Soufflé au chocolat
– 100 g of powdered sugar
– 4 g of corn flour
– 30 g of flour
– 7 eggs (1 whole, 1 yolk and 6 egg whites)
– 60 ml of milk
– 75 ml of cream
– 75 g of dark chocolate
– 1 tablespoon of cocoa powder
Take five 200 ml soufflé dishes, brush them with butter and tip a little cocoa powder in each dish.
To make the chocolate cream, mix 30 g of flour, 7 g of corn flour and 15 g of powdered sugar.
Put one egg yolk and a whole egg into a bowl, mix them well and add half of the flour mixture, blend, and tip in the rest of the flour mix.
Put 60 ml of milk and 15 ml of cream into a pan and bring them just to the boil, remove from the heat. Add 25 g of dark chocolate and beat until it is melted. Add to this chocolate mix the flour and yolks mixture. Cook this mixture over a low heath for 5 minutes, let it cool down and beat occasionally with a wire whisk.
Slowly warm 60 ml of cream to make the ganache. Just before it boils take off the heath and add 50 g of dark chocolate. Mix until it is melted and add 1 tablespoon of cocoa powder. Allow to cool.
Heath oven to 190°. Whisk 6 egg whites with an electric whisk and sprinkle in 85 g of powdered sugar while whisking.
Mix the ganche and the chocolate cream mixture in a large bowl.
Add 2 tablespoons of whisked egg whites to the chocolate mixture. Carefully fold in a third of the rest, mix slowly, add another third of the whisked eggs, take care not to lose the volume and add fold in the last third.
Fill the soufflé dishes by three-quarters with the mixture and bang each dish on to the surface so the mixture fills the sides.
Bake the soufflés for 17 minutes in the preheated oven (190°).
Decore with cocoa powder and fresh flowers.