Chocolate Souffle

• 1 cup whipped cream
4 tbsp amaretto
• 8 tbsp crushed amaretti cookies
• 3-3 ½ cups of chopped chocolate (Cadbury) chocolate can be
a great option)
5 egg yolks
• 1 tsp vanilla & almond syrup
• 5 egg whites
• 4 tbsp sugar
• Powdered sugar as per taste
Preparation Method: 

Position the baking bowl in the oven and preheat to 200C. 

Butter 6-8 ¾ cup soufflé dishes, dust with powdered sugar. Place on baking sheet.

Whip ½ cup cream.& 2 tbsp amaretto in medium bowl till it peaks up. Refrigerate it.

Take the other ½ cup cream and chopped chocolate in a bowl and keep it over a pan partly filled with hot water. Stir till it melts completely.

Remove it from the pan once it melts. Whip the egg yolks one at a time. Please ensure they blend well together with every addition.

Whip the remaining amaretto with the syrups. Beat the white of the eggs till it appears fluffy.

Gradually add sugar to it. Keep beating it until it becomes stiff but note that it shouldn’t become dry.

Fold whites into chocolate mixture in 2 additions.

Fill ½ of the soufflé dish with the batter. Sprinkle the amaretti cookies.

Bake it until it puffs up. Ready to serve.

Optional: After baking, you can top it with whipped cream and also with melted chocolate

Chef's Name: 
Rehana Khambaty