24 nov

Chocolate Soufflé

Mrs WH Mackay, Scone Branch

SERVES 6

2 tablespoons cocoa powder, sifted

1 tablespoon plain flour

5 teaspoons powdered gelatine

220 g (1 cup) caster sugar

625 ml (2½ cups) cold water

150 ml pouring cream, whipped, plus extra, to serve

finely chopped dark chocolate, to serve

Place the cocoa, flour, gelatine and sugar in a bowl and whisk to combine well. Whisking constantly, add 125 ml (½ cup) of the water, mixing until a smooth paste forms. Add the remaining water and whisk until combined.

Pour the cocoa mixture into a saucepan and, whisking often to prevent lumps forming, bring the mixture to a simmer, Cook, stirring, for 3 minutes, then remove from the heat and cool to room temperature. Refrigerate until the mixture is beginning to set.

Transfer the mixture to a large bowl. Using an electric beater, whisk at high speed for 10–15 minutes, or until the mixture thickens and turns opaque. Fold in the whipped cream.

Spoon the soufflé into six 200 ml glasses and refrigerate for 2–3 hours, or until set.

Serve topped with whipped cream and sprinkled with chopped chocolate.