Beryl Tate the Kitchen Doctor E-mail: beryl@tatewise.co.uk
TWICE-BAKED CHOCOLATE SOUFFLÉ

INGREDIENTS to serve 6 people :-

25

g

1

oz

butter or margarine

25

g

1

oz

strong flour

10

g

oz

cocoa powder

225

ml

8

fl oz

milk

1

teaspoon

instant coffee

25

g

1

oz

dark brown sugar

40

g

1

oz

dark chocolate - grated

110

g

4

oz

Quark

3

large

eggs - separated

METHOD :-

Melt the butter or margarine in a saucepan.

Add the flour and cocoa powder, stirring until absorbed.

Gradually add the milk, while beating constantly.

Once the mixture is thick and smooth, take it off the heat.

Stir in the instant coffee, brown sugar, grated chocolate, Quark, and egg yolks.

Whip up the egg whites in a large bowl until stiff.

Gradually and carefully, fold the whites into the chocolate mixture.

Lightly grease and sugar the insides of six ramekin dishes.

Evenly distribute the mixture between the dishes.

Place the ramekin dishes into a large roasting tin, half filled with hot water, and bake at Gas Mark 6 / 400F / 200C (180C for fan oven) for about 20 minutes.

Remove the dishes from the roasting tin and leave to cool.

Run a knife round the edge of each soufflé, and turn out onto pieces of clingfilm.

Wrap the soufflés lightly in the cling film, and refrigerate until required.

When ready, preheat the oven to Gas Mark 7 / 425F / 220C (200C for fan oven).

Unwrap the soufflés and place on a greased baking sheet at the top of the oven.

Bake for 10 - 15 minutes until well risen, lightly brown, and quaking.

Serve and eat immediately with chocolate sauce.