Instructions
Begin by preheating your oven to a robust 220C (fan 200C/gas mark 7) and position a large baking tray on the top shelf; this will become the hotbed for your soufflés. For the sumptuous chocolate sauce, gently heat the single cream and 25 grams caster sugar in a saucepan until it reaches a gentle boil. Remove from heat immediately and stir in 100 grams of dark chocolate and 25 grams of butter, whisking until the mixture is silky and smooth. Keep this warm to pour over the finished soufflés. Next, prepare your ramekins: brush six 150ml ramekins generously with melted butter, then sprinkle each with 2 tablespoons of caster sugar, tipping out any excess to create a fine, sweet lining. To create the soufflé batter, melt 175 grams of dark chocolate and 2 tablespoons of double cream together in a heatproof bowl placed over simmering water, stirring until glossy. Set aside to cool slightly before stirring in the egg yolks one by one. In a clean bowl, whisk the five egg whites until stiff peaks form, then gradually add 50 grams caster sugar, one tablespoon at a time, whisking continuously to a glossy, firm meringue. Gently fold a spoonful of the meringue into the chocolate mixture to lighten it, then carefully fold in the rest of the egg whites using a spatula, preserving as much air as possible to ensure a perfect rise. Quickly but gently spoon the batter into the prepared ramekins, filling each nearly to the top. Wipe the rims clean, then run your thumb around each edge to help the soufflés rise evenly without cracking. Reduce the oven temperature to 200C (fan 180C/gas 6) and place the ramekins on the preheated baking tray. Bake for 8 to 10 minutes or until the soufflés have risen beautifully with a slight wobble in the center. Be mindful not to open the oven door during baking, as sudden temperature changes can cause the soufflés to collapse. When ready, remove from the oven and lightly dust the tops with icing sugar. Using a small spoon, gently scoop out a little hole from the centre of each soufflé and pour in some of the warm chocolate sauce from earlier. Quickly replace the lids and serve immediately for a spectacular finish. **Tips:** - Ensure your egg whites are whipped to the right stiffness—over or under whipping affects the rise. - Do not stop folding once started, and be gentle to keep the mixture airy. - Serve the soufflés immediately; they will deflate if left standing.
