Hot chocolate soufflé

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A chocolate soufflé is all about height, lightness and timing. When it works, the spoon goes through a delicate crust into a cloud-like centre that tastes intensely of chocolate without feeling heavy.

Serves: 4 people

Preparation time: 90 min

Ingredients

• Unsalted butter, for the ramekins – 20 g
• Caster sugar, for coating – 50 g
• Dark chocolate – 175 g
• Double cream – 2 tbsp
• Egg yolks – 4
• Egg whites – 5
• Caster sugar – 50 g
• Icing sugar, to serve – 1 tbsp

Method

1. Heat the oven to 200°C. Butter the ramekins thoroughly and coat them with caster sugar so the soufflés can climb.
2. Melt the chocolate with the cream until smooth.
3. Take it off the heat and whisk in the egg yolks one by one.
4. Beat the egg whites to soft peaks, then add the sugar gradually and whisk until glossy and medium-firm.
5. Fold one spoonful of egg white into the chocolate mixture to lighten it, then fold in the rest carefully.
6. Fill the ramekins almost to the top and level the surface. Run your thumb around the inside edge for a cleaner rise.
7. Bake until the soufflés are risen and lightly set on top, but still soft in the centre.
8. Dust with icing sugar and serve immediately.