- tiny knob of reduced-fat spread, to grease
- 2 tablespoons castor sugar, plus 3 teaspoons
- 50g good-quality plain dark chocolate (at least 70% cocoa solids), broken into small pieces
- 2 eggs, separated
- cocoa powder, to dust
1 Preheat the oven to 200°C/fan 180°C/gas 6. Put a baking tray in the oven to warm. Make sure you leave enough space between the oven racks for the soufflés to rise.
2 Rub the spread on the inside of two ramekins, then add 1 teaspoon of the sugar to each ramekin and swirl it around so the spread is covered with a thin layer of sugar. Shake off any sugar that hasn’t stuck.
3 Put the chocolate in a large heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water) and stir continuously until melted. Remove from the heat.
4 Meanwhile, mix the egg yolks with 2 tablespoons caster sugar in a bowl with a wooden spoon, until it becomes creamy. Stir into the melted chocolate.
5 Using an electric mixer or hand-held electric whisk, whisk the egg whites until they begin to form stiff peaks. Add the remaining 1 teaspoon sugar and keep whisking until it’s stiff, shiny and glossy.
6 Stir a spoonful of the whites into the chocolate mixture and stir gently to loosen the mix. Using a large metal spoon or spatula, carefully fold in the rest of the egg whites.
7 Spoon the soufflé mix into the prepared ramekins and bake for about 10 min, until the soufflés have risen but still have a little wobble in the middle. Put the ramekins on plates, dust with cocoa and serve immediately.
Top with fresh berries and low-fat plain yogurt.
Nutrition Info (per serve)
Total fat 18.7g
–Saturated fat 8.7g
Dietary fibre 2.5g
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