Hot Chocolate Souffle
|Plain chocolate||4 Ounce|
|Butter||1 1⁄2 Ounce|
|Flour||1 1⁄2 Ounce|
|Vanilla essence||1⁄4 Teaspoon|
|Caster sugar||2 Ounce|
|Icing sugar||2 Teaspoon|
Heat the oven to 375°F, 190°C, gas no. 5 and place a baking sheet in it.
Butter a 2 pint (a good litre) souffle dish.
Break the chocolate into small pieces, put in a pan with the water and 2 tablespoons milk and stir over a low heat until the chocolate has melted, then add the remaining milk and bring to the boil.
Remove the pan from the heat.
Melt the butter in a small pan, stir in the flour and cook for two minutes without browning.
Remove from the heat and stir in the hot milk, return to the heat and bring to the boil, stirring until thickened, add vanilla essence and leave to cool.
Separate the eggs and beat the yolks one at a time into the chocolate sauce and then sprinkle on the sugar.
Whisk the egg whites using a rotary hand or electric whisk until they are stiff but not dry.
Stir one tablespoonful into the mixture and then carefully fold in the remainder.
Pour into the dish, run a teaspoon around the edge and bake on a hot baking sheet in the centre of the oven for about 40 minutes.
Sprinkle with icing sugar and serve at once.