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Chocolate soufflés with orange and cardamom sauce recipe

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Try this melt-in-the-mouth chocolate soufflé made with dark chocolate, juicy oranges and aromatic cardamom. Once you've mastered this recipe, you can have a lot of fun experimenting with sweet and savoury flavours. See method

Serves 4
10 mins to prepare and 30 mins to cook
424 calories / serving

Ingredients

butter, for greasing
100g dark chocolate (minimum 70% cocoa solids)
25g butter
4 eggs, separated
100g caster sugar

For the sauce

1-2 large oranges
1 tbsp caster sugar
1 tsp cornflour
10 cardamom pods or a pinch of ground cardamom

Each serving contains

Energy
1775kj
424kcal 21%
Fat
24g 35%
Saturates
12g 61%
Sugars
40g 44%
Salt
0.2g 4%

of the reference intake
Carbohydrate 43.7g Protein 9.7g Fibre 3.4g

Method

Heat the oven to gas 7, 220°C, fan 200°C. Grease 4 x 200ml ramekins or small oven-proof dishes. Break up the dark chocolate and place with the butter in a heat-proof glass bowl over a pan of simmering water until melted. Remove from the heat and set aside to cool slightly.

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In a clean, grease-free bowl, whisk the egg whites until they form stiff peaks. Gradually whisk in the caster sugar. Mix the yolks into the melted chocolate and add to egg whites, folding in gently. Then spoon the mixture into the ramekins. Bake for 14 mins until they feel firm in the centre.

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Make the sauce by grating the orange rind into fine shreds. Squeeze 125ml orange juice. Place the rind, half the juice and sugar in a pan and boil for 2-3 mins. Stir the cornflour into the remaining juice and bring to the boil. Crush the cardamom pods, removing the husks and add to the pan, or use ground cardamom.
When ready, remove the ramekins from the oven and serve hot, cracking the top of each one and pouring over the sauce.