Chocolate souffle with quick cherry ripple ice-cream

A dessert built on air with rich dark chocolate balanced by vanilla and tangy cherry ripple.

• serves

  4

• prep

  30 minutes

• cook

  20 minutes

• difficulty

  Mid

Ingredients

• 20 g unsalted butter, softened
• 160 g dark chocolate (70 % cocoa solids)
• 700 ml milk
• 60 g unsweetened cocoa powder
• 120 g plain flour
• 240 g sugar
• 300 g egg whites (from about 10 eggs)

Vanilla and cherry-ripple ice-cream

• 100 g cherry puree (see Note)
• 500 ml vanilla ice-cream

Instructions

1. For the ice cream, place the cherry puree in a small saucepan over medium heat and simmer until reduced by three - quarters. Pour into a small bowl and refrigerate until cold.
2. When the puree is cold, remove the ice cream from the freezer and stand at room temperature until slightly softened. Transfer the softened ice - cream to a large bowl (reserving the container) and gently stir through the chilled cherry puree just until ripples appear. Return the ice-cream to the container and freeze for 4 hours or until firm.
3. Brush four 125 ml (½ cup) capacity copper or ceramic moulds with the softened butter. Finely grate 100 g of the chocolate and swirl around the moulds until the insides are completely covered. Refrigerate until ready to fill.
4. Place 500 ml (2 cups) of the milk in a small saucepan and bring to the boil.
5. Meanwhile, place the cocoa, flour, half the sugar and the remaining cold milk in a bowl and whisk to make a smooth paste. Once the milk has boiled, gradually whisk it into the chocolate mixture until well combined, then return to the pan. Stir over medium heat for about 7 minutes or until thickened enough to coat the back of a spoon, then remove from the heat. Break the remaining chocolate into small pieces, add to chocolate mixture and whisk to combine well.
6. Place 250 g of the chocolate mixture in a large bowl, cover closely with plastic wrap and set aside to cool. The remaining chocolate mixture can be stored in the freezer for up to 4 weeks.
7. Preheat the oven to 180°C.
8. Place the egg whites in a large spotlessly clean bowl and whisk until they begin to foam. Gradually whisk in the remaining 120 g sugar and continue whisking until firm peaks form. Gently fold into the chocolate mixture in 2 batches. Pour the mixture into a piping bag fitted with the widest nozzle, then fill each of the moulds. Use a palette knife to smooth the tops.
9. Place the filled moulds on a baking tray and cook for 10 minutes or until risen by 2 cm. Serve immediately with the cherry ripple ice-cream plunged into the chocolate soufflé.

Note

Cherry puree is available from specialist retailers. You could also make cherry ripple ice-cream by using cherry jam.

Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.