• 1 tbsp butter, for ramekins
• White sugar (for dusting)
• 1 tsp unsweetened cocoa powder
• I tbsp cornflour
• 2 tbsp sugar
• 1 tbsp butter
• 2 tbsp plain flour
• 90ml milk
• 2 egg yolks
• 2 egg whites
• ¼ tsp vanilla extract
• 40ml of Scotch Whisky Chocolate
Preheat an oven to 200 degrees C (400 degrees F). Thoroughly grease the bottom and sides of two ramekins with the tablespoon of butter. Coat with sugar, tipping out any excess.
Combine the cocoa powder, cornflour and ½ tablespoon of sugar; set aside. Mix the butter and flour to form a paste. Lightly whisk one egg yolk in a heatproof bowl.
Heat the milk to the boiling point in a heavy saucepan; whisk in the flour-butter mixture until it melts.Gradually pour in the hot milk into the egg yolk in a steady stream, whisking constantly. Return the mixture to the saucepan and bring the custard to a simmer over low heat, stirring constantly with a
wooden spoon or spatula.
Cook and stir the custard until it thickens, about 1 minute. Remove from the heat, stirring occasionally to keep it smooth. Combine the remaining egg yolk with the vanilla extract, the Scotch Whisky Chocolate and the sugar-cocoa-cornflour mixture. Whisk in the warm custard, cover and set aside.
About 35 minutes before serving, whip the egg whites until they are thick and foamy and have quadrupled in volume. Gradually mix in 1 and ½ tablespoons of the sugar, whipping until the egg whites are stiff but not dry. Fold in 1/3 of the meringue into the custard to lighten it, using a whisk or rubber spatula. Fold in the remaining meringue.
Immediately transfer the soufflé batter into the prepared ramekins, making a smooth mound slightly above the rim of each ramekin. Bake at once in the preheated oven for 20 to 25 minute, or until the souffles have risen and the edges are set. Serve hot, with raspberry sauce and fresh raspberries to
garnish if so desired.