Serves 8, very rich
so not much required
400g good dark chocolate (min 60%
cocoa)
100g unsalted butter
50g caster sugar
1 tbsp plain flour, sieved
4 large eggs, separated
½tsp or so vanilla essence
- Butter soufflé
dish & set aside.
- Melt chocolate in large heatproof bowl over hot
water, then remove from heat and add in butter, sugar
and flour.
- Beat the separated egg yolks and add to mixture,
along with vanilla.
- Beat egg whites in separate bowl and fold into mixture
with large metal spoon until thoroughly incorporated.
- Pour into oven dish (Oven 200C) and cook until just
set (10-15mn), then either serve warm, or allow to
cool & reheat.
Serve with red fruit coulis,
sprig of mint & dusting of icing sugar.
[Recipe provided by Izzy
Evans]
This
is just one of the many recipes that chalet staff
use throughout the winter. For
more great recipes click here.
