Chocolate soufflé recipe | Gourmet Traveller

Ingredients

• Butter, softened for greasing
• 70 gm caster sugar, plus extra for dusting
• 6 eggwhites
• Chocolate or vanilla-bean ice-cream, to serve
• Chocolate cream
• 1 egg, at room temperature
• 2 egg yolks
• 3 tsp caster sugar
• 2 tbsp cornflour
• 2 tbsp Dutch-process cocoa, plus extra for dusting
• 150 ml milk
• Scraped seeds of ½ vanilla bean
• 50 gm dark chocolate (64%-70% cocoa solids)
• 1 tbsp dark sweet dessert wine, such as Pedro Ximénez or topaque
• Chocolate ice-cream, to serve