The soufflé is light and airy with an intense cocoa richness that melts on the tongue. The warm white chocolate pouring ganache creates a decadent contrast between bitterness and creamy sweetness in every bite. 

Dark chocolate soufflé with white chocolate sauce

Serves 8

Ingredients

¼ cup (60ml) corn flour
2 cups (500ml) full cream milk
½ cup (125ml) sugar
Pinch of salt
200g dark chocolate, chopped
100g milk chocolate, chopped
4 eggs, separated  

For the pouring ganache  

120g white chocolate
¼ cup (60ml) cream
1 vanilla pod, split in half and seeds scraped out 
¼ cup (60ml) melted butter 
¼ cup (60ml) cocoa powder  

Method

1. For the chocolate creme patisserie, place the corn flour in a small bowl and add 1/3 cup (80m1) of the milk and mix into a slurry. 
2. Heat the remaining milk, half the sugar and salt on a low heat until the sugar has dissolved. Add chocolate and heat until melted. Set aside. 
3. In a mixing bowl, combine the remaining sugar and egg yolks. Whisk until light and fluffy. 
4. Pour about ½ cup of the chocolate mixture into the egg mixture and whisk vigorously. Pour the egg mixture back into the pot with the remaining chocolate milk mixture and mix well.
5. Heat mixture over medium heat and add the corn flour slurry, while whisking.
6. Cook until bubbling, about 10-12 minutes. 
7. Pour the mixture onto a deep plate, cover with clingfilm on the surface and refrigerate until cold.
8. For the white chocolate pouring ganache, finely chop the chocolate and heat the cream until steaming. Pour the cream over the chocolate, add vanilla seeds and stir until the chocolate is melted. Cover and set aside until needed.
9. Preheat oven to 180°C. 
10. To prepare the ramekins, brush upwards with melted butter (this encourages the souffle to rise upwards). Dust with cocoa powder and shake off excess.
11. Whip the chocolate creme patisserie and set aside. 
12. Whip the egg whites to soft peaks and gently fold through the creme patisserie using a large metal spoon. Be careful not to over work it and knock out the air. 
13. Fill the ramekins 2/3 full and bake for 10-12 minutes. 
14. Serve immediately with white chocolate pouring ganache. (Heat the pouring ganache in bursts of 10 seconds in the microwave to reheat, if needed.)

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

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