50 g (2 oz) butter
50 g (2 oz) flour
300 ml (1/2 pt) milk
75 g (3 oz) plain chocolate, grated
3 eggs, separated
1 egg white
50 g (2 oz) sugar
icing sugar
50 g (2 oz) flour
300 ml (1/2 pt) milk
75 g (3 oz) plain chocolate, grated
3 eggs, separated
1 egg white
50 g (2 oz) sugar
icing sugar
method
1. Melt the butter in a pan and stir in the flour. Remove from heat and stir in the milk.
2. Return to heat and bring to the boil, stirring. Cook gently for 2 minutes, stirring all the time.
3. Remove from the heat and stir in the chocolate and egg yolks.
4. Whisk all the egg whites until stiff. Whisk in the sugar a little at a time.
5. Fold the chocolate sauce into the egg whites.
6. Pour the mixture into a greased 1.2 - 1/2 pt souffle dish.
7. Bake for about 40 minutes until well risen and firm. Preheat the oven to 200°C (400°F) Gas mark 6
8. Serve immediately, dredged with icing sugar.
2. Return to heat and bring to the boil, stirring. Cook gently for 2 minutes, stirring all the time.
3. Remove from the heat and stir in the chocolate and egg yolks.
4. Whisk all the egg whites until stiff. Whisk in the sugar a little at a time.
5. Fold the chocolate sauce into the egg whites.
6. Pour the mixture into a greased 1.2 - 1/2 pt souffle dish.
7. Bake for about 40 minutes until well risen and firm. Preheat the oven to 200°C (400°F) Gas mark 6
8. Serve immediately, dredged with icing sugar.
serving amount
serves 4 - 6
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