Can't Fail Hot Choc Souffles Recipe

Summary

Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group,

Ingredients

For souffle
 Ground almonds2 Tablespoon
 Dark chocolate bar150 Gram (You Can Use Green & Black'S)
 Strong black coffee/Tia maria / frangelico4 Tablespoon
 Plain flour2 Teaspoon
 Caster sugar4 Ounce (100 Gram)
 Eggs4 , separated
For sauce
 Dark chocolate4 Ounce (100 Gram)
 Double cream142 Milliliter
 Strong black coffee/Tia maria / frangelico2 Tablespoon
 Vanilla icecream1 Cup (16 tbs) (Good Quality, For Serving)

Nutrition Facts

Serving size

Calories 793 Calories from Fat 390

% Daily Value*

Total Fat 43 g66%

Saturated Fat 13.1 g65.3%

Trans Fat 0 g

Cholesterol 240.1 mg

Sodium 192.8 mg8%

Total Carbohydrates 82 g27.5%

Dietary Fiber 3.7 g14.7%

Sugars 56.8 g

Protein 22 g43.5%

Vitamin A 23.8% Vitamin C 14.2%

Calcium 22.8% Iron 37.1%

*Based on a 2000 Calorie diet

Directions

1. Heat oven to 190C/fan 170C/gas 5. Generously butter 6 x 200ml ramekin dishes, then dust both the base and sides with the ground almonds.
2. Break up the chocolate into a large heatproof bowl, then pour over the coffee or liqueur. Melt the chocolate in the microwave on Medium for 2-2 1/2 mins or over a pan of simmering water. Stir to make a smooth glossy sauce, then leave to cool slightly.
3. Stir the flour, half the sugar and the egg yolks into the melted chocolate. Whisk the egg whites until they are stiff and stand in soft peaks, sprinkling in the remaining sugar, whisking as you go until the meringue is thick and glossy. Fold the meringue into the chocolate mixture in 4 batches, cutting through the mixture as you stir to save as much precious air as possible.
4. Divide the mixture between the ramekins. (At this stage the uncooked souffles can be covered lightly with a sheet of foil and left on the worktop for up to an hour until you are ready to bake them.)
5. Bake the souffles for 15-20 mins until they are puffed up and the crust feels firm. If the top feels a bit wobbly when gently pressed, put them back into the oven for a further 5 mins.
6. Meanwhile, make the sauce. Break up the chocolate. Heat the cream to simmering point, then remove from the heat and stir in the chocolate, stirring until sauce is smooth and glossy. Stir in the coffee or liqueur.
7. To serve, each diner splits the top of their souffle and adds a small scoop of ice cream, followed by a drizzle of sauce.
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