Not So Naughty Chocolate Souffle

Method
Preheat oven to gas mark 5. Coat a 2 pint souffle dish with cooking spray (dip some kitchen towel in the oil and rub round the dish) or you could use little pots for individual souffles. Using 2 tablespoons of the flour, coat the sides so the flour sticks to the oil. Using an electric mixer, beat the egg whites until very soft peaks form. Add the sugar, 1 tablespoon at a time until the egg whites are stiff and glossy.

Melt the margarine over a medium heat and whisk in remaining flour. Whisk in the creme fraiche until mixture is smooth then remove from heat. Whisk in the two egg yolks and cocoa (or melted chocolate). With the mixture in a large bowl, fold in the egg whites in 3 additions. Pour into the dish/es. Bake for 30 minutes until evenly risen and the centre is clean when a toothpick is inserted.

Thanks to
Anonymous from the United Kingdom for submitting this Not So Naughty Chocolate Souffle recipe.

Added on 13 August 2007.