Mark Soderstrom joins Discover chef Peter Milosevic at the SMEG kitchen showroom to tackle a tricky dessert. Despite what you may think though, cooking a Soufflé can be surprisingly simple. All you need is a few eggs,chocolate, flour and sugar!

CHOCOLATE SOUFFLE

100g dark chocolate
300ml either milk or cream
25g butter (unsalted)
4 large eggs separated
1tbsp cornflour
50g caster sugar
A little extra caster sugar for greasing ramekins
Icing sugar or cocoa for dusting

Method

Grease ramekins with butter and sugar.

Preheat oven 200 degrees C (without fan !)

Combine egg yolk, cornflour and caster sugar in bowl.

Heat butter and milk until nearly boiling.

Pour a little of milk and butter mixture into egg mixture and slowly incorporate with whisk.

Allow to cool.

Whisk room temperature egg whites until firm peaks are formed then combine both mixtures gently with a metal spoon

Pour ¾ fill ramekins.

Place in the oven and bake for 40 minutes.

Dust with cocoa or icing sugar and serve immediately.

May serve with dollop of premium thickened cream or Crème Fraiche.