chocolate peppermint souffie
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
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. Reture 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.