Think baking a sexy, melt-in-the-mouth, perfectly risen soufflé is as difficult to perform as brain surgery? Think again with this fluffy 30-minutes-to-make delights
½ cup(s), (50g)
2 medium, separated
¾ cup(s), (120g) sifted
1 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Lightly spray six 1-cup (250ml) capacity soufflé dishes with oil.
- Place cocoa in a small saucepan with 2⁄3 cup (160ml) water. Stir over low heat until cocoa has dissolved. Bring to the boil and simmer for 2 minutes. Pour into a medium bowl and cool for 10 minutes. Add egg yolks, cornflour and half the icing sugar to cocoa mixture and stir until smooth.
- Using electric beaters, beat the 6 egg whites in a clean, dry bowl until soft peaks form. Gradually beat in remaining icing sugar, 1 tablespoon at a time, beating well after each addition until sugar has dissolved and mixture is smooth and glossy. Gently fold egg white mixture into cocoa mixture in 2 batches.
- Divide mixture among prepared dishes. Bake for 15 minutes or until soufflés are puffed and lightly browned. Serve immediately
TIP: Use the freshest eggs possible and bring them to room temperature to ensure you get as much volume as possible when beating egg whites.