Chocolate Soufflé

Ingredients

• 172 mlCream
• 111 gSugar
• 275 gDark chocolate
• 40 gButter
• 4 pcsEgg yolk
• 5 pcsEgg white

Instructions

1. 1

   Preparation

   • Preheat the oven to 220°C (200°C fan) and place a deep baking tray on the top shelf.
   • Prepare six 150 ml ramekins.
2. 2

   Chocolate sauce (keep warm)

   • Heat 142 ml single cream with 25 g sugar until boiling.
   • Remove from heat and stir in 100 g dark chocolate and 25 g butter until smooth. Keep warm.
3. 3

   Prepare ramekins

   • Brush ramekins with melted butter and sprinkle with 2 tbsp caster sugar, tipping out excess.
4. 4

   Chocolate base

   • Melt 175 g dark chocolate with 2 tbsp double cream over a bain-marie, cool slightly and mix in 4 egg yolks.
5. 5

   Meringue

   • Whisk 5 egg whites until they hold shape. Add 50 g sugar, 1 tbsp at a time, until glossy and firm.
   • Fold one spoonful of meringue into the chocolate, then gently fold in the rest.
6. 6

   Baking

   • Fill the ramekins quickly, clean the rims and make a small thumb indent around the edge.
   • Turn oven down to 200°C (180°C fan) and bake for 8–10 minutes until risen with a slight wobble. Do not open the oven too early.
7. 7

   To serve

   • Dust with icing sugar, scoop a small hole in each top and pour in some of the hot chocolate sauce.
   • Replace the lids and serve immediately.