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https://www.lifestylefood.com.au/recipes/5825/chocolate-souffle-with-figs

LifestyleFOOD.com.au

Chocolate soufflé with figs

Richard Phillips chocolate souffles are light as air and make a wonderful dessert after a heavy main course. The boozy, orange-scented figs make a wonderful accompaniment.

Ingredients

  • Soufflé

  • 4 eggs, separated

  • 200g bitter chocolate

  • 270g butter un-salted

  • 50g sugar (for the meringue)

  • 35g sugar

  • 7g Flour

  • Fig

  • 24 figs, 3 per person

  • 10g caster sugar

  • 10g butter

  • 100ml port

  • Zest and juice of 2 oranges

  • Crème fraîche to serve

Method

  • For the soufflé:

  • 1.

    Preheat the oven to 180ºC.

  • 2.

    Whisk egg whites together with half the sugar until to stiff peaks (like meringue mix).

  • 3.

    Melt the chocolate and butter together.

  • 4.

    Mix the egg yolks and the rest of the sugar together until the sugar has dissolved, then add the flour, folding in with a metal spoon. Add the chocolate and butter mixture, then very gently fold in the meringue.

  • 5.

    Butter tinfoil cups and spoon in the mixture. Cook for 4-5 minutes in a pre-heated oven @ 180C.

  • 6.

    Allow to chill, then wrap in cling film and freeze (if you want to).

  • 7.

    When ready to use, preheat the oven to 180C, defrost the soufflés at room temperature then bake again for 4 ½ minutes.

  • 8.

    Turn the soufflés out and serve with the roasted figs.

  • For the figs::

  • 1.

    Cut top and bottom off the figs and then put a small cross in the top.

  • 2.

    Sprinkle the sugar into a small non stick frying pan frying pan and dissolve. Warm through until completely dissolved, add the butter and melt combining the two.

  • 3.

    Add the port and reduce by half.

  • 4.

    Add the orange juice and zest.

  • 5.

    Add the figs to the pan and baste with the sauce. The figs will open up slightly and look very pretty.

  • 6.

    Serve the chocolate soufflé with 3 figs on the side. Drizzle the port and orange sauce around the plate and put a dollop of crème fraîche on top of the figs.

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