Chocolate and coconut soufflé
This rich and indulgent pud is given an exotic touch with the coconut milk. But if you can use skimmed milk if you prefer
- Softened butter and cocoa powder, to coat
- 150ml (¼ pint) reduced-fat coconut milk
- 50g (2oz) dark chocolate, broken into small pieces
- 1tbsp cocoa powder
- 1tbsp cornflour
- 50g (2oz) caster sugar
- 3 egg yolks
- 5 egg whites
- Icing sugar, for dusting
Don't let the thought of baking a soufflé scare you - the secret lies in not opening the oven door.
- Heat oven to 200°C (400°F, gas mark 6) and put a baking sheet in to warm. Grease six 250ml soufflé dishes with the butter and coat with cocoa powder. Chill in the freezer.
- Heat the coconut milk in a pan with the chocolate, cocoa powder and cornflour. Bring to the boil, whisking until it starts to come away from the sides of the pan. Transfer to a large bowl and whisk in half the sugar. Leave to cool for 10 mins, then whisk in the egg yolks.
- Whisk the egg whites until they hold their shape. Add the remaining sugar and whisk until stiff and shiny. Loosen the chocolate mix with a third of the egg whites, then fold in the remainder.
- Divide the soufflé mix between the dishes so they're only two-thirds full. Transfer the dishes to the heated baking sheet and cook for 12-15 mins. Serve with a dusting of icing sugar.