Chocolate Soufflé a.k.a. the ultimate test...

Chocolate Soufflé. So many people claim to know how to do it perfectly (I’m not one), others always 'think' they know what it should taste like, some even make the bold claim that a Max Brenner chocolate soufflé if the best soufflé...um, I don't think so. This one's for you Johnny boy ;)

For the record and just to cap off my previous point, what Max Brenner serves is barely even a soufflé. I mean don't get me wrong, it tastes amazing and I love nothing more then to stuff my face with it, while chatting with friends and sipping on a hot chocolate, but don't insult me and say it's soufflé! I'd put this in the 'pudding' category (you'll see a later post that tackles my now famous chocy pudding).

Soufflé is meant to be light, fluffy on the tongue, not overpoweringly rich and of course airy.

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Total prep-time: 35 minutes

Ingredients:
- Canola spray or melted butter (for brushing)
- 1/5 cup caster sugar (will also need a little for dusting)
- about 180g dark chocolate (chopped)
- about 1/4 cup cocoa powder (try LivingEarth, their products rock!)
- 1/3 cup cream
- 7 egg whites (rest these in a bowl prior to working the magic)

How to work the magic:
1. Preheat the oven to 170º C and then spray 6 ramekins with canola spray (welcome to use melted butter)
2. Lightly dust the ramekins with caster sugar and place the ramekins on a baking tray
3. Melt all the cocoa, cream and chocolate in a saucepan on low heat, stir until smooth.
4. Put the egg whites in a bowl and whisk with an electric mixer until soft peaks form.
5. Slowly add the caster sugar until it all becomes thick and nice & glossy.
6. Now add the chocolate mixture (in a separate bowl) with half the whisked egg whites and fold through.
7. Then nice and easily fold through the remaining egg whites and when it all looks relatively consistent add the mixture to the ramekins.
8. Bake for about 20mins then serve the immediately, with ice-cream (or cream) of choice to top it off.
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HINT: when placing in the oven, be sure to put the tray on the middle shelf of the oven, these guys raise like nothing you've seen before; but deflate within hours..

The first time I attempted these I had then in the oven at near the top shelf in the oven and they ended up touching the roof of the oven! It was well worth the laugh considering guests weren't waiting on them...despite them not looking great, that first time they didn't taste too badly.

I've since nailed them and the rising hasn't posed any problems since :) .

Presenting....my Soufflé!