These are amazingly simple to make and fairly quick too. Light and delicious, a perfect end to a meal.
They do need to be eaten straight away or they start to sink a little. Don’t worry if they do, this can be disguised with cream and fruit, either way they will taste amazing!
This recipe will make 4 servings
You will need:
- knob of softened butter for greasing
- 1tbs cocoa powder to dust
- 100g dark chocolate
- 1tbs butter
- 4 egg yolk plus 15g of caster sugar
- 4 egg whites plus 50g caster sugar
- ¼ tsp cream of tartar
- Heat oven to 180 degrees. Use the knob of the butter to grease 4 mini ramekins (mine are 9cm in diameter). Then dust the ramekins with the cocoa, tapping out the excess.
- In a large bowl, over a bain-marie, melt the chocolate, once melted remove from the heat and stir in 1tbs of butter until smooth.
- Mix the 15g of caster sugar with the egg yolks, and then add this gradually to the chocolate until well blended and creamy. Set aside.
- In a clean bowl, whisk the egg whites until they are shiny and fluffy add the 50g of caster sugar and cream of tartar until stiff peaks form.
- Gently fold the egg-white mixture into the chocolate one spoonful at a time. Taking care not to knock all the air out of the egg white.
- Spoon into the ramekins.
- Bake until puffed and set, 20- 25 minutes they should be well risen.
- Do not open the oven door during the cooking or the soufflé will sink!!
- Serve immediately with cream or ice cream and a strawberry.