A naughty but nice chocolate dessert, served with a wickedly warm raspberry sauce...
- 30g salted butter for greasing
- 120g caster sugar (plus extra for dusting)
- 300g dark chocolate (at least 70% cocoa solids)
- 4 egg yolks
- 8 egg whites
For the raspberry sauceFor the raspberry sauce
- 250g raspberries
- 70g icing sugar (plus extra for dusting)
- A squeeze of lemon
- 3-4 tbsp water
1. Butter 6 individual ramekins, sprinkle with caster sugar inside and shake off any excess. Chill until required. Preheat oven to 220C.
2. Melt the chocolate in a heatproof bowl over a pan of simmering water. Make sure that the water doesn’t touch the bowl. Beat in the 4 egg yolks, one at the time, until the mix thickens.
3. In a large bowl, whisk the egg whites until stiff. Whisk in the caster sugar, one tablespoon at a time.
4. Fold a little of the egg white mixture into the melted chocolate, then fold the chocolate mix into the remaining whisked egg whites until evenly combined.
5. Divide the soufflé mixture between the prepared ramekins. (Run your finger between the inside edge of each ramekin and the mixture to make a small groove, this will help the soufflé to rise evenly).
6. Place the ramekins on a baking tray and bake in the middle of a preheated oven at 220º for 12 to 14 minutes until well risen and just wobbly in the middle.
7. In the meantime to make the raspberry sauce, place the raspberries, lemon, sugar and a little of the water in a saucepan and cook over a low heat for about 10 minutes until the raspberries have broken down and are mushy, pass through a sieve to remove the pips and set aside until needed.
8. Dust the soufflé with icing sugar and serve immediately with the warm raspberry sauce.
Please note that due to the live nature of Let's Do Lunch, the recipes may not always exactly match the dishes Gino cooks on the show.