Dark Chocolate Soufflé

Serves 4 | Under 30 minutes | Gluten Free | Nut Free  

Ingredients 

Ramekins 

20g unsalted butter  

1 tbsp caster sugar 

Soufflés 

80g unsalted butter, cubed 

175g dark chocolate, roughly chopped  

4 eggs 

1 teaspoon vanilla extract  

1.5 tsp cream of tartar  

50g caster sugar 

1 tbsp cocoa powder, sifted  

1/2 tsp salt  

Dark Chocolate Sauce 

70 dark chocolate 

60ml pouring cream  

Method 

Step 1: Preheat oven to 190°C. Grease each ramekin with butter and sprinkle with sugar to coat, then tip out any excess. Refrigerate until needed. Place butter and chocolate in a small saucepan over low heat and stir until melted. Set aside to cool; about 5-10  minutes. 

Step 2: Separate the eggs and add the yolks and vanilla extract to the chocolate mixture. Whisk to combine, then set aside. Place the egg whites and cream of tartar in the bowl of an electric mixer and whisk on high speed until soft peaks  form. Gradually add sugar,1 tablespoon at a time, until dissolved. Gently fold half the egg whites into the chocolate mixture, then sift in the cocoa powder and salt. Fold in the remaining egg whites until just combined.  

Step 3: Spoon soufflé mixture into each ramekin and gently smooth the tops. Refrigerate for 10 minutes. Transfer soufflés to the oven and bake for 12-14 minutes, or until risen.  

Step 4: For the chocolate sauce, place chocolate and cream in a small saucepan over low heat. Cook, stirring regularly, for 4-5 minutes, or until smooth. To serve, dust each soufflé with extra cocoa, pour over the sauce and a scoop of ice cream.