Prep 20 mins
Cook 15 mins
This is from one of my favourite food writers, Lauraine Jacobs (she's a Kiwi). New Zealand food was traditionally based on British food, however as us Kiwis travel more and more we want to borrow from other culinary cultures. This is my favourite souffle ever (but shame about the number of bowls & dishes!)
- 4 egg yolks
- 90 g caster sugar
- 1 pinch salt
- 150 g dark bittersweet chocolate
- 2 tablespoons cream
- 1 teaspoon instant coffee powder
- 2 tablespoons cognac
- 5 egg whites
- 150 g bittersweet chocolate, for sauce
- 50 g unsalted butter
- 150 ml cream
- Chocolate Souffle.
- Preheat the oven to 200°C
- Brush the souffle dishes with butter and dust with sugar.
- Beat the egg yolks, sugar and salt together until the mixture is thick, pale and makes a ribbon when drizzled around the bowl.
- Melt the chocolate over a double boiler (or in a stainless steel bowl set over a saucepan of boiling water) with the cream, coffee and cognac.
- Blend this mixture into the creamed yolks and sugar.
- Whip the egg whites in another bowl until they hold soft peaks then fold into the chocolate/egg yolk mixture gently and carefully so as not to lose any volume.
- Divide the mixture among 6 souffle dishes & bake for about 12-14 minutes.
- Serve the souffle immediately with the chocolate sauce on the side.
- Rich Chocolate Cream Sauce.
- Melt the chocolate and butter in the cream over a double boiler and stir until smooth and creamy.
I made this tonight as a trial run for a dinner party and it was great! I ad-libbed slightly with the recipe, substituting vanilla essence for the cognac, but they still turned out fabulous. I'm definitely serving these up!