Name: Chocolate orange soufflé
Prep time: 10 minutes
Cook time: 6 minutes
Yield: 6
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 half-fat crème fraîche

Cocoa powder gives this dessert a lovely rich, chocolatey taste.

Serves

Prep

10 minutes

Cook

6 minutes

Nutrition information

Each 73g serving contains (excludes serving suggestion)

KCal: 101
Carbs: 15.3g
Fibre: 0.7g
Protein: 3.7g
Fat: 2.6g
(Medium)
Saturates: 1.6g
(Medium)
Sugars: 14.7g
(Medium)
Salt: 0.11g
(Low)

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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 half-fat crème fraîche

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Method

Step 1

Preheat oven to 200°C/fan 180°C/gas 6.

Step 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.

Step 3

Fold in the cocoa and orange juice mixture, then pour into the teacups.

Step 4

Cook in the oven for 5–6 minutes or until risen.

Step 5

Serve topped with the crème fraîche.

Recipe 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.