Double-baked chocolate soufflés with baked strawberries + chocolate sauce

Name: Double-baked chocolate soufflés with baked strawberries + chocolate sauce
Yield: Serves 6
Ingredients: 30 medium strawberries*; 1 cup castor sugar; 1-2 cups 35%-fat cream (depending on size of baking dish); castor sugar, extra, to sprinkle in cups; 225 ml egg whites (from about 7 eggs); 100 g semi-sweet (57%) couverture chocolate, chopped; 60 g cocoa powder*; 1 teaspoon ground cinnamon; 1 tablespoon brandy; Strawberry Ice-cream, to serve (optional); 100 ml weak black coffee; pinch cream of tartar*; 100 g icing sugar; 180 g castor sugar; 100 ml 35%-fat cream; 50 g cocoa powder*

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

Many people are unnecessarily afraid of making soufflés. Double-baked soufflés are a fail-proof method - the initial baking can be done a few hours ahead of time, then the soufflés can be turned out, covered in cream and baked just before they are to be served. If you still have concerns about soufflé-making, just call them ‘puddings’ instead of ‘soufflés’, as I did when I had to serve 500 of them at a charity dinner (which was just as well, as a 20-minute speech began just as we were about