Black forest soufflés

January 22, 2022

Make use of the fresh cherries in season and whip up this decadent and sweet dessert that is bound to impress.

INGREDIENTS

POACHED CHERRIES
  • 1⁄2  cup castor sugar
  • 1⁄2  cup water
  • 5 cm strip orange rind
  • 350 grams fresh cherries, pitted 2 tbsp kirsch or cherry brandy
SOUFFLÉS
  • 60 grams butter, melted 2 tbsp castor sugar
  • 300 grams dark chocolate
  • 6 eggs, at room temperature, separated
  • 3 egg whites, at room temperature 75 grams castor sugar, extra
  • 2 tsp icing sugar
TO SERVE
  • 1 tbsp icing sugar
  • 250 ml double thick cream

METHOD

POACHED CHERRIES

STIR together sugar, water and orange rind in a pot over high heat, without boiling, until the sugar dissolves.

ADD in the cherries, to the boil and simmer for about 4 minutes until syrup thickens slightly and cherries are soft when pressed

REMOVE from the heat and stir through the liqueur,

SOUFFLÉS Preheat oven to 200°C. Grease four 1 1⁄4 cup-sized ovenproof souffé dishes with butter. Sprinkle over castor sugar, shaking out any excess.

MELT chocolate and set aside to cool for 5 minutes. Whisk in egg yolks.

WHIP all 9 egg whites and excess sugar in a large mixing bowl with an electric beater until soft peaks form. Fold in the chocolate mixture, in two batches, being careful not to knock out too much air. DIVIDE mixture between the prepared dishes and smooth out the tops. Place dishes on an oven tray and bake soufflés for about 15 minutes until well-risen and a delicate crust has formed.

DUST soufflés with sifted icing sugar. Top with some cream, poached cherries and cherry syrup; serve immediately.

HANDS-ON TIME 30 min | TOTAL TIME 55 min | SERVES 4

ALSO SEE WATERMELON & BERRY FRAPPÉ RECIPE 

Watermelon & berry frappé

 

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