Dark Chocolate & Blood Orange Soufflé

By: Marcus Bean

Course: Desserts

Get your hands on this indulgent recipe, perfect for every chocolate lover. It’s even gluten free!

Serves: 2

Difficulty: Easy

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Ingredients

20g melted butter (For greasing the ramekins)
30g cinnamon sugar (for dusting the ramekins)
100g dark chocolate ( I use 55% dark chocolate)
2 eggs (separated into whites and yolks)
Zest 1/2 blood orange

Custard:
450ml double cream
4 egg yolks
50g caster sugar
1 tbsp vanilla extract

(Ramekins I used were 9.5cm & 4cm deep)

Method

Preheat the oven to 180c fan.
Brush the ramekins with melted butter, brush the butter up the sides of the ramekins, then leave to cool & dust with cinnamon sugar.
Start by melting the chocolate in a bowl over some gently simmering water. Remove when melted.
Add the rum and zest to the chocolate, then add the 2 egg yolks and whisk together.
Whisk the egg whites in a clean bowl with a pinch of salt and a pinch of sugar.
Whisk half the egg whites into the chocolate mix, then gently fold in the other half of egg whites, making sure there’s no egg whites left unmixed.
Fill the ramekins to the top and level of, then using your thumb to create an edge around the ramekins.
Cook in the oven for 10 minutes then remove and eat within a couple of minutes as they will gradually start to shrink.
Custard: bring double cream to boil, in a bowl whisk egg yolks and sugar then add hot cream. Once mixed put back into pan and cook on a low-medium heat stirring until it reached 80c and coats the back of a spoon. Leave to cool slightly before serving.