Chocolate Soufflé: Dude Food – Dan Churchill

Cover Dude Food

Chocolate Soufflé

Serves 4


1 1/2 tablespoons unsalted butter, plus extra for the ramekins

2 teaspoons icing sugar, plus extra for decorating

170 g dark chocolate, roughly chopped

2 tablespoons milk

4 egg whites

1/4 cup caster sugar

3 egg yolks

1/2 teaspoon vanilla extract


Preheat the oven to 190ºC. Butter the insides of 4 ramekins (small round ovenproof dishes) and dust each with ½ teaspoon of icing sugar. Rotate the ramekins so the sugar evenly coats them.

Bring a few centimetres of water to a boil in a saucepan. Set a heatproof bowl over the saucepan, making sure the bottom does not touch the water. Place the butter and the chocolate in the bowl to melt, stirring occasionally to incorporate. As the chocolate begins to melt, add the milk and continue to stir. Keep a careful eye on the mixture—you don’t want to overcook it. As soon as it becomes smooth, take it off the heat. Let cool for 5 minutes.

Meanwhile, in a large bowl, whisk the egg whites with a hand mixer until soft peaks form (when you pull the whisk out, the mixture should fold over on itself, not stand up straight). While whisking, gradually add the caster sugar in three parts, making sure each addition has been incorporated before adding the next. Whisk until the egg whites are glossy and stiff peaks form (when you pull the whisk out, the mixture should be left standing tall like the peaks on a mountain).

Back to the chocolate sauce: Using a metal spoon, add one egg yolk at a time and stir until completely mixed in before adding the next. Stir in the vanilla extract.

Here is the tricky bit: The egg white mixture is full of air, and the more you mix it, the more air is lost. Air is important for the soufflé to rise in the oven. Pour the chocolate sauce into the egg whites, and using a flat spatula, fold the mixture gently from the outside in. Do not stir through the centre. Continue to gently fold until completely mixed. Then, spoon the mixture evenly among the prepared ramekins. Remember, the mix­ture will rise, so do not fill the dishes up all the way. Set the ramekins on a baking tray, carefully transfer to the oven, and bake for 8 minutes.

Immediately dust the soufflés with icing sugar, and serve hot.


chocolate souffle

Cherry Clafoutis – Maggie Beer’s Summer Harvest- Maggie Beer

Cover Image

Extract from Maggie Beer’s Summer Harvest Recipes by Maggie Beer,

photography by Mark Chew, published by Lantern on 18 November 2015, RRP AU$29.99

CHERRIES         p47

CHERRY CLAFOUTIS                                                                                      Serves 6

“I prefer not to pit cherries when making a tart such as this, as the stone helps keep the shape and flavour of the fruit intact. Be sure to warn your guests, though, before they tuck in.

Cherry clafoutis



500 g fresh dark cherries

1 tablespoon castor sugar

2 tablespoons kirsch




2 large eggs

¼ cup (55 g) castor sugar

¼ cup (50 g) plain flour

½ cup (125 ml) crème fraîche or sour cream

½ cup (125 ml) cream

grated rind of 1 lemon


butter, for baking

icing sugar, for dusting



Preheat the oven to 200°C. Place the cherries in a shallow baking dish and sprinkle the castor sugar and kirsch over them. Bake for 5–6 minutes or until the cherries are cooked but still firm. Set the cherries aside and reserve the cooking juices.

For the custard, beat the eggs in an electric mixer, then add the castor sugar and beat until frothy. Carefully add the flour and combine, then add 1 tablespoon of the reserved cherry cooking juices, the crème fraîche, cream and lemon rind.

Dot a gratin or small baking dish with a little butter (I use a 30 cm oval copper baking dish), then spread half the custard over the base of the dish. Spoon in the cooked cherries to cover the custard, then add the remaining custard. Bake for 25–30 minutes; the top will be golden and the cherries will appear as little mounds in the custard. Serve warm, dusted with icing sugar.”


Chocolate Torte: David Herbert’s Best Home Cooking – David Herbert

Cover - David Herbert's Best Home CookingAnother amazing dish from David Herbert’s Best Home Cooking – serve this easily made dessert at the end of a special meal and your guests will be fooled into thinking that they are dining at a 5 star restaurant (or mistakenly think that you have had the torte bought in for the occasion). Relax – this may look and taste like you have spent all day in the kitchen making – but ssshhh don’t tell…that is not the case – this easy to make dish showcases the finest ingredients: chocolate (70% cacao is recommend but I used what was at hand – 85%) and mascarpone cheese with a hint of brandy (I used Chambord as that is what I had in my liquor cabinet) – so  rich and divine. A small serving completes and compliments a special meal.

Chocolate Torte