Warm and gooey and just plain scrummy, these warm chocolate souffles are easier to make than you might think - just spend a little bit of time greasing the ramekins properly and you'll do just fine!
- Butter and caster sugar to grease
- 50g dark chocolate
- 25g caster sugar, plus 1 tbsp.
- 2 large eggs
Heat oven to 180C. Put a baking tray in the oven to warm. Grease the ramekins, first greasing around the bottom, then use your cloth or fingers to work the butter in upward strokes towards the edge of the ramekin. The upward lines will help it rise. Sprinkle with sugar and swirl around the ramekin, then tap out any excess sugar.
Break chocolate into pieces and put into a bowl over a pan of simmering water. Melt. Leave to cool a little bit. Meanwhile, whisk the eggs with the caster sugar until pale, fluffy and voluminous. When the chocolate is cooled a little, gently fold the egg yolk mix into the chocolate.
Whisk the egg whites in a seperate bowl until soft peaks form. Gradually whisk in the egg whites, until stiff peaks form and the mix glossy. Stir one spoon of the mix into the chocolate, then carefully fold in the rest of the egg whites using a metal spoon. Divide between the two ramekins, then run a clean thumb around the edge of the dish.
Place onto the heated baking tray and cook for 8-10 minutes until cooked in the centre but with a wobble.