This is for Chocoholics
1 pt milk brought to the boil (move from heat) add about 1.5 oz of butter stir until butter melted
ADD 5 oz bread crumbs - leave to cool.
Separate 2 eggs and put the yolks into the bread mixture plus 1 whole egg, mix well. (Not to hot or eggs scramble and not to cold otherwise eggs won't mix in)
Grease 2pt souffle dish - put in bread mix - cook at 150 (fan oven) for approx 1hr or until firmish to touch in the centre.
Leave to cool.
Beat 2-3oz butter with 8oz icing sugar and 1tablespoon of Cocoa (or you can melt dark chocolate instead of Cocoa) it needs to be a firm icing.
Spread the butter icing over the cooked 'cake base' you will learn just how much or how little you need if a bit stiff/set then I sort of cut it into slices and lay over the cake.
Whisk the 2 egg whites until stiff add 4oz of caster sugar a little at a time, pile on top of the Chocolate making sure to seal to the edges of the souffle dish. Dust the top with caster sugar.
Cook for a further hour at 140 until golden.
When you spoon into dishes the chocolate makes a rich sauce between the meringue and the soft 'cake' base. This is very rich and full of cholesterol....
I dare you to eat two portions...