Chocolate Souffles with Orange
Over a year ago
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Ingredients
- for greasing Butter
- 100g Dark chocolate (minimum 70% cocoa solids)
- 25g Butter
- 4 Eggs, separated
- 100g Caster sugar
- 1-2 Large oranges
- 1 tbsp. Sugar
- 1 tsp. Cornflour
- 10 Cardamom pods or a pinch of ground cardamom
Accompaniment
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Description
Valentine's Day
Method
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1
Heat the oven to 220°C/200°C fan/Gas 7. Grease 4 x 200ml (7fl oz) ramekins or small oven-proof dishes. Break up the dark chocolate and place with the butter in a heat-proof glass bowl over a pan of simmering water until melted. Remove from the heat and set aside to cool slightly.
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2
In a clean, grease-free bowl, whisk the egg whites until they form stiff peaks. Gradually whisk in the sugar. Mix the yolks into the melted chocolate and add to egg whites, folding in gently. Then spoon the mixture into the ramekins. Bake for 14 minutes until they feel firm in the centre.
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3
Make the sauce by grating the orange rind into fine shreds. Squeeze 125ml (4fl oz) of orange juice. Place the rind, half the juice and sugar in a pan and boil for 2-3 minutes. Stir the cornflour into the remaining juice and bring to the boil. Crush the cardamom pods, removing the husks and add to the pan, or use ground cardamom.
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4
When ready, remove the ramekins from the oven and serve hot, cracking the top of each one and pouring over the sauce.
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