Unfortunately due to chores and last-minute preparations for exams I really haven’t had the excuse to devote my time to cooking a meal worthy of blogging about – let alone a dessert. So naturally I was absolutely thrilled when I was able to throw a mini dinner party where I could whip up some simple, but delicious mains and then a quick and delicious dessert. I was also extremely excited because I am like many cooks, I buy more recipe books than I probably need, and I was finally happy to make a dessert from one of them that I haven’t used before. I heartily recommend Jenny White’s Three and Four Ingredient Recipes Cookbooks – if only because they are actually amazing in terms of range and flavour, and they’re also very quick and cheap recipes.
All in all it was a delicious success, and I was pleasantly surprised to find that even my old oven could still make these little beauties rise. I really want to try it with Fragoli next time as the strawberry flavour mixed with cocoa powder would be utterly delicious I think. And if anyone else has some quick and tasty souffle recipes please don’t hesitate to send me a message or to give a link in a comment on this post. I would really like to see what other flavours people like to whip up.
Hot Chocolate Rum Souffles
Serves: 5-6, Prep: 10-15 mins, Cook: 13-15 mins
- 1/2 cup unsweetened cocoa powder
- 5 tbsp caster sugar
- 2 tbsp dark rum
- 6 eg whites
- Preheat oven to 190°C. Place baking tray in oven to heat up.
- Mix 1 tbsp of cocoa with 1 tbsp of caster sugar in a bowl.
- Grease six ramekins, pour cocoa and sugar mixture into each to coat base and sides evenly.
- Mix remaining cocoa with dark rum.
- Whisk egg whites until they form stiff peaks. Stir a generous spoonful of the whites into the cocoa mixture to lighten it, then fold in the remaining whites.
- Divide mixture among the dishes. Place on the hot baking sheet and bake for 13-15 minutes or until well risen.
- Dust with icing sugar to serve.