Monday, January 12, 2009

Hot Chocolate Souffle

Serves: 4


2 ounces (60 g) butter
1/2 cup all-purpose (plain) flour
2 tablespoons cocoa powder
1/2 pint (300 ml) milk
1 tablespoon vanilla essence
4 eggs, separated
1/3 cup caster sugar

Convection Microwave Method:

1. Melt butter in bowl for 30 seconds on HIGH. Beat in flour and cocoa powder.
2. Add milk to mixture, stirring well.
3. Cook for 4 minutes on HIGH, stirring twice. Add vanilla. Allow mixture to cool slightly.
4. Beat in yolks one at a time.
5. Preheat oven to 400 degrees F (200 degrees C).
6. Beat egg whites until soft peaks form. Gradually add caster sugar until peaks are stiff.
7. Gently fold beaten egg whites into the chocolate sauce.
8. Pour mixture into greased and sugared 6-cup souffle dish.
9. Bake for 20-22 minutes on CONVECTION. Dust with icing sugar. Serve hot with whipped cream.

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