CHOCOLATE PEPPERMINT SOUFFIE

 

  • Cooking Time: 30 minutes
  • Servings: 4
  • Preparation Time: 10 minutes

Ingredients

  • 50g butter
  • 1/3 cup caster sugar, plus 1 tablespoon extra
  • 2 tablespoon plain flour
  • 1 tablespoon cocoa powder
  • 1/2 cup milk
  • 80g dark chocolate, melted
  • 4 eggs, separated
  • 1 teaspoon peppermint essence

Directions

  • Preheat oven to moderate 180 degrees C. Lightly butter 4 x 1 cup remekins sprinkle inside of each with extra sugar shaking out excess. arrange on a baking paper.
  • Melt remaining butter in a small saucepan on medium. Blend in flour and cocoa. Cook, stirring for 1 minute.
  • Remove from heat. Blend in milk until smooth. Return to heat cook, stirring for 1 minute, until mixture boils and thickens. Reduce heat. Simmer 3 minutes.
  • Stir in remaining sugar until dissolved. Transfer mixture to a large bowl. Blend in chocolate, egg yolks and essence.
  • In small, clean bowl, using an electric mixer, beat egg - white until stiff peaks form. Gently fold into chocolate mixture. Pour evenly into prepared dishes.
  • Bake for 20 - 25 minutes, until puffed and firm.

Notes

Categories: Cake  Cupcakes 
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