We dont do souffles very often here. Heres our effort to add another simple recipe of chocolate souffle to our very restricted repertoire.

Ingredients:

• 1T or 12 gms Butter
• 2T  12 gms APF
• 1/4Cor 60 ml milk
• 40 gms Castor sugar
• 1 ½ Egg yolk
• 1 ½ Egg white
• 30 gms unsweetened chocolate or 2T cocoa
• 30 ml milk

Method:

• Set oven at 180 deg.C
• Melt butter in a saucepan, stir in maida and cook for 1-2 mins.
• Gradually add the milk, stirring constantly and bring to a boil. Cool for 2-3 mins till thick. Remove from heat.
• Stir in the unsweetened chocolate or cocoa mixed with 30 ml milk. Add this to the maida-milk mixture.
• Allow this mixture to cool slightly and beat in the egg yolk.
• Whisk the egg white separately till stiff. Fold the egg white into the cocoa-egg yolk mixture gently.
• Spoon into a oven proof dish and bake at 180 deg.C for 20 mins.
• Serve immediately as the soufflé sinks when removed from the oven.

Source: Basic food preparation

Notes: Just like the last souffle, this too is a hot souffle that sinks really fast once its out of the oven. Other than that there isnt anything I have against this simple to make, no frills  souffle. I dont know if there is a way to keep the souffle from collapsing, besides serving it straight out of the oven! I used to think I do something wrong that makes my souffles sink but whatever little literature I have read on it (including referring to good old wikipedia), tells me all souffles sink a few minutes after they leave the oven. .. even if you do everything right. So it isnt me afterall!! If you have a pretty ramekin to bake and serve in, use it. I dont, so I spooned it out of the vessel and served it on a plate.

This recipe serves 1-2. Double or triple up as per your requirements.