Chocolate teaser soufflé recipe
This recipe is blissfully easy, but more importantly,it’s decadently perfect for a lazy, indulgent brunch.The mayonnaise isn’t a typing error – I use mayonnaise a lot when working with chocolate cakes I need to be gooey. The mayonnaise adds an egg-like texture, which helps create an unctuous inside because it doesn’t coagulate like an egg.
You will need four 200ml ramekins and a baking sheet to make this recipe.
Ingredients
- 2 tsp golden caster sugar
- 100 g dark chocolate (around 60%), roughly chopped
- 70 g milk chocolate, roughly chopped
- 2 tbsp golden syrup
- 5 eggs, separated
- 1 tbsp mayonnaise
- 200 g Maltesers, roughly bashed
- 2 tsp golden caster sugar
- 3.5 oz dark chocolate (around 60%), roughly chopped
- 2.5 oz milk chocolate, roughly chopped
- 2 tbsp golden syrup
- 5 eggs, separated
- 1 tbsp mayonnaise
- 7.1 oz Maltesers, roughly bashed
- 2 tsp golden caster sugar
- 3.5 oz dark chocolate (around 60%), roughly chopped
- 2.5 oz milk chocolate, roughly chopped
- 2 tbsp golden syrup
- 5 eggs, separated
- 1 tbsp mayonnaise
- 7.1 oz Maltesers, roughly bashed
- 100 g milk chocolate
- 100 ml double cream
- 3.5 oz milk chocolate
- 3.5 fl oz double cream
- 3.5 oz milk chocolate
- 0.4 cup double cream
- 100 g Maltesers, bashed to fine pieces
- 3.5 oz Maltesers, bashed to fine pieces
- 3.5 oz Maltesers, bashed to fine pieces
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200C/gas mark 6. Grease your ramekins very well with butter.
- Sprinkle the sugar into the greased ramekins and shake about so the sides and base are covered.
- Place the chocolates and golden syrup into a heatproof bowl and set over a pan of barely simmering water. Allow the chocolate to slowly melt together with the syrup, stirring occasionally. Remove from the heat and allow to cool, but not set.
- Meanwhile, put the egg whites into a mixing bowl and whisk until they are fluffy and stiff.
- Beat the egg yolks into the chocolate along with the mayonnaise. Gently fold in the roughly bashed Maltesers, before very gently folding in the whisked whites – you want the mixture to be a smooth, even-toned batter, though of course with humps of Malteser.
- Divide the mixture between the ramekins, cleaning the rim of each with your thumb. Set on to the baking sheet and bake for 10–12 minutes, or until beautifully risen. They may crack on top, but who cares – you’re going to be diving in soon anyway.
- To make the sauce, simply place the chocolate and cream in a heatproof bowl and set over a pan of simmering water. Stirring occasionally, allow the chocolate to melt into the cream until you have a smooth, glossy sauce.
- To serve, tell the eater to take a spoonful out of the centre, then pour in some of glorious, warm sauce and top with crushed Maltesers.
Recipe taken from John Whaite Bakes At Home, £20, Headline.
Photography by Matt Russell.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature