Chocolate orange soufflé recipe
Soufflés have a reputation for being tricky but it needn't be so with this easy to follow and delicious recipe.
See method- Serves 8
- 10mins to prepare and 30mins to cook
- 298 calories / serving
Ingredients
- 3tbsp caster sugar
- 3 medium eggs
- 50g (2oz) caster sugar
- 15g plain flour
- 15g (1/2oz) cornflour
- 150g classic 74% dark chocolate
- 75g unsalted butter, plus extra for melting
- 250ml (8fl oz) semi-skimmed milk
- 1 orange, zested
- cocoa powder, for dusting
Each serving contains
- Energy
- 1240kJ 298.0kcal
- Fat
- 20g
- Saturates
- 11g
- Salt
- 0.2g
- Sugars
- 19g
of the Reference intake
Carbohydrate 24.3gProtein 5.8gFibre 2.6g
Method
- Preheat the oven to gas 5, 190°C, 170°C fan. Warm a baking sheet in the oven.
- Brush 8 x 100ml (31⁄2fl oz) ramekins with melted butter and sprinkle over 2-3tbsp caster sugar in an even layer.
- Separate 3 eggs. Whisk the yolks with 50g (2oz) caster sugar until pale and thick. Sift in 15g (1⁄2oz) plain flour and 15g (1⁄2oz) cornflour; combine.
- Put 150g (5oz) dark chocolate, broken into pieces, in a bowl over simmering water. Once it has melted, stir in 75g (3oz) unsalted butter. Set aside.
- Bring 250ml (8fl oz) semi-skimmed milk to the boil in a pan. Remove from the heat and gradually whisk into the egg mixture. Return to the pan and cook over a medium heat, stirring, until smooth. Remove from heat and stir in the chocolate mixture. Add the zest of 1 orange. Leave to cool slightly.
- Whisk the egg whites until they form soft peaks. Gently fold a spoonful into the chocolate mixture. Repeat until all the egg white is folded in.
- Divide the mixture between the ramekins and level the top. Run a finger around the inside rim of the ramekins. Bake for 11-12 minutes on the hot baking tray. Dust with cocoa powder and serve immediately.
- Sprinkling ramekins with breadcrumbs or sugar helps the mixture rise; infusing the milk gives extra flavour; and folding in egg whites gently helps create light, fluffy soufflés
- See more French recipes
