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A splash of booze gives this dark and delicious soufflé a sophisticated touch - perfect for dinner parties
Ingredients
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 crème fraîche
25g (1oz) dark chocolate, grated
WEIGHT CONVERTER
grams
to
cups
Method
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.
Top Tip for making Chocolate and orange soufflé
Making this dessert for the kids, too? You can leave out the booze and it'll still taste great.
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