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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
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.
