Beach Road Chocolate Malt Soufflé

A chocolate and malt souffle built on a thick cooked base rather than a simple custard. Milk is scalded, then thickened with a creamed butter, sugar, flour and cornflour mixture and whisked over the heat until it boils. Cocoa and malt are whisked in, followed by an egg yolk, and the base is left to cool completely. Egg whites whipped to stiff peaks with sugar are folded through just before baking. Poured into buttered and sugared ramekins, they need only about eight minutes in a hot oven and should rise around four centimetres.

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Ingredients Method

Ingredients

190 ml Milk
40 g Butter
40 g Sugar
20 g Flour
20 g Cornflour
1 egg yolk
80 g Cocoa
160 g Malt
320 ml Egg whites
160 g Sugar

Method

* Preheat oven to 190ºC. Butter and sugar 4 ramekins.* Scald milk by heating to just short of boiling (85ºC). Cream butter and sugar. Mix flour and cornflour.* Add flour mix to the creamed sugar and butter, then gradually add to the milk.* Return to the stove and whisk to the boil, remove and whisk in cocoa.* Add malt. When completely blended whisk in the egg yolk. Leave to cool.* Whisk the egg whites and the sugar to stiff peaks and fold into the other ingredients.* Pour into ramekins and bake in the preheated oven for approx 8 mins. They should rise 4cm. Dust with icing sugar.