Chocolate Soufflé With Hot Fudge Sauce - cooking recipe

Ingredients

None None Souffle
2 tbsp butter, softened, for brushing
1/2 cup sugar, plus extra for dusting
1 1/2 cups milk
4 None large eggs, separated, plus 2 egg whites
1/4 cup all-purpose flour
8.75 oz milk or dark chocolate, melted, cooled
2 tbsp cocoa powder
None None Hot fudge sauce
3.25 oz dark chocolate, chopped
1 1/4 cups cream
1/4 cup brown sugar
1 tsp vanilla extract
1 tsp instant coffee granules

Preparation

Preheat oven to 400\u00b0F. Brush eight 1/2-cup ramekins with butter and dust with sugar. Place on a baking sheet.
In a saucepan, combine milk with 2 tablespoons of sugar. Bring to a boil over medium heat, then remove from heat.
In a large bowl, whisk egg yolks and another 2 tablespoons sugar together, until thick and pale. Whisk in flour, then hot milk mixture.
Return to clean saucepan. Stir over low heat until mixture boils and thickens. Remove from heat. Add chocolate and cocoa, stirring until well combined and smooth. Cover surface with plastic wrap and allow to cool slightly.
In a large, clean bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until thick and glossy. Fold lightly into chocolate mixture.
Spoon mixture evenly among prepared ramekins. Bake 15-20 minutes until well risen and just set.
Meanwhile, make hot fudge sauce: Combine all ingredients in a small saucepan. Stir on low 2-3 minutes until smooth. Keep warm.
Serve souffles immediately, topped with hot fudge sauce.