Wattleseed chocolate soufflés with madeira figs

This is my first experiment with native Australian spices - never having heard of wattleseeds before in my life, I was not only intrigued by the name, but got really hooked on the flavour. Wattleseeds are harvested from one of the very few varieties of non-toxic acacia trees. Most are from up to 6m-high Mulga trees with pea-like pods which contain these high-protein seeds. The cooked green seeds formed an important part of the Aborigines' diet, although the spice only uses the roasted and ground seeds, presented as a dark-brown, grainy powder with a distinctly smokey aroma, nutty and slighly bitter in taste, with a hind-note of coffee.
What could be better than pairing it with chocolate? I was worried that the flavour might drown in a very rich chocolate cake or mousse, so I opted for a light and airy chocolate soufflé. I like soufflés because no matter how much you have eaten, there's always room for a soufflé. It's just air, right? Well, with a bit if sugar and egg white, but nothing filling. Just enough to keep your sweet tooth happy at the end of the day.

Wattleseed chocolate soufflés with madeira figs
(serves 4)

1 tsp wattle seeds (roast & ground)
50 g dark chocolate (min. 70% cocoa solids - I used Valrhona)
3 medium eggs (separated)
1 pinch cream of tartar
60 g fine caster sugar
2 figs (cut in wedges)
1 heaped tsp sugar
100 ml madeira

You'll also need 4 small buttered ramekins (10 cm in diameter).

Preheat the oven to 220 C.
Melt the chocolate in a bain-marie. Toast the wattleseeds in a dry pan, making sure that they don't burn. Combine with the yolks. and 30 g of the sugar. Let the melted chocolate cool down slightly, then incorporate the yolk mixture. Beat the egg whites with the remaining 30 g sugar and tartar until very stiff.
Slowly fold into the chocolate mixture. Spoon the chocolate foam into the buttered ramekins and pop in the oven for 12-15 minutes, until risen and starting to brown on top.
In the meantime, heat the madeira and sugar in a pan, then add the figs. Cook until going soft (should not take longer than 5 minutes).
When the soufflés are done, arrange on a plate with the figs to the side, then spoon some of the madeira over figs and souffle, dust with icing sugar and serve immediately.

Comments

[ACM]

Wow.
Before I have even read the article, I am blown away. The title titillates and the picture is gorgeous. An inspiration to a young baker and blogger like me.

[spots]

Hi passionate cook, jus wanted to let you know i've been reading ur blog for a while and hv always been inspired by the amazing quality of food u manage to produce almost every day... keep on cooking yea? cheers!

[johanna]

oh, thanks so much for the compliment - you just made my day! it's when i get messages like yours that i really feel that i am not just doing this for myself, but that there are in fact people out there who enjoy reading this foodblog and find pleasure in my recipes. hurray!

[spots]

It's my pleasure!