Chocolate Souffle with Chocolate Sauce

Ingredients Method

1. Preheat oven to 200°C.

25g butter, melted
1 tablespoon caster sugar
2. Brush two 3/4 cup-capacity ramekins with melted butter using vertical strokes.
Dust each ramekin with 2 teaspoons of sugar and tap out excess. Place moulds in
Souffle fridge.
100g dark chocolate70%, broken into
pieces 3. For soufflé, melt chocolate in a heatproof bowl placed over a saucepan of
2 eggs, separated simmering water. Stir until smooth. Remove from heat and allow to cool.
1/4 cup caster sugar 4. Place egg whites in an electric mixer and beat until soft peaks form. Gradually
beat in sugar 1 tablespoon at a time until dissolved.
Chocolate Sauce
5. Add egg yolks to cooled chocolate mixture and whisk to combine. Gently fold
100ml thickened cream
100g dark chocolate 70%, broken into in egg white mixture until just combined. Divide mixture between ramekins and
pieces bake for 10 minutes.

6. For sauce, melt chocolate and cream in a heatproof bowl over a saucepan of
Chocolate Cream simmering water and stir until smooth.
150ml cream 7. For chocolate cream, beat cream until soft peaks form. Add grated chocolate
100g dark chocolate 70%, grated and gently fold to combine.

8. To serve, place soufflé on a large plate. Pour chocolate sauce into a small
jug and place on plate along with a quenelle of cream. Garnish cream with extra
grated chocolate if desired.