Dark Chocolate Soufflé
Ingredients
Serves 6
125g Granulated sugar
90g Butter, diced
180g Dark Chocolate, finely chopped
4 Eggs, separated
1 Teaspoon Vanilla extract
2ml Cream of Tartar
60g Caster sugar
Cocoa powder for dusting
Vanilla custard for serving
Method
Grease 6 ovenproof cups with a volume of 250ml each with non-stick cooking spray.
Spoon sugar into the cups and shake until the insides are completely coated with sugar. Discard the excess sugar.
Place butter and chocolate in a heatproof bowl over a pot with about 3cm of simmering water. Make sure the bowl doesn't touch the water.
Stir until the chocolate and butter have melted.
Add egg yolks and mix well with a balloon whisk. Let it cool to room temperature.
Preheat the oven to 180°C (356°F).
Place egg whites, vanilla extract, and cream of tartar in a medium mixing bowl and whisk until stiff peaks form.
Gradually add caster sugar while continuing to whisk until it's glossy and stiff.
Gently fold the egg white mixture into the chocolate mixture.
Divide the mixture between the cups - it should be filled to about 2 cm from the rim.
Place the cups on a baking sheet in the preheated oven and bake for 30 minutes, until puffed up and are cooked through.
Dust with cocoa powder and serve warm with vanilla custard.
Enjoy your Dark Chocolate Soufflé
