Individual Chocolate Soufflés2014-10-02
- Servings : 6
- Prep Time : 15m
- Cook Time : 16m
- Ready In : 31m
- 70g caster sugar
- 55g plus 1 tbsp unsweetened cocoa powder
- 85ml cold water
- 6 egg whites
- icing sugar, for dusting
Preheat a 190°C oven. Lightly butter 6 individual soufflé dishes or ramekins. Mix together 1 tablespoon of the sugar and 1 tablespoon of cocoa powder. Sprinkle this mixture over the bottom and sides of the dishes and shake out any excess.
In a saucepan, combine the remaining cocoa powder and the cold water. Bring to the boil over medium heat, whisking constantly. Pour into a mixing bowl.
With an electric mixer, beat the egg whites until soft peaks form. Add the remaining sugar and continue beating until the peaks are stiff.
Add one-quarter of the egg whites to the chocolate mixture and stir well to combine. Add the remaining egg whites and fold gently but thoroughly, until no streaks of white are visible.
Divide the chocolate mixture between the prepared dishes, filling them to the top. Smooth the surface with a metal spatula. Run your thumb around the rim of each dish so the mixture will not stick when rising.
Bake until well risen and set, 14-16 minutes. Dust with icing sugar and serve.