Ingredients Jump to Instructions ↓

  1. Send us your tips > 50g (2oz) caster sugar Zest and juice of 1 orange 25g (1oz) cocoa powder, sifted 1tbsp Grand Marnier or Cointreau 4 medium egg whites 1tsp oil 4tbsp half-fat creme fraiche 25g (1oz) dark chocolate, grated

Instructions Jump to Ingredients ↑

  1. Put the sugar, orange zest and juice in a pan. Simmer, stirring, until the sugar has dissolved and liquid is syrupy. Pour into a bowl and stir in the cocoa powder and liqueur. Whisk the egg whites in a bowl until they form firm peaks. Stir 2tbsp into the syrup. Fold in the rest using a large metal spoon. Divide the mixture between four 225ml ramekins greased with oil. Bake at 150°C (300°F, gas mark 2) for 8 to 10 mins or until the soufflés have risen and are firm to the touch. Spoon crème fraîche into the middle, scatter chocolate on top and serve immediately.


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