Chocolate Souffle

• Single Cream9½ tbsp
• Caster Sugar1 oz
• Dark Chocolate3½ oz
• Butter1 oz
• Butterdrizzle
• Caster Sugar1¾ oz
• Dark Chocolate6¼ oz
• Double Cream2 tbs
• Egg Yolks4
• Egg White5
• Double Cream2 tbs
• Icing Sugarto serve

Instructions

1. 1

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

2. 2

   For the sauce, heat the cream and sugar until boiling.

3. 3

   Remove from the heat, stir in the chocolate and butter until melted, then keep warm.

4. 4

   Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess.

5. 5

   Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks.

6. 6

   Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency.

7. 7

   Mix a spoonful into the chocolate, then gently fold in the rest.

8. 8

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

9. 9

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

10. 10

    Don’t open the oven door too early as this may make them collapse.

11. 11

    Once the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce.

12. 12

    Replace the lids and serve straight away.