Little chocolate souffles
I was a little wary of trying these out on guests for the first time, having never made a souffle before.
Going by the fact they were really easy to make, rose perfectly in the oven (despite me opening the door at one point!) and tasted delicious, this must be a pretty foolproof souffle recipe. They also happen to be gluten-free. The original recipe suggests you use egg cups to bake them in - I didn't have any so used espresso cups instead (which avid blog readers may recognise from another favourite chocolate dessert).
Serves 6 (or 3 chocolate fiends).
Preheat the oven to gas mark 6/200⁰c. Put 20g butter in a bowl with 100g dark chocolate, broken in to squares. Melt in the microwave or over a pan of boiling water. Leave to cool a little then beat in 2 egg yolks.
In a clean bowl, whisk the 2 egg whites until they form stiff peaks. Add 35g caster sugar and whisk until you get thick, glossy peaks. Carefully fold the chocolate mix into the egg whites and divide the mixture between the egg cups, leaving 1cm of space at the top of each cup.
Bake for 8-10 minutes, until well risen and puffed up. Dust with a little icing sugar and cocoa powder and serve at once - before they sink!
Going by the fact they were really easy to make, rose perfectly in the oven (despite me opening the door at one point!) and tasted delicious, this must be a pretty foolproof souffle recipe. They also happen to be gluten-free. The original recipe suggests you use egg cups to bake them in - I didn't have any so used espresso cups instead (which avid blog readers may recognise from another favourite chocolate dessert).
Serves 6 (or 3 chocolate fiends).
Preheat the oven to gas mark 6/200⁰c. Put 20g butter in a bowl with 100g dark chocolate, broken in to squares. Melt in the microwave or over a pan of boiling water. Leave to cool a little then beat in 2 egg yolks.
In a clean bowl, whisk the 2 egg whites until they form stiff peaks. Add 35g caster sugar and whisk until you get thick, glossy peaks. Carefully fold the chocolate mix into the egg whites and divide the mixture between the egg cups, leaving 1cm of space at the top of each cup.
Bake for 8-10 minutes, until well risen and puffed up. Dust with a little icing sugar and cocoa powder and serve at once - before they sink!
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