By Seren Charrington Hollins
I can think of nothing better than a nice rich, chocolate soufflé and with my recipe you can prepare it an hour in advance, which makes it far easier to serve up at dinner parties and indeed when you are needing to feed hungry children, who are too young to understand that some recipes take time.
Recipe for 6 soufflés
ingredients
175g good quality dark chocolate
150g unsalted butter
4 free range eggs, separated
1/4 tsp cream of tartar
45g caster sugar
1 tbsp orange liqueur
cocoa powder for dusting
Sauce ingredients
90 ml double cream
1 tbsp orange liqueur
Zest of a small orange
75g dark chocolate
method
preheat the oven to 220oC, 425oF, Gas Mark 7
- generously butter six 150 ml ovenproof pots. You can use ovenproof mugs, cups or the traditional ramekin.
- dust the greased pots with cocoa powder, and tap out any excess.
- melt the chocolate and butter in a bowl over a simmering pan of water; stir until smooth
- remove the melted chocolate from the heat and cool slightly
- now beat the egg yolks and liqueur
- set aside and stir occasionally
- in a clean, grease free bowl, whisk the egg whites. Add the cream of tartar and whisk to soft peaks.
- Gradually sprinkle the sugar over the egg whites , whisking until stiff and glossy
- Stir a third of the egg whites into the cooled chocolate mixture, then pour the incorporated chocolate mixture over the egg whites and fold in carefully.
- Spoon into the prepared dishes
- bake for 10-12 minutes, until well risen
- Whilst the soufflé’s bake , place the cream, orange zest and chocolate in a bowl over a pan of simmering water. Remove from the heat stir in the liqueur and pour into a jug ready for pouring over the soufflé’s when ready.
- Enjoy the chocolate orange soufflé’s straight out of the oven when they are well risen.
This is definitely an any time of year recipe, rain, shine or even snow, this is the ultimate comfort food and with this decadent delight in your hand everything seems brighter,
