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Home Calamari Salad With Parsley

Hot Chocolate Souffle Recipe

Ingredients

How to make it

  • Firstly throw your white chocolate in the freezer for 15 minutes & preheat your magical oven to 200'C
  • Grease up your ramekins generously (I failed to this and they did not rise *sad face*) And dust the greasey ramekins with caster sugar.
  • Melt plain chocolate in a bowl over a pan of simmering water. Beat together caster sugar, egg yolks & vanilla until pale and smooth. Remove the melted chocolate from heat and stir it into your creamed egg mix.
  • In a different bowl beat your egg whites until stiff peaks form. Fold in only half the the egg whites in a 'figure of 8' movement then fold in the restof the egg whites until it's all and even colour.
  • Put 1/8 of the mixture in each ramekin, place a piece of white chocolate on each one, then fill the ramekins up with the remaining mixture.
  • Bake for 15 minutes or until it has risen. You can dust with icing sugar or serve as is, but you need to serve immediately ;)

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The Cook

Nerfxi Candy Mountain, Australia

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