recipe comes from Chef Jonathan Arthur of Italy
with Relish (Italian cooking holidays)
have always seemed to find myself by accident or design,
in a kitchen. As the youngest child of a farming family
in Cornwall I was always the one helping my mother make
butter, bread and of course pasties. As a teenager in
school we were allowed to chose between metalwork or
domestic science, as the former was taught by a notorious
sadist and the latter was full of girls and I was the
only boy in the cooking class" - Italy
with Relish web site
in the least bit traditional or particularly Italian
though served in quite a few restaurants here. These
chocolate soufflés have enough cholesterol to
take a few minutes off your life but are wonderfully
crunchy on the outside but soft in the middle, a chocoholics
dark cooking chocolate
the chocolate in a bowl over boiling water then add
the butter, egg yokes and flour in that order stirring
in each ingredient at a time.
the egg whites and fold into the mixture.
into 6 individual aluminium foil baking cups and place
in the freezer until hard, an hour should be enough.
you want to serve place in pre-heated oven at 200°C
for 20 minutes before tipping out onto individual
for kids with hundreds and thousands, for adults with
fresh mint and if you want to show off, pour a little
brandy over the top and light just before serving.