Chocolate souffle with mango

The chocolate base for the traditional confectionery can also be made with BAM Chocolate Soufflé Mix. Instructions for making the chocolate soufflé can be found next to the product description on the website or on the product packaging.

If you don''t want to use the BAM mix, start by preparing the base. Preheat the oven to 190°C. Grease 4 ramekins (dedicated souffle dishes) with butter and sprinkle them with granulated sugar or cocoa powder. In a small saucepan over a low heat, melt the dark chocolate and butter, stirring frequently, until combined and smooth. Remove from the heat and allow the mixture to cool slightly.

In a separate bowl, combine the flour and milk and stir until the mixture is lump-free. Cook over a medium heat, stirring constantly, until the mixture thickens, about 2-3 minutes. Then remove the milk mixture from the heat and add the egg yolks and melted dark chocolate. Stir until smooth.

In a large bowl, whisk the egg whites and cream of tartar to form soft peaks. Gradually add the sugar and continue mixing until the mixture forms firm peaks. Then gently fold the egg white mixture into the chocolate mixture until all the white streaks disappear.

Add the diced mango to the chocolate mixture and stir gently. If you don''t have mango, you can use BAM mango topping and add it to the chocolate mixture or serve it at serving time. Divide the mixture evenly into the prepared ramekins, filling each one about 3/4 of the way full.

Bake for 12 to 15 minutes, until the chocolate soufflé has risen. It should form a firm layer on top and still be slightly runny in the middle. Serve immediately. If desired, sprinkle with additional diced mango and icing sugar.