Chocolate Chili Souffle

A blogger challenge that I've been following and reading for awhile is the We should cocoa challenge hosted by Choclette at Chocolate Log Blog and Chelle at the Chocolate Teapot, both excellent blogs and well worth a read. The We should cocoa challenge is a challenge based around chocolate and a special ingredient, previous ingredients have included rose and apricot to name a couple. This months challenge was chili so for once I thought I'd enter.

Chocolate and chili are one of the greatest flavour combos dating back to the Aztecs and Mayans. I'd previously had a venture into chocolate/chili with a cake I made ages ago so obviously I couldn't do that again. I had been wanting to make souffle for a while now and this recipe is not quite a proper one, I'm working my way there. According to BBC Food these are more sturdy than normal souffles.

The recipe used is for a basic chocolate souffle which I have adapted to encompass this months special ingredient...

Chocolate Chili Souffle
Ingredients (makes 3)

100g Dark chocolate
75g butter plus a little for greasing
3 eggs
85g caster sugar
60g Plain flour
Half a red chili, finely chopped

Method
Heat the oven to 180C/160c (fan)
Butter 3 ramekins or cups like i did
Melt the chocolate with the butter in a bowl over a pan of simmering water
Beat the eggs with sugar until fluffy and light
Add the chili to the flour
Fold in the flour/chili and then the chocolate mixture
Divide between the ramekins, the mixture can be now put in the fridge for later if you like

Bake for 8-12 minutes until the souffle rises and a crust forms, the middle should be still slightly gooey

Serve with cream

Enjoy

Verdict
sooooo good, rich, dark, chocolaty with little kicks of chili, beautiful.