Name: Chocolate soufflé
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: French
Ingredients: 142ml pot single cream; 25g caster sugar; 100g dark chocolate (70% cocoa), broken into pieces; 25g butter; melted butter for the ramekins; 50g caster sugar plus 2 tbsp extra; 175g dark chocolate (70% cocoa), broken into pieces; 2 tbsp double cream; 4 egg yolks; 5 egg whites; 2tbsp icing sugar to serve

Chocolate soufflés in ramekins, dusted with icing sugar

For the hot chocolate sauce

142ml pot single cream
25g caster sugar
100g dark chocolate
(70% cocoa), broken into pieces
25g butter

For the soufflés

melted butter
for the ramekins
50g caster sugar
plus 2 tbsp extra
175g dark chocolate
(70% cocoa), broken into pieces
2 tbsp double cream
4 egg yolks
5 egg whites
2tbsp icing sugar
to serve

Method

step 1
Heat the 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.
step 2
Brush six 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.
step 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.
step 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 straightaway.