Soufflé Time!
(Serve with Madras Curry Pilaf)

Ingredients
Bittersweet Chocolate 75 g
Milk 250 g
Egg Yolks 4 EA
Castor Sugar 2 tsp
All purpose sifted flour 25 g
Butter 1 g
Egg Whites 6 EA
Icing sugar 2 g


Preparation:
On a low heat dissolve 75 g bittersweet chocolate in 1 tsp milk. Then add remaining milk and bring to boil. Now, the entire trick of getting a smooth and even chocolate soufflé lies in the quality of chocolate (must be bittersweet) and the chocolate needs to be liquefied to a creamy and smooth texture in a little bit of warm milk to start.

Take 2 egg yolks and beat with 2 tsp castor sugar until thick and white. Beating the eggs at regular stages allows air in thereby making the soufflé lighter.

Incorporate sifted flour slowly and continue to mix into the egg mixture. Traditionally, flour is used in making soufflé — it makes the soufflé more fluffy and light. With us so far?

Slowly incorporate boiling chocolate milk to the flour and egg mixture and beat. Bring to boil.

Transfer to a large mixing bowl and cool.

Melt butter and brush inside of a soufflé mold and dust with sugar. Preheat the oven to 190oC.

Whisk egg whites until stiff. Why stiff? So that it folds evenly into the mixture without breaking. Put in 2 more egg yolks into mixture.

Gently fold the egg whites into the chocolate, flour and milk mixture with a cold metal spoon. Using a cold metal spoon while folding the mixtures together ensures an even texture of the soufflé.

Place mixture in the mold evenly to the top.

Place in the warm oven. Cook for 20 minutes at 190oC or 375oF.

Sprinkle with icing sugar and place back into the oven for 2 minutes to glaze the top. Normally recipes do not require for the soufflé to be put back in the oven. This helps to caramelise the powdered sugar creating a light glaze on the outside of the soufflé.

Remove and serve with chilled Vanilla sauce. Tip: Just before serving the soufflé make a hole in the middle of the soufflé with a spoon and add 1 tablespoon of cold vanilla sauce and enjoy! Go on, get it right — I did!