Light, delicious, hot, chocolatey and gluten-free‼


  • 1 tablespoon caster sugar

  • 200g dark chocolate, chopped

  • 50g butter, chopped

  • 3 egg yolks

  • 7 egg whites

  • 55g extra caster sugar

  • cream and strawberries


  • 1.

    Grease 6 small ovenproof ramekins.

  • 2.

    Place sugar into one of the dishes, turn dish to coat base and side.

  • 3.

    Tip excess sugar into next dish and repeat with all dishes.

  • 4.

    Place dishes on a tray.

  • 5.

    Combine chocolate and butter in large heatproof bowl over pan of

  • 6.

    Simmering water; stir until melted.

  • 7.

    Remove bowl from heat; stir in egg yolks.

  • 8.

    Beat egg whites in large bowl with electric mixer until soft peaks form;

  • 9.

    Gradually add extra sugar, beat until dissolved.

  • 10.

    Using a large whisk, gently fold one third of the egg white mixture into

  • 11.

    Chocolate mixture, then fold in remaining egg white mixture.

  • 12.

    Divide soufflé mixture among prepared dishes; smooth tops.

  • 13.

    Bake in moderately hot oven (200°C) for about 15 minutes or until soufflés

  • 14.

    Are puffed.

  • 15.

    Dust with sifted icing sugar. Serve with whipped cream and strawberries.

  • 16.



Fill ramekins with soufflé mixture to just below rim. This ensures soufflés rise well above the dish.
When cooked, serve immediately.

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