Baking on Mom’s request, one of her favourite desert’s…
- 25g butter – melted for greasing
- 75g caster sugar, extra for dusting
- 150ml milk
- 100ml double cream
- 150g dark chocolate, broken into pieces
- ½ orange, finely grated zest only
- 3 large free-range eggs, separated
- 15g cornflour
- 15g plain flour
- 10g cocoa powder
Sauce:
- 300ml orange juice
- ½ lemon, juice only
- 100g sugar
- 2 tbsp orange liqueur
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Preheat oven to 190C
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Brush ramekins with melted butter, dust with sugar, place in freezer
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For soufflé, gently heat milk in saucepan to boil, set aside
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In a saucepan heat cream, chocolate till melted
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Beat till thick, glossy, stir in orange zest, set aside to cool
- Whisk egg yolks with 50g sugar till creamy
- Sieve cornflour, plain flour, cocoa together
- Sprinkle over egg yolks, beat till smooth
- Pour milk over yolk mixture, stir, transfer to saucepan
- Leave to cool, whisk regularly, beat in melted chocolate mixture
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Whisk egg whites in bowl till soft peaks form
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Beat in 25g sugar a teaspoon at a time till mixture is stiff, glossy
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Carefully fold egg whites in chocolate mixture
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Divide mixture between ramekins, flatten top with palette knife
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Put ramekins on tray, bake for 15 minutes till well risen, slight wobble
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For sauce – put orange juice, lemon juice, sugar in saucepan
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Heat gently, stir till sugar dissolves
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Increase heat, simmer for 2-3 minutes
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Stir in orange liqueur, a tablespoon at a time, mix well
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Serve soufflés with sauce, pour into centre of soufflés
Serve hot when ready…
Greetings! Very helpful advice in this particular article!
It’s the little changes which will make the most important
changes. Thanks for sharing!