Updated: Mar 31
This great recipe comes via Ruth Hinks and you can watch the video on You Tube.
Makes: 6 ramekins
225g 70% dark chocolate
50g Unsalted butter
6 Medium egg whites
130g Caster sugar
3 Medium egg yolks
Butter for lining the ramekin
Caster sugar for lining the ramekin
Pre-heat your oven to 200°C.
To prevent your soufflé from sticking, brush the sides of your ramekins with soft (not melted) butter. Then coat each ramekin with caster sugar and tip out the excess.
Place the chocolate and butter together in a plastic container and melt in the microwave. To avoid burning, stir every 30 seconds until it has almost melted and every 10 seconds thereafter. Do not let the chocolate-butter mixture go above 40°
Take a clean ceramic or metal bowl and whisk your egg whites. Once the egg whites start coming up, slowly add the caster sugar and beat until firm (soft peak). If you over beat (stiff peak) you will remove a lot of the air needed to give the soufflé its structure.
Add your egg yolks to your chocolate-butter mixture and fold in until smooth.
Using a metal spoon fold the semi-firm egg whites into your mixture and place into the lined ramekins.
Place filled ramekins onto a tray and bake (200°C) for about 12-14 minutes.
Once baked, dust the soufflé with icing sugar and serve with ice cream.
Tasty hints: If you’re feeling guilty about chocolate pleasures, you can always put some fruit (banana, pear, raspberry etc) into the ramekin before adding your soufflé mix. For a little crunch, try adding a few chopped roasted nuts.