My favourite dessert.
Ingredients:
30g butter + extra for lining cups
White sugar for lining cups
2 tablespoons plain flour
1 cup milk
150g dark chocolate
4 egg yolks
5 egg whites
Ice cream – to serve – I recommend Sarah Lee ultra choc
Method:
- Preheat the oven to 210 degrees
- Grease 4 soufflé dishes with butter an dust with sugar (optional – I don’t bother with sugar)
- Beat egg whites with electric beater until it is thick and solid (Stiff peaks form)
BEFORE:
AFTER:
- Melt butter and flour in a pan over low heat
- Add ½ a cup of milk to the pan and stir until thick
- Add the remainder of the milk and stir until thick and creamy
- Add chocolate to the mixture
- Remove from heat after the chocolate melts and wait a few minutes for the mixture to cool down
- Add egg yolks, one at a time, to the pan mixing quickly to avoid cooking the egg
- Stir well so it is smooth
- Fold the egg whites into the chocolate mixture. Mix until just combined
- Distribute the mixture evenly into dishes and bake for 18-20 minutes – When you put a skewer in, it comes out clean
- Serve with ice cream
