Recipes

Method

1. Preheat the oven to 200C/180C fan/gas 6. Place a baking tray on the top shelf. 
2. Brush 6 ramekins with melted butter (the ramekins need to hold at least 150ml), and sprinkle caster sugar into the ramekins so it sticks to the butter.
3. Over a pan of simmering water, melt the chocolate and cream in a heat proof bowl. When smooth, take off the heat and wait to cool, then mix in the egg yolks.
4. In a separate bowl, whisk the egg whites until they form stiff peaks. Add the sugar into the whites 1 tbsp at a time, whisking after each addition.
5. Mix a spoonful of the egg whites into the melted chocolate, and fold in the rest bit by bit until all the egg whites are incorporated.
6. Immediately fill the ramekins, and place onto a baking tray. Bake for 8-9 minutes, until the souffles are well risen with a wobble.
7. Dust with icing sugar, and serve immediately.