This week on Farmer's Kitchen Cooking Class with Spinneys, Chef Hind Al Mulla of Home Bakery makes Chocolate soufflé!

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INGREDIENTS

• 150g caster sugar
• 12 eggs
• 150g Lindt dark 70% chocolate
• 150g Lindt milk chocolate
• 20g corn starch
• 300g milk
• 3 tbsp Butter

 To decorate:

• 100g of raw natural hazelnuts
• 100g Icing sugar

METHOD

• Place the chocolate in a round bottom bowl and on a bain marie (place the bowl on a pot that has simmering water) and let the chocolate melt gently.
• Roughly chop the hazelnuts or place in a food processor just to get small nibs.
• Place the hazelnut nibs on a baking tray with baking paper and roast for 5-7 min at 190c until golden brown.
• Prep the soufflé ramekins, brush them with room temp butter in an upwards motion and dust with caster sugar, knock off any excess.
• In another pot place the milk and corn starch and get to a gentle boil (it should thicken).
• Pour the hot milk mixture over the chocolate and whisk until combined.
• Temper the egg yolks and mix in the chocolate mixture.
• Whisk your egg whites and slowly add the caster sugar until stiff peaks.
• Take about a quarter of the egg whites and whisk in the chocolate.
• Change to a spatula and fold in the egg whites gently.
• Place mixture into a piping bag and pipe into the ramekins.
• Level out the top with a spatula.
• Bake at a 190c preheated oven for 8 min.
• Dust with icing sugar, decorate with toasted hazelnuts, and serve with a scoop of vanilla ice cream.