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Rich Chocolate Souffle with Raspberry Coulis
Antony Worrall Thompson proves chocolate soufflé doesn't have to mean a dinner party disaster! Serves two.
INGREDIENTS
50g chocolate
2 tsp cocoa
50g caster sugar
2 egg yolks, beaten
2 egg whites, beaten until stiff
For the raspberry coulis:
110g raspberries
juice of a lime
2 tsp icing sugar
METHOD
Preheat the oven to 180C. Bring a small pan of water to the boil. Place a bowl over the pan, making sure it doesn't touch the water. Place the chocolate in the bowl and keep over the heat until melted.
Remove the chocolate from the heat and stir in the cocoa and the egg yolks.
Whip the egg whites to soft peaks then carefully add the sugar. Carefully fold the sugary egg whites into the chocolate mixture. Spoon the mixture into two greased ramekins and bake in the oven for 12 minutes.
To make the coulis, place the raspberries, lime juice and icing sugar into a food processor and blend until smooth. Strain into a small jug to remove the pips.
Remove the souffls from the oven and serve immediately. Allow your guests to pour coulis into the middle of the souffls at the table.
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Weather for Bedford
Sunday 27 May 2012
Today
Sunny
Temperature: 10 C to 25 C
Wind Speed: 15 mph
Wind direction: East
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