Chocolate soufflé with salted caramel sauce
Try salted caramel sauce - it has a savoury edgee to it that enhances sweetness
Difficulty and servings
6
Preparation and cooking times
Prep 30 mins
plus 15 minutes in the oven
- Heat the oven to 180C/fan 160C/gas 4 and put a baking sheet in. Melt the chocolate and butter together in a small pan, stirring, until it is smooth. Cool slightly. Add the egg yolks, one at a time, whisking them in well - the mixture will become quite thick but don't worry.
- Whisk the egg whites until they form stiff peaks. Stir a quarter of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites. Spoon the mixture into 6 buttered individual soufflé dishes and run the end of a teaspoon around the edge of each dish (this will help the soufflés rise). Bake on the heated baking sheet for 10-15 minutes, or until the soufflés are well risen and just firm on top. Don't overcook them.
- Meanwhile, heat the sugar with a splash of water in a saucepan over a low heat until it melts. Once melted, let it caramelise to a dark gold colour. Add the cream carefully, with the salt, and heat to make a smooth sauce.
- When the soufflés come out of the oven, make a small hole in the top of each and pour in some of the caramel sauce. Serve the rest of the sauce in a jug so each person can add more if they like.
542 kcalories, protein 6.1g, carbohydrate 56.5g, fat 33.9 g, saturated fat 17.3g, fibre 0.8g, salt 0.55 g
Recipe from olive magazine, April 2005.
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http://www.bbcgoodfood.com/recipes/3587/
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Ingredients
- 200g dark chocolate
- 2 tsp unsalted butter
- 6 eggs , separated
- 200g caster sugar
- 142ml carton double cream
- salt flakes, a very large pinch
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Difficulty and servings
6
Preparation and cooking times
Prep 30 mins
plus 15 minutes in the ovenIngredients
- 200g dark chocolate
- 2 tsp unsalted butter
- 6 eggs , separated
- 200g caster sugar
- 142ml carton double cream
- salt flakes, a very large pinch
542 kcalories, protein 6.1g, carbohydrate 56.5g, fat 33.9 g, saturated fat 17.3g, fibre 0.8g, salt 0.55 g
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