Chocolate souffle by Kirsten Tibballs

The ultimate souffle. Serve it warm from the oven.

For me, this souffle is the ultimate in flavour and texture and isn't too difficult to create. It should be served immediately after baking and I like it best with a scoop of chocolate ice cream in the centre. Use couverture chocolate for this recipe — always check the packaging to ensure it contains cocoa butter.

CHOCOLATE SOUFFLÉS

Melted butter, for greasing

Icing (confectioners') sugar,

for coating the moulds

35g unsalted butter

40g plain flour

Pinch of salt

190ml milk

35g caster (superfine) sugar (a)

135g good-quality chocolate,

coarsely chopped (70 per cent cocoa solids)

80g egg yolks

125g egg whites

1/2  teaspoon cream of tartar

50g caster (superfine) sugar (b)

Icing sugar, for dusting

Preheat oven to 170°C. Brush melted butter inside eight 8cm x 6.5cm ramekins or souffle moulds until evenly coated. Dust inside with sugar and tap out excess. Place prepared ramekins on baking tray.

Mix butter, flour and salt with hands into a paste, leaving no dry flour. Put milk and caster sugar (a) in small saucepan over medium heat and bring to the boil. Reduce heat to low, add flour and butter paste to hot milk and whisk for 3 minutes, or until the paste dissolves and the mixture has a thick, gummy texture. Add chocolate and egg yolks and stir until melted and combined.

Using an electric mixer with a whisk attachment, beat egg whites and cream of tartar on medium speed to medium peaks. Gradually add caster sugar (b) and continue whisking until peaks are stiff and glossy. Add one-third of meringue to chocolate mixture at a time and gently fold it through by hand with a spatula before adding the remainder.

Once combined, divide mixture between souffle moulds, spooning it in to just below the top. Bake immediately for 9-10 minutes — baking time may vary if you use different-sized ramekins. Serve as soon they come out of the oven, dusted with icing sugar. Makes 8

Award-winning pastry chef Kirsten Tibballs is the owner and director of Savour Chocolate & Patisserie School in Melbourne. Recipe and image from Chocolate by Kirsten Tibballs (Murdoch Books, $49.99), out next week.

Photograph: Greg Elms?