- 55g/2oz butter, plus extra for greasing
- 55g/2oz plain flour
- 3 free-range egg whites
- 55g/2oz dark chocolate
- icing sugar, for dusting
- 25g/1oz dark chocolate, melted, to serve
- Preheat the oven to 180C/350F/Gas 4. Grease the insides of two ramekin dishes.
- For the soufflé, melt the butter in a small pan and stir in the flour to make a roux.
- Place the chocolate into a bowl set over a pan of simmering water (make sure the bottom of the bowl doesn't touch the water surface) and leave to melt, about 4-5 minutes, stirring occasionally. Remove from the heat and allow to cool slightly.
- Whip the egg whites in a bowl until soft peaks form when the whisk is removed. Gently fold the chocolate into the egg whites, followed by the roux.
- Spoon the soufflé mixture into the buttered ramekins and place onto a baking sheet. Bake in the oven for 6-8 minutes, or until well-risen.
- Dust the soufflé with icing sugar and drizzle over the melted chocolate. Serve immediately.