Name: Chocolate Souffle
Yield: 8 servings
Cuisine: French
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

Dessert

8 servings

352 cal/serving

Instructions

Step 1

Preheat the oven to 425°F and place a baking tray on the top shelf.

Step 2

Make the chocolate sauce: heat the cream and sugar to boiling, remove from the heat and stir in the dark chocolate and butter until melted, then keep warm

Single CreamCaster SugarDark ChocolateButter

Step 3

Brush six 150ml ramekins with melted butter and sprinkle with 2 tbsp caster sugar, tipping out any excess

ButterCaster Sugar

Step 4

Melt the dark chocolate with the double cream over a pan of simmering water, cool slightly, then stir in the egg yolks

Dark ChocolateDouble CreamEgg Yolks

Step 5

Whisk the egg whites until they hold their shape, then add the caster sugar 1 tbsp at a time until glossy

Egg WhiteCaster Sugar

Step 6

Temper the chocolate mixture with a spoonful of the meringue, then gently fold in the remaining meringue

Step 7

Fill the prepared ramekins quickly, wipe the rims clean and run your thumb around the edges

Step 8

Reduce the oven to 400°F, place the ramekins on the hot baking tray and bake for 8–10 minutes until risen with a slight wobble.

Step 9

Dust the soufflés with icing sugar, scoop a small hole in each top and pour in some hot chocolate sauce, replace lids and serve immediately

Icing Sugar