Chocolate Souffles

I had purchased some ramekins a couple months ago (to make some mushroom pot pies for Richard's birthday), & was wondering what else i could use them for.. and while flicking through food magazines, i saw souffles :)

While i did want to try a savoury, i thought a sweet chocolate one would be nice to make for the girls (Ann & Anita). So i invited them over to try my first time chocolate souffles!

Being all nervous, and having Ann help me as well (although she was on the phone for the 2nd half of it haha) after i placed it all in the oven & turned around - and saw the flour still sitting there >_<

I FORGOT TO STIR IN THE FLOUR!!!! arggh...

So, i had no choice but to start again (and what a waste of 4 eggs... :(

I did suggest maybe stirring through the flour but ... no, i started all over again.

I think i maybe should of had the temperature up abit more (i have a stoneage heat element oven), or maybe kept them in for a bit longer, as they didn't rise to the effect in the picture, but they did taste really nice! Soft on the top, and slightly gooey in the centre. So here is the recipe..

1 tsp butter
150g bittersweet chocolate, chopped
85g castor sugar
1 tbsp brandy/rum/whiskey
1/2 tsp vanilla essence
4 large eggs, separated
1 tbsp plain flour, sifted

Preheat oven to 190c, butter four 150ml ramekins, & sprinkle the sides with some castor sugar, place on baking tray. ( i read the castor sugar will help the souffle rise evenly, but it could be because of this that they didnt rise over the top of the ramekins)

Melt chocolate in a heatproof bowl set over a pot of simmering water

Remove from pot, cool slightly, then beat in castor sugar, brandy & vanilla essence. Beat in the egg yolks, one by one, and then the flour. Mixture should be fairly stiff.

Whisk or beat the eggwhites until stiff & peaky, then gentley fold them into the chocolate mixture.

Pour into prepared pots and bake for 10-12 minutes until well risen. They should be slightly gooey inside.