Preparation time: 60 minutes (plus four hours setting time)
Cooking time: 20 minutes
Melted butter or coconut oil, for greasing
Finely desiccated coconut, plus extra
4 eggs at room temperature, separated, plus the white from one more egg
1 tbsp plain flour
2/3 cup milk
2 tbsp caster sugar
2 tbsp coconut syrup
2 tbsp coconut oil
1 x 320 g can coconut sweetened condensed milk
100 ml cream
20 g unsalted butter
100 g dark chocolate
For coconut jam, place all ingredients in a medium saucepan and cook over a medium heat, stirring for 10 to 12 minutes or until golden.
Set to one side to cool.
For the soufflé, separate the eggs, placing five whites into the bowl of an electric mixer and placing four yolks into a medium bowl.
Add the plain flour to the yolks along with half the coconut jam and whisk until smooth.
Pour milk into a small saucepan and bring to a simmer over a medium heat.
Pour over egg yolks, whisking continuously.
Pour back into the saucepan and cook over a medium to low heat, until mixture has thickened and coats the back of a spoon.
Leave to cool completely, mixing occasionally so it does not form a skin.
Meanwhile prepare four, one-cup capacity soufflé ramekins by brushing with butter or coconut oil, using the brush in an upwards motion to create columns for the soufflé to rise on.
Dust with desiccated coconut and tip out any excess.
Beat the five egg whites in the bowl of an electric mixer to soft peaks.
Gradually beat in sugar until it has dissolved.
Fold half of the whipped egg whites into the yolk mixture until combined.
Then gently fold the remaining egg white into the egg mixture, ensuring to incorporate as much air as possible.
Evenly divide the mixture between the prepared ramekins, smooth the top and run your finger around the edges to remove any excess mixture.
Bake in a pre-heated oven at 190 degrees Celsius for 15 to 18 minutes or until puffed.
For the chocolate sauce, place the cream and butter in a small saucepan and bring to a simmer over a medium heat.
Finely chop chocolate and place in a bowl.
Pour hot cream over the chocolate and leave to sit for one to two minutes, then stir until smooth.
Pour into a serving jug.
Serve the soufflé straight out of the oven, dusting the tops with desiccated coconut if desired and with a little pot of warm liquid chocolate on the side.
Tell your guests to make a little divot in the top of the soufflé and to pour the chocolate sauce into the centre of the divot to enjoy.
Source: Australian Eggs