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Dualit Product Recipe:

Chocolate soufflé with pistachio and pecan crumble created by Monica Galetti

Portions: 2 Prep time : 20 minutes Cook time: 8 minutes

Shopping List

Base
  • 250ml Milk
  • 65g Dark chocolate, chopped
  • 55g Strong flour
  • 60g Sugar
  • 25g Cocoa powder
  • 3 Egg yolks
Soufflé
  • 1tbsp Soft butter to grease soufflé moulds
  • 1tbsp Cocoa nibs
  • 4 Egg whites
  • 100g Caster sugar
  • Icing sugar to dust
Crumble
  • 1tbsp Pistachios
  • 1tbsp Rolled Oats
  • 1tbsp Demerara sugar
  • 1tbsp Pecans
  • Vanilla Ice cream to serve

Method

Crumble
  1. Roughly blitz the ingredients in the chopper bowl then place on a tray and bake for 3-4 minutes. Leave to cool.
Soufflé
  1. Boil the milk and pour over the chocolate, then whisk in the dry ingredients.
  2. Return to the boil and using the Dualit Hand mixer beat in the yolks using the flat beaters until the mixture is thick.
  3. Set aside covered with clingfilm to cool.
  4. Grease the large soufflé moulds with the butter and sprinkle with the cocoa nibs.
  5. Coat, then tap gently to remove any excess nibs - keep refrigerated.
  6. Pre heat oven to 180° degrees.
  7. Whisk the egg whites until stiff, then gently add the sugar whilst whisking.
  8. Place a tablespoon of the soufflé base in a large bowl and whisk until smooth. Fold in the egg whites gently.
  9. Place in the moulds and tap the base to remove any air bubbles, then smooth the tops off with a spatula before placing in the oven.
  10. Large soufflés will take about 8 minutes.
  11. Place some of the crumble on top and return to oven for last 2 minutes.
  12. Remove from the oven and serve immediately with your ice cream dropped in the middle.

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