Chocolate-Centre Vanilla Soufflé with Coffee Sauce

Name: Chocolate-Centre Vanilla Soufflé with Coffee Sauce
Yield: Makes 6
Ingredients: unsalted butter, softened, as needed; 100 g (3½ oz) block of dark chocolate; 25 g (1 oz) caster (superfine) sugar; 300 ml (10 fl oz) full-cream (whole) milk; 3 egg yolks; 1 vanilla bean, seeds scraped; 140 ml (4½ fl oz) thickened (whipping) cream; 2 teaspoons freeze-dried coffee granules; 60 g (2 oz) caster (superfine) sugar; 20 g (¾ oz) plain (all-purpose) flour; 140 ml (4½ fl oz) full-cream (whole) milk; 60 g (2 oz) unsalted butter, softened; 125 ml (4 fl oz/½ cup) thickened (whipping) cream; 6 refrigerated Soft-chocolate centres; 4 egg yolks; 4 egg whites, at room temperature; 90 g (3 oz) dark chocolate, chopped; 100 g (3½ oz) caster (superfine) sugar; 140 g (5 oz) Vanilla pastry cream; 6 metal soufflé moulds, 7 cm (2¾ in) diameter and 4.5 cm (1¾ in) deep; 20 g (¾ oz) cornflour (cornstarch)

Preparation info

Makes
6

Difficulty
Easy

Appears in

Lamingtons & Lemon Tart

By Darren Purchese

Published 2016

About

Components

Vanilla pastry cream
Soft chocolate centres
Coffee sauce
Soufflé moulds prepared with grated chocolate

‘Souffle? Too hard, can’t do that!’ Yes you can, especially with my photographic stepby-step. This dessert is extra special as it contains a soft chocolate centre and is served unmoulded.

The real secret to pulling off dishes like

Ingredients

Dessert
Microwave
Vegetarian

Ingredients

Method