4 egg yolks
⅔ cup milk
½ cup cornflour (cornstarch)
1 tsp vanilla extract
1 tbsp Dutch cocoa, or cacao, plus extra, for dusting
½ cup caster (superfine) sugar
40g dark chocolate, finely chopped
6 egg whites
¼ tsp cream of tartar
40g unsalted butter, melted, for brushing
1 tbsp caster (superfine) sugar, extra, for dusting
75g dark chocolate, finely chopped
¼ cup (60ml) single (pouring) cream
Preheat oven to 185°C.
Place the egg yolks, milk, vanilla, cornflour, cocoa and sugar in a small saucepan over medium heat and cook, whisking for a few minutes or until the mixture just begins to thicken. Add the chocolate and mix for a further minute or until very thick. Transfer to a large cooled bowl and refrigerate for 5 minutes.
Place the eggwhites and cream of tartar in a bowl and whisk until stiff peaks form. Remove the chocolate mixture from the fridge and beat until smooth. Fold the egg white mixture into the chocolate mixture in three batches.
Brush 3 x 1 cup-capacity (250ml) ramekins with the melted butter and dust with the extra cacao. Use a pastry brush to coat the ramekins with the butter in an upwards motion, this will help the soufflés to rise.
Spoon the chocolate mixture into the ramekins and run your finger ½cm around the inner edge of each ramekin. Place the ramekins on a tray and bake at 185C for 12-15 minutes or until risen and golden.
While the soufflés are cooking, make the chocolate sauce. Place the chocolate, cream and vanilla in a small saucepan over low heat and cook, stirring, for 5–6 minutes or until melted and smooth. Dust the soufflés with extra cocoa and spoon over the sauce. Serve immediately with cream.