For 6 servings - 6 small ramekins
Cooking time: 20 minutes
4 very cold eggs, separated
3.5 oz (3/4 cup) powdered sugar
6.75 oz Cold Cream
Butter and sugar (to grease mould)
Beat the egg whites until stiff, gradually incorporating the sugar.
Carefully butter the molds and sprinkle with sugar.
Roughly chop chocolate.
Sift together the cornstarch and cocoa powder.
Add the cream to the cornstarch and cocoa in a pot. Bring to a boil, whisking constantly.
Take the pot off the heat and add the chocolate, whisk thoroughly and then add the egg yolks. Mix until smooth and glossy.
Carefully fold part of the beaten whites and then add the remaining whites.
Pour into the prepared molds.
Set aside in fridge until ready to bake.
When you are ready, preheat the oven to 375 F.
Put soufflés in the oven straight from the fridge.
Bake for 10-12 minutes, until puffed and crusted on the top, but still soft ine the center. Serve immediately.
Serve immediately on a plate with Ice Cream, Whipped Cream, Fruit Compote or Fresh Fruit.
You can also make one large soufflé and bake it at 350 for about 20 minutes.