Chocolate Souffle
I still can't quite manage to enjoy souffles. There's something about the actual making of them and then the actual tasting and texture of them....
....I don't know maybe its just a side effect of having a large nose and ears that stick out at right angles, but whatever the reason; I don't like them. No sir, not at all.

However I know there's loads of you that love them so here we go!
(Please note that the chocolate souffle is quite a technical dish so be sure to follow each and every step!)

Serves 4

Ingredients
Butter, sugar and flour to line each ramekin with
110g / 4oz dark chocolate
5 eggs
55g / 2oz caster sugar

Mise-en-Place:
Preheat the oven to 200°C / 400°F
Wipe a little melted butter around 4 x ramekins, then dust a little flour inside the ramekins. The flour should stick to the melted butter (this is to ensure the ramekin is non-stick, trust me...saves on the washing up)
Now line the ramekin lips with a thick lining of butter, (this aids the souffle to rise upward, sometimes known as 'to top hat', due to the resulting shape of the souffle)
Weigh the ingredients, separate the eggs, chop the chocolate

Method:
Melt the chocolate (either in a double boiler or in the microwave) set aside and allow to cool slightly
Either by hand or in an mixer:
Whisk the egg whites to the 'stiff peak' stage
Whisk the yolks with the sugar to the 'ribbon' stage
In a large mixing bowl:
'Fold' or stir the yolk mix into chocolate
'Loosen' the yolk mix by 'folding' or stirring a third of the whisked egg whites into the chocolate and yolk mix
'Fold' in or stir the remaining whites
Gently pour the mix into the ramekins
Bake for 16-20 minutes
The souffle is cooked when, if the souffle is gently shaken, there is only the faintest of tremors. If the souffle wobbles violently carry on baking
Serve at once


Where you went wrong:
Souffles are easy to screw up so be careful to complete each stage to perfection!
Souffle collapsed: Egg whites not whisked enough / Sauce mix wasn't stiff enough / the ramekin was knocked in the oven / the souffle wasn't allowed to completely cook through or pulled too early from the oven
Souffle burnt on surface: Oven heat possible too intense, either reduce the heat to 190°C / 375°F or bake the souffle on the middle shelf

Presentation:
Serve simply in the ramekin on a starter plate

Cowboy Trick:
Can't afford to make a mess of the souffle?
Add 1/8 teaspoon of baking powder to the yolk mix before completing the recipe as usual. This will give the souffle an extra rise ensuring an impressive looking souffle.
When using the baking powder, reduce the oven temp to 190°C / 375°F and bake the souffle for an extra 2-3 minutes longer