Cadbury Double Chocolate Soufflé

Ingredients

· 50 g (2 rows) Cadbury® Dark Cooking Chocolate®, chopped

· 30 g caster sugar

· ½ cup water

· 1 egg

· 50 g caster sugar, extra

· 2 tablespoon flour

· 1 tablespoon Cadbury® Bournville® cocoa

· 3 egg yolks

· 5 egg whites

· 2 tablespoons caster sugar, extra

Method

Preheat the oven to 190°C. Butter the insides of six individual soufflé dishes, or one large soufflé dish, and sprinkle with a little sugar.

In a saucepan, slowly bring the chocolate, the first measure of caster sugar (30g) and the water to the boil. Blend carefully when totally melted.

In a bowl blend the whole egg, the second measure of caster sugar (50g), and the flour and cocoa. When smooth and thoroughly mixed, add the boiling liquid. Mix until smooth then return to the saucepan over heat. Stir constantly until the mixture is very thick, but take care not to burn the chocolate or lumps will occur.

Remove from the heat and allow to cool for 5 minutes. Add the egg yolks. Stir until well blended and smooth.

Allow to cool completely. Whisk the egg whites until soft peaks form. Add the third measure of caster sugar (2 tablespoons) and beat until stiff peaks form.

Blend a small amount of the chocolate mixture into the beaten egg whites and then fold in the remaining mixture until the texture is even.

Spoon the mixture into the prepared soufflé dishes.

Bake for 12-15 minutes for small soufflés or 25-30 minutes for a large one. Serve with Cadbury® Hot Fudge, cream or ice cream.

Note: Although one drop of water will cause melted chocolate to seize up, melting it in amounts of 1 tablespoon water to 60 g chocolate works well.