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16/09/2014

Fred MacAulay talks to James Ward about his book Adventures in Stationery: A Journey Through Your Pencil Case. Plus he finds out about dyspraxia from two people with the condition.

- It's foodie Tuesday so chef Jak O'Donnel teaches us how to make a dessert with a difficult reputation, it's chocolate souffle.
- Want to be baker Paula McGuire tries to make the Princess Torte following the technical challenge from last week's Great British Bake Off.
- Author James Ward tells us his Adventures in Stationary.
- After a mother and daughter who suffer from Dyspraxia made videos to help others with the condition, we find out what it is and what help is available for those who have it.

55 minutes

Last on

Tue 16 Sep 2014 11:05

Jak's Twice baked chocolate soufflé

110gr butter

130gr caster sugar

200ml milk

30gr cocoa powder

30gr cornflour

4 egg yolks

8 egg whites

200gr dark chocolate

25ml of our favourite

600ml double cream

1 strong espresso

½ vanilla extract

 

Pre heat to 180c

Grease soufflé ramekins with butter & dust in sugar

1.       Combine cornflour with water for a paste

2.       Put milk cocoa & 120gr sugar in a pot and warm gently & sugar dissolved, then add cornflour

3.       Return to the heat slowly bring to the boil simmer for 2 mins mix in your favourite liqueur

4.       Whisk egg yolks & then add to chocolate mix

5.       Whisk egg whites until soft peaks then add to chocolate mix

6.       Pour mix into ramekins clean around the rim & place into baking tray & ½ fill with hot water

7.       Bake for 15mins

8.       Boil cream, coffee vanilla & brandy reduce by ¼

9.       Carefully tip soufflé into a gratin oven dish

10.   Pour cream mix around the base & bake again for 8-10mins

11.   Serve 

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