30g butter, softened
2 Tbs caster sugar
3 Tbs plain flour
1/2 cup milk
1 tsp vanilla extract
50g dark chocolate, grated
2 tsp cornflour
Fresh seasonal berries
Cream to serve
1 Firstly prepare the souffle mould by brushing with melted butter then add a tablespoon of caster sugar and shake the sugar around the inside so it is completely covered. Tip out any excess.
2 Preheat the oven to 210C. Cream the butter and sugar together until pale. Gently stir in the flour.
3 Warm the milk, vanilla and chocolate and stir to melt the chocolate. Whisk into the first mixture then return to a clean saucepan and simmer until it thickens.
4 Separate the eggs and beat the yolks in one at a time. Beat the whites until stiff and add in the cornflour. Stir a quarter into the souffle mixture then gently fold in the remainder.
5 Pour into the prepared mould to three-quarters full and bake for 20 minutes then generously cover with icing sugar and return to the oven for a further 5 minutes. Serve immediately with berries and softly whipped cream.