- Serves: 6
- Cook Time: 15 minutes
- Prep Time: 25 minutes
- Effort: easy
- 3 tbsp cocoa powder, plus extra for dusting
- 100 g dark chocolate, at least 70 percent coca solids, broken into small pieces
- 115 g unsalted butter
- 3 eggs, separated
- 140 g caster sugar
- icing sugar, for dusting
- vanilla ice cream, to serve (optional)
Tips and Suggestions
To encourage the soufflés to rise, use a brush to butter the moulds, making straight strokes up the sides and over the rims.
1. Place six 125ml ovenproof moulds or cups in the refrigerator to cool and preheat the oven to 200C/gas 6.
2. Put the cocoa, chocolate and 90g of the butter in a heatproof bowl set over a saucepan of gently simmering water, making sure the bowl does not touch the water.
3. While the chocolate is melting, whisk the egg yolks and sugar together in a large bowl. Have a clean bowl and a whisk ready to whisk the egg whites.
4. Stir the melted chocolate into the yolk mixture and set aside in a warm place.
5. Remove the moulds from the refrigerator. Melt the remaining butter in a small pan over a low heat or in a bowl in the microwave. Use a pastry brush to butter the insides of the moulds, then dust with cocoa powder, tapping out any excess onto a sheet of baking paper.
6. Whisk the egg whites until stiff peaks form when the whisk is lifted from the bowl - you should be able to turn the bowl upside down without the egg whites falling out. Whisk a spoonful of the whites into the chocolate mixture and then very gently fold in the rest.
7. Spoon the chocolate mixture into a large piping bag (or a strong plastic sandwich bag with one corner snipped off). Carefully fill the moulds with the mixture. Level the tops with the back of a knife, taking care not to rub any butter from the rims.
8. Place the soufflés on a baking tray and bake until risen (about 10 minutes). Dust with icing sugar and serve immediately, with scoops of vanilla ice cream, if you like.
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