It’s World Chocolate Day every year on 7 July, an annual celebration of chocolate that started back in 2009. Some are of the opinion that July 7 celebrates the introduction of chocolate to Europe in 1550. We think any day with chocolate is worth a celebration!
To commemorate World Chocolate Day this year, SASKO teamed up with renowned recipe developer and SASKO Top Baker, Lameez Abrahams to inspire SA’s chocolate lovers with an indulgent chocolaty treat, a Salted Caramel Chocolate Souffle recipe, that can easily be whipped together to surprise and delight.
- 1/3 cup of water
- 3/4 cup of castor sugar
- 50 g butter
- 1/4 cup of cream
- 1 tsp. salt
- 1/2 cup of SASKO CAKE WHEAT FLOUR
- 150 g dark chocolate
- 150 g butter
- 3 eggs, separated
- 150 g icing sugar
- 50 g cocoa powder
- Cocoa powder for dusting
- Edible flowers
- Ice cream or cream
Preheat the oven to 180 °C.
- Place water and sugar in a small saucepan on medium heat.
- Cook until the colour changes to amber, about 5 mins.
- Gently add the butter and stir.
- Add the cream and a teaspoon of salt.
- Stir well until combined and allow to cool.
- Melt the chocolate over a bain marie.
- Once melted, add the butter and stir.
- Beat the egg whites until stiff peaks form.
- Whisk egg yolks into the chocolate mixture.
- Add the sifted dry ingredients to the mixture.
- Fold the egg whites in.
- Grease 6 ramekins with butter.
- Swirl castor sugar inside the ramekins. Tip out the excess.
- Fill the ramekins to approximately 3/4 full.
- Pipe salted caramel into the centre.
- Bake in a preheated oven for 15 minutes.
To assemble and serve
- Decant the chocolate soufflés onto plates and dust with cocoa.
- Decorate with edible flowers.
- Serve with whipped cream or ice cream.
Capetonian baker Lameez Abrahams creator of the platform Just Baked creates decadent, gorgeous baked goods. Do check her out on Instagram (@justtbaked). We hope you enjoy her Chocolate Souffle recipe.
(RELATED POSTS: see more of our recipes.)