- Tiny knob of low-fat spread, to grease
- 25g caster sugar, plus 3tsp
- 50g good-quality plain dark chocolate (at least 70% cocoa solids), broken into small pieces
- 2 eggs, separated
- Cocoa powder, to dust
- Preheat the oven to 200°C/fan 180°C/gas 6. Put a baking tray in the oven to warm. Make sure you leave enough space between the oven racks for the soufflés to rise.
- Rub the spread on the inside of two ramekins, then add 1tsp of the sugar to each ramekin and swirl it around so the spread is covered with a thin layer of sugar. Shake off any sugar that hasn’t stuck.
- Put the chocolate in a large heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water) and stir continuously until melted. Remove from the heat.
- Meanwhile, mix the egg yolks with 25g caster sugar in a bowl with a wooden spoon, until it becomes creamy. Stir into the melted chocolate.
- Using an electric mixer or hand-held electric whisk, whisk the egg whites until they begin to form stiff peaks. Add the remaining 1tsp sugar and keep whisking until it’s stiff, shiny and glossy.
- Stir a spoonful of the whites into the chocolate mixture and stir gently to loosen the mix. Using a large metal spoon or spatula, carefully fold in the rest of the egg whites.
- Spoon the soufflé mix into the prepared ramekins and bake for about 10 min, until the soufflés have risen but still have a little wobble in the middle. Put the ramekins on plates, dust with cocoa and serve immediately.
Nutrition per serving
Read more on how we calculate nutrition.
318 9.8g 18.7g 8.7g 2.5g 26.7g 0.3g 47mg 28.5g 1.9mg