Chocolate & Raspberry Soufflés

prep 10 mins cook 13–18 mins
  • 100 g (3½ oz) plain dark chocolate
  • 3 eggs, separated
  • 50 g (2 oz) self-raising flour, sifted
  • 40 g (1½ oz) caster sugar
  • 150 g (5 oz) raspberries, plus extra to serve (optional)
  • icing sugar sifted, to decorate

Break the chocolate into squares and put them in a large heatproof bowl over a saucepan of simmering water. Leave until melted, then remove from the heat and allow to cool a little. Whisk in the egg yolks and fold in the flour.

Whisk the egg whites and caster sugar in a medium bowl until they form soft peaks. Beat a spoonful of the egg whites into the chocolate mixture to loosen it before gently folding in the rest.

Put the raspberries into 4 lightly greased ramekins, pour over the chocolate mixture and cook in a preheated oven, 190°C (375°F), Gas Mark 5, for 12–15 minutes until the soufflés have risen.

Sprinkle the soufflés with icing sugar and serve with extra raspberries, if liked.

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