Give sweets to your sweet this Valentine's Day by whipping up James Tanner's seductive chocolate soufflé, served with vanilla ice-cream
Softened butter, for greasing
50g caster sugar, plus 2 tbsp extra
175g dark chocolate (70% cocoa), broken into pieces
4 tbsp double cream
4 egg yolks
5 egg whites
2 tbsp double cream
Cocoa powder, to dust
Vanilla ice-cream, to serve
Preheat the oven to 200C and place a baking tray on the top shelf.
Grease 6 x 150ml ramekins with a generous amount of butter, sprinkle with the 2 tablespoons caster sugar, then tip out any excess. Keep in the fridge until needed.
Place the chocolate and cream in a bowl over a pan of simmering water and heat until the chocolate has melted. Set aside to cool, then mix in the egg yolks, one at a time.
In a separate bowl, whisk the egg whites until they hold their shape, then add the sugar, 1 tablespoon at a time, whisking as you go. Mix a spoonful into the chocolate to loosen the mixture, then gently fold in the rest.
Use to fill the ramekins, then run your thumb around the edges. Place on the heated baking tray, then bake for 8-10 minutes until well risen.
Dust the soufflés with cocoa and serve with vanilla ice-cream.