This recipe serves two.
Ingredients
- 100 g dark chocolate
- 25 g caster sugar
- 2 egg whites
- 1 egg yolk
- Thick cream
Cooking instructions
Break 60 grams of the chocolate into small pieces and place in a microwaveable bowl with four tablespoons of cream. Microwave on low heat, stirring regularly until melted (one or two minutes). Mix with the egg yolk. Whisk the egg whites until thick. Add the sugar slowly while still whisking until the whites start forming stiff peaks. Gently fold in the chocolate mixture (but don’t stir too much as the egg whites will be less fl uffy). Grease two ramekins (small dishes) with butter and add the mixture. Cook in a preheated oven at 150 °C for 30 minutes or until a knife comes out clean. Immediately before taking them out the oven, melt the remaining chocolate and two tablespoons of cream. Stir until well mixed. Remove the soufflés from the oven and make a small hole in the centre of each one with a teaspoon and pour in the melted chocolate.
Recipe tip
For a slight hint of spice in your chocolate soufflé, use dark chilli chocolate instead of plain dark chocolate.
