This gingerbread soufflé dessert, served in individual ramekins, is hiding a deliciously gooey centre. It’ll make a statement at your next dinner party.
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Ingredients
- 50g butter
- 135g caster sugar
- 210g plain chocolate
- 2 tsp dark rum
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 5 eggs, separated
- Icing sugar, for dusting
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Method
- Preheat the oven to 180°C/fan160°C/ gas 4. Melt half the butter and use to brush the insides of 8 x 100ml ramekins. Tip 25g sugar into 1 ramekin and tap around the sides to lightly coat. Pour the excess into the next ramekin and repeat, until all are coated. Set aside.
- Melt the chocolate with the rum, spices, vanilla extract and remaining butter in a large, heatproof bowl over a pan of simmering water. Stir until smooth. Remove from the heat and mix in the egg yolks. In a large, clean bowl, whisk the egg whites and remaining sugar to stiff peaks. Mix a little into the chocolate mixture to loosen, then gently fold in the rest with a large metal spoon.
- Spoon the soufflé mixture into the ramekins and put on a baking tray. Bake for exactly 11 minutes, so they’re gooey in the centre. Dust with icing sugar and serve immediately with good vanilla custard, if you like.
Nutrition
- 313kcals Calories
- 16.6g (8.9g saturated) Fat
- 6.1g Protein
- 36.8g (34.5g sugars) Carbs
- 0.3g Salt
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