Nobody can resist chocolate soufflé unless they’re allergic. If you wish you can make just one large soufflé in which case it would take about 30 minutes to cook.
Break up the chocolate and put in a bowl with the brandy or rum. Put the bowl over a saucepan of gently simmering water and allow to melt slowly.
Melt the butter in a saucepan, add the flour and cook over a low heat for a few minutes, stirring constantly. Warm the milk in another saucepan, melt the caster sugar in it and then blend in to the flour and butter. Continue to cook slowly, stirring constantly, until the mixture thickens. Remove the saucepan from the heat, add the vanilla extract and chocolate mixture and mix well. Add the lightly beaten egg yolks and beat well. Whisk the egg whites fairly stiffly and then fold into the chocolate mixture.
Spoon the mixture into individual buttered ramekin dishes and
© 1998 Jennifer Paterson. All rights reserved.