Steamed Chocolate Soufflé with Chocolate Sauce Recipe:
Grease a 15 cm (6 inch), 7.5 cm (3 inch) deep dish with butter, then coat evenly with a little caster sugar.
Melt the butter in a saucepan, then stir in the flour.
Gradually stir in the milk, then add the chocolate.
Heat gently, stirring all the time, until the chocolate melts, then bring to the boil and boil until thickened.
Remove the sauce from the heat, beat in half the sugar, then the cream and the egg yolks.
Whisk the egg whites until stiff, but not dry, then gradually whisk in the remaining sugar, whisking until shiny.
Add about one-third of the egg whites to the chocolate mixture and fold in carefully to loosen the mixture, then very gently fold in the remaining egg whites.
Pour the soufflé mixture into the prepared dish.
Place a trivet in a heavy-based saucepan, stand the soufflé dish on the trivet, then add enough boiling water to come one-third of the way up the lid, then steam the soufflé gently for 45 minutes, until it is well risen and set.
Meanwhile, make the chocolate sauce, put the chocolate, brandy, milk and cream into a small saucepan.
Heat gently, stirring until the chocolate melts, then stir in the butter.
Blend the cornflour with the milk to form a smooth paste, then stir it into the sauce.
Cook over a moderate heat until the sauce thickens slightly.
Keep the sauce warm until ready to serve.
Cover the surface of the sauce with clingfilm to prevent a skin forming.
When the soufflé is cooked, turn the heat off under the pan and allow the soufflé to set for 5 minutes.
Turn the soufflé out or a warmed serving dish.
Sift icing sugar over the top. Serve immediately, with the chocolate sauce poured around it or served separately in a jug.
List of ingredients required:
25 g (1 oz( unsalted butter.
25 g (1 oz) plain flour.
150ml (1/4 pint) milk.
75 g (3 oz) p[lain chocolate, chopped finely.
25 g (1 oz) caster sugar.
75 ml (3 fl oz) double cream.
3 egg yolks.
4 egg whites.
icing sugar for sifting.
75 g (3 oz) plain chocolate, chopped finely.
30 ml (2 tbsp) brandy.
150 ml (1/4 pint) milk.
150 ml (1/4 pint) double cream.
15 g (1/2 oz) unsalted butter.
10 ml (2 tbsp) cornflour, plus 15 ml (1 tbsp) milk for mixing