HOT CHOCOLATE SOUFFLE
By Rochelle
Serves 4
Preparation Time: 10 mins + cooling
Cooking Time: 20 – 25 mins
Calories per serving: 150
Freezing not recommended
Soufflés are not difficult to make
And they’re absolutely scrumptious
to eat! The secret is to whisk the egg
whites to a good firm foam and not
let them hang around. This sweet
soufflé has a sweet chocolaty flavour.
2 tablespoons cocoa powder
1 teaspoon instant coffee powder
2 tablespoons plain flour
1 tablespoon low-fat spread
30g (1oz) soft brown sugar
210 ml (7 fl oz) milk
2 eggs, separated
2 eggs, separated
½ teaspoon icing sugar
1. Sift the cocoa, coffee and flour together. Put in a large saucepan with the low-fat spread, brown sugar and milk. Bring slowly to the boil, whisking until you have a smooth thick sauce.
2. Simmer for about half a minute and then remove and cool for 10 mins. Preheat oven to Gas Mark 5/190C/375F. Lightly grease the inside of a 600 ml (1 pint) soufflé dish with some low-fat spray.
3. Beat the egg yolks into the cocoa sauce. In a large, clean dry bowl, whisk the egg whites to a thick foam that will form and hold peaks when you lift the beaters up. Carefully fold the egg whites into the cocoa mixture, using a figure of eight movement. Spoon into the soufflé dish.
4. Bake for 20-25 mins, until the soufflé has risen and the centre is slightly wobbly. (Don’t open the oven door for the first 15mins of cooking and preferably not at all until the soufflé is done.)
5. Put the icing sugar in a small sieve and, as you pull the soufflé out of the oven, quickly sprinkle the sugar over the top. Serve immediately – a soufflé waits for no one.
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