April 22, 2013

Hot Chocolate Souffle

Milk - 250 ml
Dark Chocolate - 100 gm
White Butter - 60 gm
Corn flour -1 tsp
Maida - 2 tsp
Castor Sugar - 50 gms
Eggs - 4
Rum - 1 tbsp


  • Grease one litre souffle dish and sprinkle a little sugar in it.
  • Heat the milk and chocolate in a vessel at medium temperature for 3 minutes.
  • Melt the butter in a pan, add flour and corn flour. Mix without lumps and cook for 1 minute.
  • Add the chocolate mixture and sugar. Mix well. Keep in the microwave at medium to high temperature for 5 minutes.
  • Mix in the lightly beaten egg yolks and keep aside.
  • Now beat the egg whites until soft peak form and fold into the chocolate mixture. Stir in rum.
  • Then pour the mixture into the prepared souffle dish.
  • Preheat the microwave oven on "convection bake" at 190'c.
  • Bake for 30 to 40 minutes.

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