Recipe: Dark Chocolate Soufflé
Who doesn't love chocolate right? This one will send you into a swirling cloud of delight... it's heaven! And made so much more angelic with the help of some serious food photography.
Can you better it though? Or have you seen examples of food photography that knocked you back? If so... we want to see them. Send us your examples using the hashtag #eyecandysorted
- 2 tbsp caster sugar
- 90 g dark chocolate
- 3 eggs, separated
- 1 knob butter
- 1 scoop vanilla ice cream
- 1 tbsp cocoa powder
- 1 tbsp double cream
Preheat The Oven
Preheat an oven to 200°C.
Grease & Dust Ramekins
Grease two 250ml ramekins with the softened butter.
Dust cocoa powder into the ramekins to stick to the butter.
Make The Soufflé Mix
Melt the chocolate and double cream gently in a microwave.
Whisk the egg whites until you have stiff peaks then add the sugar and whisk again.
Add the egg yolks to the chocolate mix, once it has cooled down a little.
Fold the whisked egg whites to the chocolate mix in two batches.
Distribute Mix & Bake
Divide the mix between the 2 ramekins and run a finger round the rim of the ramekin to clean it and allow it to rise evenly.
Bake for 10-15 minutes until risen and just set.
Serve With Ice Cream!
Remove from the oven, dust with icing sugar and serve immediately with a scoop of vanilla ice cream on the side.
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