Name: Hot chocolate soufflé
Yield: 8 servings
Cuisine: Chocolate
Ingredients: 500.00 ml cream; 1.00 vanilla pod; 2.00 eggs just the yolks; 25.00 g castor sugar; 225.00 g chocolate plain; 15.00 ml butter melted; 30.00 ml cocoa powder; 150.00 ml cream; 3.00 eggs seperated; 30.00 ml rum or brandy; cake mix vanilla; 30.00 ml castor sugar; cocoa powder

Recipe Disclaimer

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Ingredients (13)

VANILLA CREAM

500.00 ml	cream
1.00	vanilla — pod
2.00	eggs — just the yolks
25.00 g	castor sugar

SOUFFLÉ

225.00 g	chocolate — plain
15.00 ml	butter — melted
30.00 ml	cocoa powder
150.00 ml	cream
3.00	eggs — seperated
30.00 ml	rum — or brandy
	cake mix — vanilla
30.00 ml	castor sugar
	cocoa powder

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Method:

VANILLA CREAM
1. Place 150 ml of the cream in a saucepan with the split vanilla pod and bring to the boil. Remove from the heat, cool slightly.
2. Mix the yolks and sugar together in a bowl. Pour in the warm vanilla cream and stir until combined. Return to the rinsed-out saucepan and cook over low heat, stirring continuously, until the custard begins to coat the back of a spoon, 4-5 minutes. Do not boil or the mixture will curdle. Strain, cover and chill.
SOUFFLÉ
3. Melt 75 g of the chocolate in a bowl over a pan of gently simmering water. Fill 8 cubes of an ice-cube tray with the melted chocolate. Cool, then place in the freezer to set.
4. Brush the inside of 8 ramekins, each about 7,5 cm in diameter and 5 cm high with the melted butter. Dust the insides with a little of the sifted cocoa. Gently tap out any excess. Chill the ramekins.
6. Place the remaining chocolate, cocoa powder and cream in a saucepan and melt over gentle heat until mixture is smooth.
7. Remove from the heat, cool slightly and beat in egg yolks and rum.
Place egg whites and cream of tartar in a clean bowl and whisk until stiff. Gradually add sugar and continue whisking until the mixture is very stiff and shiny. With a large metal spoon, fold the egg whites into the chocolate mixture until evenly combined.
8. Turn out the frozen chocolate cubes. Remove prepared ramekins from the fridge. Half fill the ramekins with the chocolate soufflé mixture and place a frozen chocolate cube in the centre of each ramekin. Cover with the remaining soufflé mixture.
9. Put a baking sheet into the preheated 230 ºC oven for 1 minute to heat. Place the chilled vanilla cream in a large saucepan and warm over a low heat. Using an electric whisk, whisk in the remaining cream until the custard becomes frothy; do not boil. Place the soufflés on the hot baking sheet and cook for about 8-10 minutes or until well risen and firm to touch. Allow to stand for 10 minutes.
TO SERVE
10. Run a round-bladed knife around the outside edge of the soufflés and turn out on to serving plates. Pour the frothy vanilla cream around the edges, dust with cocoa powder and serve immediately.
Serves 8.