Rich Chocolate Souffle
Author: Relish Publications - The Jolly Fisherman
Ingredients
- 100g dark chocolate
- 60g cocoa powder
- 150ml cold water
- 8 egg whites
- 60g caster sugar
- To coat ramekins:
- 1 tsp unsalted butter
- 1 tbsp caster sugar
- 1 tbsp cocoa powder
- To serve:
- icing sugar, vanilla ice cream, raspberries
- 4 ramekins
Method
- To prepare the ramekins melt the butter and brush inside ramekins in an upward motion. Mix the sugar and cocoa powder together and sprinkle into each ramekin until coated, shaking off excess.
- For the chocolate soufflé Preheat the oven to 190C/Gas 5. Melt the chocolate in a bowl over a saucepan of simmering water. Mix the cocoa powder, cold water and caster sugar, bring to the boil, then transfer into the melted chocolate. Keep this warm. Whisk egg whites to soft peaks, then add a quarter of the egg whites to the chocolate mixture and blend in. Fold in remaining egg whites with a metal spoon, taking care not to knock the air out. Fill each prepared ramekin to the rim, using a palate knife to level off. Bake soufflés for 10-15 mins. Don’t open oven door.
- To serve dust serving plates with icing sugar. Decorate with fresh raspberries and serve with a scoop of vanilla ice cream.
