44
hot chocolate souffles with raspberry sauce
ingredients
souffle
5g (1oz) butter at room temperature
115g (4oz) golden caster sugar, plus a
little extra for dusting
00g (10½oz) plain chocolate (at least
0% cocoa solids) broken into pieces
4 free range eggs, separated
4 free range egg whites
icing sugar for dusting
raspberry sauce
00g (oz) raspberries
85g (oz) icing sugar
85ml (fl oz) red wine
1 tbsp fresh lemon juice
serves 6
1. Preheat the oven to 0°C/45°F/gas
mark and heat a large baking sheet.
Butter six individual ramekins or
ovenproof teacups then sprinkle with
caster sugar inside, shaking off any
excess. Chill until required.
. Melt the chocolate in a heatproof bowl
over a pan of simmering water. Beat in
the four egg yolks, one at a time, until
the mix thickens.
. Whisk the egg whites until stiff, then
whisk in the caster sugar, one tablespoon
at a time. Fold a little of the egg white
mix into the chocolate mix to slacken
it. Then fold the chocolate mix into
the remaining egg whites until evenly
combined.
4. Divide the mix between the prepared
ramekins, then run your finger between
the inside edge of each ramekin and the
mixture to make a small groove—this
helps the souffle to rise evenly. Place the
ramekins on the preheated baking sheet
on the top shelf of the oven. Bake for
1-1 minutes until well risen and just
wobbly when lightly moved.
5. Meanwhile, make the raspberry sauce.
Puree the raspberries using your blender
then pass the puree through a sieve and
into a pan. Add the icing sugar, wine and
lemon juice stirring well to combine.
Bring to a simmer and cook for 4-5
minutes until slightly reduced.
method
