Chocolate Souffle

Dessert · France classic.

Ingredients

• 142ml Single Cream
• 25g Caster Sugar
• 100g Dark Chocolate
• 25g Butter
• drizzle Butter
• 50g Caster Sugar
• 175g Dark Chocolate
• 2 tbs Double Cream
• 4 Egg Yolks
• 5 Egg White
• 2 tbs Double Cream
• to serve Icing Sugar

Method

1. Heat the pan — Heat oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf.
2. Bring to a boil — For the sauce, heat the cream and sugar until boiling.
3. Stir — Remove from the heat, stir in the chocolate and butter until melted, then keep warm.
4. Continue cooking — Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess.
5. Simmer — Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks.
6. Add ingredients — Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency.
7. Mix together — Mix a spoonful into the chocolate, then gently fold in the rest.
8. Continue cooking — Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges.
9. Bake — Turn oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, then bake for 8-10 mins until risen with a slight wobble.
10. Continue cooking — Don’t open the oven door too early as this may make them collapse.
11. Continue cooking — Once the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce.
12. Serve — Replace the lids and serve straight away.

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