This is perhaps the easiest way to get back to life after a hard day’s work. Whenever I need a quick fixer-upper, (of course, I mean chocolate 🙂 ) I throw all the ingredients of this recipe together: sure enough, it is always, always a great reminder that nothing can beat chocolate at its game. Not even a bad cook!
I borrowed this recipe from Nigella Lawson who is an excellent representative of a real woman – a woman who enjoys her food and makes no apologies for it and still manages to look gorgeous! I added the base as I love that texture of the biscuit base against the creamy chocolate souffle – it feels like those ice creams which come in a cone and has melted in your mouth. Okay, at least that’s what I tell myself. Why don’t you try it and let me know?
Ingredients for the souffle:
175 g (6 oz) semi-sweet chocolate chips
1 cup cream
175 ml milk
1/2 tsp vanilla essence
Ingredients for the base
175 g (6 oz) whole-wheat digestive biscuits
75 g (3 oz) melted butter
1) Make the base about 30 minutes before you make the souffle. Crush the biscuits in a closed plastic bag by bashing them with a rolling-pin. I find this step extremely relaxing!
2) Add melted butter to this mixture and mix it. Then add this mixture to a medium round cake tin.
3) Press the mixture with your hands so that it is completely set into the tin.
4) Place it in the fridge for about 30 minutes.
5) Back to your souffle, throw in all the souffle ingredients (chocolate, milk, cream, egg, vanilla) into a food processor/blender.
6) Once it is done, add it gently to the cake tin with the biscuit base. Place it in the fridge for 2-3 hours to be set. You can also speed up the process by placing it in the freezer.
7) If you would like to make it more pretty, you can add grated chocolate and place a few strawberries on top of the souffle when you are serving it or you can just dive in!