Chocolate Soufflé

Steps

1. 1
   Step 1:

   Heat the oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf.

2. 2
   Step 2:

   For the sauce, heat the single cream and 25g caster sugar until boiling.

3. 3
   Step 3:

   Remove the sauce from the heat, then stir in 100g dark chocolate and 25g butter until melted. Keep warm.

4. 4
   Step 4:

   Brush 6 x 150ml ramekins with melted butter, sprinkle with the caster sugar, then tip out any excess.

5. 5
   Step 5:

   Melt 175g dark chocolate and 2 tbsp double cream in a bowl over a pan of simmering water, then cool.

6. 6
   Step 6:

   Mix the egg yolks into the cooled chocolate mixture.

7. 7
   Step 7:

   Whisk the egg whites until they hold their shape.

8. 8
   Step 8:

   Add the remaining caster sugar 1 tbsp at a time, whisking back to the same consistency after each addition.

9. 9
   Step 9:

   Mix a spoonful of the whisked egg white into the chocolate mixture.

10. 10
    Step 10:

    Gently fold in the rest of the egg white mixture.

11. 11
    Step 11:

    Working quickly, fill the ramekins, wipe the rims clean, and run your thumb around the edges.

12. 12
    Step 12:

    Turn the oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, and bake for 8–10 minutes until risen with a slight wobble.

    8–10 min
13. 13
    Step 13:

    Do not open the oven door too early, as this may make the soufflés collapse.

14. 14
    Step 14:

    Dust the ready soufflés with icing sugar, scoop a small hole from their tops, and pour in some of the hot chocolate sauce.

15. 15
    Step 15:

    Replace the lids and serve straight away.