An impressive French chocolate soufflé — light, risen and molten in the middle, served warm with a pocket of hot chocolate sauce poured into the centre.
- 142ml Single Cream
- drizzle Butter
- 50g Caster Sugar
- 175g Dark Chocolate
- 4 Egg Yolks
- 5 Egg White
- 2 tbs Double Cream
- to serve Icing Sugar
Tags:
DinnerParty Desert Pudding ChocolateVideo
Preparation
- 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, then off the heat stir in the chocolate and butter until melted, and keep warm.
- Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, and tip out the 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 the oven down to 200C/fan 180C/gas 6, place the ramekins on the hot tray, and bake for 8–10 minutes until risen with a slight wobble — don't open the door too early or they may collapse.
- Dust with icing sugar, scoop a small hole from the top of each, pour in some hot chocolate sauce, replace the lids, and serve straight away.
