European 45 min

Chocolate Souffle

Name: Chocolate Souffle
Total time: 45 min
Yield: 2 servings
Cuisine: European
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

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Ingredientsfor 2

450

Cal

10g

Protein

35g

Carbs

30g

Fat

1142ml Single Cream
225g Caster Sugar
3100g Dark Chocolate
425g Butter
5drizzle Butter
650g Caster Sugar
7175g Dark Chocolate
82 tbs Double Cream
94 Egg Yolks
105 Egg White
112 tbs Double Cream
12to serve Icing Sugar

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Instructions

1
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.
2
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.
3
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.
4
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.