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Twice cooked chocolate souffles

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Grease 6 x 180 ml soufflé dishes with melted butter, sprinkle with a little caster sugar and set aside.
  • Then place the milk, Dutch cocoa and 120 gm caster sugar in a small pot. Mix well and simmer until the sugar has dissolved. 
  • Combine the cornflour with enough water to make a smooth paste. Then pour into the cocoa mixture, off the heat.
  • Return the pot to the heat and slowly bring back to the boil, continually stirring, and gently simmer for 2 mins. Then mix in 60 ml cognac and transfer the mixture to a large bowl. Set aside for 5 mins to cool.
  • Whisk the egg yolks until well beaten and then mix into the soufflé mixture.
  • In another bowl, beat the egg whites using a hand mixer until soft peaks form. Then combine one-quarter of this into the chocolate mixture with the chocolate pieces using a wooden spoon. Mix in the remaining egg whites.
  • Spoon the chocolate mixture almost to the top of the soufflé dishes, wipe the rims clean and place in a large baking dish. Pour hot water into the baking dish to about one-third/halfway up the soufflé dishes and cook in the oven for about 15 mins until well risen. Then allow to cool in the 'bath'. (They will deflate.)
  • When ready to serve, preheat oven to 180°C fan forced (200°C normal).
  • Put the cream, coffee, vanilla and 1 tbsp cognac in a pot. Whisk well and rapidly simmer until reduced by about one-quarter.
  • Then dip each soufflé dishes in very hot water for 30 seconds, run a small knife around the edges and put in individual gratin dishes. Spoon a generous amount of the sauce around the soufflé (not too much over the top) and cook in the middle of the oven for 10-12 mins until risen. Dust with a little icing sugar before serving.
  • nb. This dish can be pre-prepared up until the second baking stage.
  • from Damien Pignolet - Bistro Moncur in Sydney

Ingredients

  • 100+ gm unsalted butter, softened
  • caster sugar
  • 240 ml milk
  • 30 gm Dutch cocoa
  • 30 gm cornflour
  • cognac or brandy
  • 4 egg yolks
  • 6 egg whites
  • 200 gm good dark cooking chocolate, cut into hazelnut-size pieces
  • 600 ml thickened cream
  • 2 tspn instant coffee
  • ½ tspn vanilla extract
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm