Recipe for Chocolate Pudding Souffle 
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Yield:
8
Ingredients:
Amount Ingredient
butter for greasing
1 x little caster sugar for dusting
quantity chocolate sponge baked in a tray (below)
530 gm good quality dark chocolate
210 gm butter
5 gm fresh yeast (or dried yeast equivalent)
2 med eggs
4 x egg yolks
65 gm caster sugar
55 gm strong plain flour sifted
100 gm jar griottines or morello cherries in syrup or alcohol
1 x little icing sugar for dusting
250 gm creme fra"che
chocolate sponge
butter for greasing
flour for dusting
3 med eggs
150 gm caster sugar
120 gm plain flour sieved
Instructions:
Instructions: First make the sponge

Preheat the oven to 220C/425F/Gas Mark 7. Lightly butter and dust with flour the inside of a baking tray.

In a clean mixing bowl using an electric whisk or in a food processor or mixer at high speed whisk together the eggs and sugar until they are the consistency of thick cream and doubled in volume.

Remove the mixture from the machine and with a large spoon gently fold in the flour and cocoa.

Carefully transfer the mixture to the prepared tray and bake for 25-30 minutes.

Test whether the sponge is cooked by pressing the centre with your finger it should be firm to the touch.

Turn out onto a rack and leave to cool.

Lightly butter and dust with caster sugar the inside of eight 8cm stainless steel rings or deep egg rings.

Cut 8 discs of sponge 1/2 in thick and place them inside the rings on a baking sheet 7.5cm apart.

Melt the chocolate and butter in a bowl over a pan of simmering water and bring to blood temperature stirring constantly ensuring that no water spills into the chocolate.

Put in the yeast and stir until it has dissolved then remove the pan from the heat and pour the mixture into a bowl.

Preheat the oven to 190C/375F/Gas Mark 5.

In a food processor or mixer whisk the eggs egg yolks and sugar together on a high speed until the mixture has doubled in volume.

Pour dlis slowly into the chocolate and mix carefully.

Fold in the flour.

Divide the mixture between the eight rings filling them 1cm from the top place five griottines into the top of each souffle and bake for 910 minutes.

When they are cooked the souffles should still be soft in the centre.

Remove them from the rings with the help of a small sharp knife and dust with a little icing sugar.

Serve with creme fra"che a few more griottines and a little of the preserving liquid from the jar.

Griotte cherries are a luxury option in this recipe if you can find them. Use cherries in alcohol if not as they give a nice kick to the pudding.

Serves 8

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