Chocolate Soufflé

• Single cream (sauce)142ml
• Caster sugar (sauce)25g
• Dark chocolate (sauce)100g
• Butter (sauce)25g
• Melted butter (coating)drizzle
• Caster sugar (coating/soufflé)50g total
• Dark chocolate (soufflé)175g
• Double cream (soufflé)2 tbsp+2 tbsp
• Egg yolks4
• Egg whites5
• Icing sugar (serving)to taste

Steps · tap to check off

1. 1Preheat oven to 425°F (220°C) with a baking tray on the top shelf.
2. 2Boil single cream and 25g sugar; remove from heat and stir in 100g chocolate and 25g butter until smooth. Keep warm.
3. 3Brush 6 ramekins with melted butter and coat with sugar, tapping out excess.
4. 4Melt 175g chocolate with 2 tbsp double cream over simmering water; cool slightly and stir in egg yolks.
5. 5Whisk egg whites to stiff peaks, adding remaining sugar 1 tbsp at a time while whisking.
6. 6Stir a spoonful of whites into chocolate, then gently fold in the remaining whites.
7. 7Fill ramekins, clean rims, and run a thumb around edges; lower oven to 400°F (200°C) and bake 8-10 minutes. 8:00
8. 8Dust with icing sugar, poke a hole in the top, and pour in the warm chocolate sauce to serve.