Dark Chocolate Soufflé with Strawberries

Casey Warren

Casey Warren from The Canterbury Academy in Canterbury 2016 Category Winner

Method

For the soufflé preheat oven to 220 Celsius
Using a bain marie melt chocolate and cream in a bowl, then chill and add egg yolks.
Then whisk the egg whites until they hold then add the caster sugar continue whisking, mix a spoonful of egg whites into the chocolate then fold the rest in.
Poor into a greased ramekin and add to a baking tray of water and cook for 10 minutes making sure they have raised before taking them out.

Whilst they cook make the sauce
Boil cream and sugar in a saucepan then remove from heat, melt in the chocolate and butter.
When the soufflé is done make a lid and spoon the sauce in

Ingredients

Chocolate sauce:
150ml single cream
100g dark chocolate
25g caster sugar
25g butter

Soufflé:
Melted butter for greasing
50g caster sugar,
175g dark chocolate
4 tablespoons double cream
4 egg yolks
5 egg whites
Icing sugar to serve and 2 strawberries