Thanks to Sorted Food for this beautiful chocolate soufflé recipe that is easy to make and even easier to eat.
- a knob of butter
- 1 tbsp of cocoa powder
- dark chocolate (90g)
- 1 tbsp of double cream
- 3 eggs, separated
- 2 tbsp of caster sugar
- a scoop of vanilla ice cream (I used fresh strawberry)
preheat an oven to 200°C.
grease two 250ml ramekins with the softened butter.
dust cocoa powder into the ramekins to stick to the butter.
melt the chocolate and double cream gently in a microwave.
whisk the egg whites until you have stiff peaks then add the sugar and whisk again.
add the egg yolks to the chocolate mix, once it has cooled down a little.
fold the whisked egg whites to the chocolate mix in two batches.
divide the mix between the 2 ramekins and run a finger round the rim of the ramekin to clean it and allow it to rise evenly.
bake for 10-15 minutes until risen and just set.
remove from the oven, dust with icing sugar and serve immediately with a scoop of vanilla ice cream on the side.