Yet another hot and sunny weekend in Dubai (starting to get a bit too hot, but oh well), and another Fiesta Friday with our Fantastic hostess Angie 🙂 (and also co-hostess Saucy from Saucy Gander and Sir Johnny from Flours n Dainty buns and Kitschnflavours !!)
- 300g of milk
- 20g of plain flour/all purpose flour
- 300g of dark chocolate (70% cacao)
- 3 medium egg yolks
- 6 eggs white
- 20g of white granulated sugar
- Icing sugar for dusting
- Preheat the oven at 170C degrees.
- Grease 4 ramekins and set aside.
- Melt the chocolate in a Bain Marie (water bath).
- Boil the milk, when the milk is boiled remove from the stove.
- In a medium pan mix together the egg yolks and the flour, until it becomes creamy.
- Pour the hot milk into the mixture (egg yolks+flour) and whisk gently.
- Pour the melted chocolate and whisk until the chocolate is mixed completely with the cream and set aside.
- In another bowl whisk the eggs white and the sugar until frothy.
- With a spatula gently fold the egg whites into the mixture.
- Mix gently.
- Pour the cream into each ramequin with the mixture until the top.
- Bake for 30 minutes (please do not open the door of the oven).
- Remove from the oven and dust with icing sugar.
- The Souffle au chocolat is served hot.
The Souffle au Chocolat is very fluffy in texture and the cacao brings bitterness to this delicate dessert.
PS: The hardest part wasn’t baking the Souffle, it was to run with ramekins to take pictures before it collapses (to anyone who tries this recipe, you will know exactly what I’m talking about).
PSS: This is my 100th Post 😀