CHOCOLATE SOUFFLES

Preparation Method :

• Generously butter six ramekins. Sprinkle each with a little caster sugar and tap out any excess Place the ramekins on a baking sheet.
• Melt the chocolate and butter in a bowl placed over a pan of simmering water, stirring constantly. Remove from the heat and cool slightly, then beat in the egg yolks and orange liqueur, if using. Set aside, stirring occasionally.
•  Preheat the oven to 220°C/425°F/ Gas 7. In a large, grease-free bowl, whisk the egg whites slowly until frothy. Add the cream of tartar, increase the speed and whisk until the whites form soft peaks.
• Gradually sprinkle over the caster sugar, whisking until the whites become stiff and glossy.
• Stir a third of the whites into the cooled chocolate mixture to lighten it, then pour the mixture over the remaining whites.
• Using a rubber spatula or large metal spoon, gently fold the sauce into the whites, cutting down to the bottom, then along the sides and up to the top in a semicircular motion until the chocolate mixture and egg whites are just combined.
• Spoon the combined mixture into the prepared dishes.        
• To make the white chocolate sauce, put the chopped white chocolate and the cream into a small saucepan.
• Place over a very low heat and warm, stirring constantly until melted and smooth. Remove from the heat and stir in the liqueur and orange rind, then pour into a serving jug and keep warm.
• Bake the souffles in the preheated oven for 10 minutes until risen and set, but still slightly wobbly in the centre. Dust with icing sugar and serve immediately with the warm white chocolate sauce.