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INGREDIENTS

Metric
Imperial
Salted Caramel
  • 1/3 cup of water
  • 3/4 cup of castor sugar
  • 50 g butter
  • 1/4 cup of cream
  • 1 tsp. salt
Chocolate soufflé
  • 1/2 cup of SASKO CAKE WHEAT FLOUR
  • 150 g dark chocolate
  • 150 g butter
  • 3 eggs, separated
  • 150 g icing sugar
  • 50 g cocoa powder
To serve
  • Cocoa powder for dusting
  • Edible flowers
  • Ice cream or cream
Salted Caramel
  • 1/3 cup of water
  • 3/4 cup of castor sugar
  • 1.76 oz butter
  • 1/4 cup of cream
  • 1 tsp. salt
Chocolate soufflé
  • 1/2 cup of SASKO CAKE WHEAT FLOUR
  • 5.29 oz dark chocolate
  • 5.29 oz butter
  • 3 eggs, separated
  • 5.29 oz icing sugar
  • 1.76 oz cocoa powder
To serve
  • Cocoa powder for dusting
  • Edible flowers
  • Ice cream or cream

METHOD

Preheat the oven to 180 °C. Salted Caramel
  1. Place water and sugar in a small saucepan on medium heat.
  2. Cook until the colour changes to amber, about 5 mins.
  3. Gently add the butter and stir.
  4. Add the cream and a teaspoon of salt.
  5. Stir well until combined and allow to cool.
Chocolate soufflé
  1. Melt the chocolate over a bain marie.
  2. Once melted, add the butter and stir.
  3. Beat the egg whites until stiff peaks form.
  4. Whisk egg yolks into the chocolate mixture.
  5. Add the sifted dry ingredients to the mixture.
  6. Fold the egg whites in.
  7. Grease 6 ramekins with butter.
  8. Swirl castor sugar inside the ramekins. Tip out the excess.
  9. Fill the ramekins to approximately 3/4 full.
  10. Pipe salted caramel into the centre.
  11. Bake in a preheated oven for 15 minutes.
To assemble and serve
  1. Decant the chocolate soufflés onto plates and dust with cocoa.
  2. Decorate with edible flowers.
  3. Serve with whipped cream or ice cream.

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