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Categories:Viewed: 73 - Published at: 6 years ago
Ingredients
- 50 g (1.8oz) Unsalted butter
- 135 g (4.8oz) Caster sugar
- 210 g (7.4oz) Dark or couverture chocolate (70% cocoa solids), broken into pieces
- 2 tsp Ground ginger
- 1 tsp Ground cinnamon
- 2 tsp Dark rum
- 0.25 tsp Vanilla extract
- 5 Eggs, separated
Method
- Preheat the oven to 180C (fan 160C)/350F/gas mark 4.
- Melt half the butter and use to brush the inside of eight small ramekins.
- Tip 25g (1oz) of the caster sugar into one ramekin and tap around the sides to lightly coat.
- Pour the excess into the next ramekin and repeat until all the ramekins are butter- and sugar-coated.
- Melt the chocolate with the spices, rum, vanilla extract and remaining butter in a large heatproof bowl over a pan of gently simmering water (the base of the bowl must not touch the water).
- Stir until smooth.
- Remove the bowl from the heat and mix the egg yolks in one at a time.
- In a large clean bowl, whisk the egg whites to soft, moist-looking peaks.
- Mix a little into the chocolate mixture, then gently fold in the rest, using a large metal spoon.
- Divide the souffle mixture between the ramekins, spooning it in, and place the ramekins on a baking sheet.
- Bake in the preheated oven for exactly 11 minutes.
- Delicious served with vanilla custard poured into the centre of each souffle.
- Top Tips; these souffles must be cooked just before eating as they will flatten within two minutes of being removed from the oven.
- Be careful not to open the oven door during cooking, as this may prevent them from rising.
