. Place dishes on a baking tray and bake for 25 – 30mins or until souffles are risen and the top looks cooked through.
Meanwhile warm the dulce de leche sauce in the microwave. When souffles are cooked, dollup each with a spoonful of sauce and serve immediately.
Dulce de leche sauce
Nowadays you can buy cans of pre prepared ‘caramel filling’ but I prefer to make my own when I have the time. This sauce is delicious on its own, or drizzled over vanilla icecream or better yet splodged in the middle of this hot chocolate souffle…
- 1 375g can sweetened condensed milk
- ¼ cup – ½ cup pouring cream
Place can in a very large saucepan and cover completely with water. Bring to the boil and simmer covered for 3½ hours making sure the can is submerged the whole time. Allow to cool in the water.
Place caramelized condensed milk in a bowl and whisk until smooth. Gradually add in cream until you have a saucey consistency. Serve as is but try not to eat the whole batch with a spoon in one sitting.