Vegetarian
6
France
Chocolate Souffle
Allergens: Eggs, Milk
The risen chocolate soufflé, airy, molten-centred and gone in minutes.
Ingredients
- Sugar 50 g
- Butter
- Cream 2 tbsp
- Eggs 5
- Dark chocolate 175 g
- Icing sugar
Method
- Heat oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf.
- For the sauce, heat the cream and sugar until boiling.
- Remove from the heat, stir in the chocolate and butter until melted, then keep warm.
- Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess.
- Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks.
- Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency.
- Mix a spoonful into the chocolate, then gently fold in the rest.
- Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges.
- 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.
- Don’t open the oven door too early as this may make them collapse.
- 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.
- Replace the lids and serve straight away.