Sasko teamed up with renowned recipe developer and SASKO top baker, Lameez Abrahams, to inspire South Africa’s chocolate lovers with an indulgent chocolate treat that can easily be whipped together to surprise and delight your loved one, guilt free.
Decadent salted caramel chocolate soufflé
Ingredients
Salted Caramel
1/3 cup of water
¾ cup of castor sugar
50 g butter
¼ cup of cream
1 tsp salt
Chocolate soufflé
½ cup of SASKO Cake wheat flour
150g dark chocolate
150g butter
3 eggs, separated
150g icing sugar
50g cocoa powder
To serve
Cocoa powder for dusting
Edible flowers
Ice cream or cream
This decadent salted caramel chocolate soufflé can easily be whipped together to surprise and delight your loved one. Photo:SUPPLIED
Method
Preheat the oven to 180°C.
Salted Caramel
- Place water and sugar in a small saucepan on medium heat.
- Cook until the colour changes to amber, about 5 mins.
- Gently add the butter and stir.
- Add the cream and a teaspoon of salt.
- Stir well until combined and allow to cool.
Chocolate soufflé
- Melt the chocolate over a bain-marie.
- Once melted, add the butter and stir.
- Beat the egg whites until stiff peaks form.
- Whisk egg yolks into the chocolate mixture.
- Add the sifted dry ingredients to the mixture.
- Fold the egg whites in.
- Grease 6 ramekins with butter.
- Swirl castor sugar inside the ramekins. Tip out the excess.
- Fill the ramekins to approximately ¾ full.
- Pipe salted caramel into the centre.
- Bake in a preheated oven for 15 minutes.
To assemble and serve
- Decant the chocolate soufflés onto plates and dust with cocoa.
- Decorate with edible flowers.
- Serve with whipped cream or ice cream.
