Chocolate Souffle
A French chocolate souffle with a warm chocolate sauce, baked in buttered ramekins and finished with a dusting of icing sugar.
Pasos
- 1
Preheat the oven to 220C (fan 200C / gas 7) and place a baking tray on the top shelf.
- 2
For the sauce, heat the cream and sugar until boiling. Remove from heat, stir in the chocolate and butter until melted, then keep warm.
- 3
Brush 6 x 150ml ramekins with melted butter, sprinkle with 2 tablespoons caster sugar, then tip out any excess.
- 4
Melt the chocolate and cream in a bowl over a pan of simmering water, cool slightly, then mix in the egg yolks.
- 5
Whisk the egg whites until they hold their shape, then add the sugar, 1 tablespoon at a time, whisking back to the same consistency.
- 6
Fold a spoonful into the chocolate, then gently fold in the rest.
- 7
Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges.
- 8
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.
- 9
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.
