Being honest, when I started making these I had no idea how delicious they would turn out to be.
Chocolate soufflés. Really easy, take around 25 minutes from start to finish and mind-blowingly delicious.
The recipe is below. I really recommend you make these, and serve them with some fresh red berries and a dollop of cream. Mmmm.
- 20g unsalted butter, plus extra to grease
- 40g caster sugar
- 100g good-quality dark chocolate
- 2 eggs
- Preheat the oven to 200C, or 180C fan
- Tear a little paper from the wrapping of the butter, scoop up a little butter and vigorously grease the inside of the two ramekins. Add 5g of sugar to each ramekin, shake to coat the sides and put in the fridge
- Melt the dark chocolate and stir in the 20g of butter. Set aside
- Separate the eggs. Whisk the egg whites until they're stiff. Sprinkle over 15g of sugar and whisk until glossy, before adding the remaining 15g of sugar
- Break up the egg yolks with a fork, then add to the melted chocolate
- Mix a third of the egg white into the chocolate mix to loosen it, before folding in the whisked egg whites to the chocolate. Be gentle — don't lose the volume of the egg whites
- Put half of the mix in each ramekin. Bake for seven to eight minutes and serve immediately
- If the chocolate looks like it has split when you add the egg yolks to it, don't worry. Keep stirring and eventually when the chocolate has cooled the two will come together to make a delicious, glossy mix