Chocolate soufflé Recipe
- 85g/3oz dark chocolate, chopped
- 4 free-range eggs, separated
- 85g/3oz caster sugar
- butter, for greasing
- 100ml/3½fl oz water
- 40g/1½oz caster sugar
- 55g/2oz dark chocolate
- 40g/1½oz cocoa powder
- 1 tbsp cream
- icing sugar, to dust
- Preheat the oven to 220C/425F/Gas 7.
- Place a glass bowl over a pan of simmering water. Add the chopped chocolate and melt.
- Once the chocolate has melted, stir in the egg yolks.
- In a large clean bowl, whisk the egg whites to form soft peaks.
- Add the sugar and whisk again to make stiff, glossy peaks.
- Fold the egg whites into the chocolate mixture.
- Grease two chefs' rings with butter and place on a baking sheet. Divide the soufflé mixture between the rings and then bake in the oven for 8-10 minutes, until well risen.
- To make the sauce, heat the water, sugar, chocolate and cocoa powder in a pan, whisking constantly to make a glossy chocolate sauce.
- Remove the soufflés from the oven, place onto serving plates and pour the sauce around. Drizzle with a little cream, and dust with icing sugar to serve.
