Ingredients
- caster sugar 125g, plus a little extra
- eggs 5, 3 yolks and 5 whites
- cornflour 1 tbsp
- vanilla pod 1, split and seeds scraped
- milk 125ml
- 70% dark chocolate 50g
- rum 1 tbsp
- cocoa powder 1 tbsp
- butter
- single cream 250ml
- caster sugar 25g
- 70% dark chocolate 100g
- butter 25g
Method
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Step 1
Whisk 25g sugar, 1 egg yolk and cornflour in a bowl. Slowly bring the milk, vanilla pod and seeds to just boiling. Remove from heat and whisk into egg mixture, tip back into the pan, return to the heat and bring gently to the boil, continually stirring. Remove from heat.
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Step 2
Melt the chocolate, stir in the rum and the cocoa. Stir to a paste, adding the custard a little at a time. Return to the pan and boil for 1 minute, stirring continuously. Sieve into a large bowl, discarding the vanilla. Stir in a knob of butter, cover the surface with clingfilm and cool.
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Step 3
Heat the oven to 190C/fan 170C/ gas 5. Generously butter 6 250ml soufflé dishes and coat well with sugar. Put a big teaspoonful of custard in each dish and chill. Whisk the egg whites until stiff. Add half the remaining sugar and whisk until stiff, then the rest and whisk for 2 minutes, to make a stiff and glossy meringue. Fold a third of the meringue into the chocolate with the 2 remaining egg yolks. Fold in the remaining meringue. Spoon the mix into the dishes and run your finger inside the rim of each dish to help the mixture rise. Bake for 15 minutes.
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Step 4
To make the sauce, boil the cream with the sugar, then beat in the chocolate and butter.
