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Chocolate orange soufflé

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Cocoa powder gives this dessert a lovely rich, chocolatey taste.
Serves
6
Prep
10 minutes
Cook
6 minutes
Each 67g serving contains (excludes serving suggestion)
KCal
100
Carbs
15.4g
Fibre
0.8g
Protein
4.2g
Fat
3.6g
Saturates
2.30g
Sugars
14.7g
Salt
0.10g
Ingredients
Ingredients
A little vegetable oil, for greasing
Grated rind and juice of 2 large oranges
75g caster sugar
4 large egg whites, beaten until stiff
25g cocoa powder
2 tablespoons orange juice
Few drops of orange extract (available from all good supermarkets)
4 tbsp light crème fraîche
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Method
  1. Preheat oven to 200°C/fan 180°C/gas 6.
  2. Lightly grease 6 ovenproof teacups. In a small pan, heat the orange rind, juice and caster sugar for 3–4 minutes until syrupy. Pour the syrup over the egg whites and beat for 2 minutes.
  3. Fold in the cocoa and orange juice mixture, then pour into the teacups.
  4. Cook in the oven for 5–6 minutes or until risen.
  5. Serve topped with the crème fraîche.
Chefs tips
  • If you have trouble getting your egg whites to peak properly, add a drop or two of lemon juice to help strengthen the structure of the mixture.
  • To get your soufflés to rise, don’t overfold. Instead, gently fold in the whites until the point where the streaks of white disappear. 
  • Use fresh, room temperature eggs. Whipping cold eggs is harder work and you won't get as much lift from them.
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