Dark Chocolate Soufflés with Roasted Cherry Cream

• 25gunsalted butter, softened, for the ramekins
• 100gcaster sugar, divided
• 200gdark chocolate, 70% cocoa, finely chopped
• 75mlwhole milk
• 6large eggs, separated
• fine salt, a pinch
• 400gfrozen pitted cherries
• 200mldouble cream, cold

Method

1. 1Heat the oven to 200°C/180°C fan/gas 6. Butter six 175ml ramekins, then use 15g of the caster sugar to coat the bases and sides; tip out any excess.
2. 2Put the cherries in a small roasting dish and toss with 15g caster sugar. Roast for 18 minutes until the cherries are soft and sitting in a glossy, dark red syrup, then set aside for 5 minutes until the juices have thickened slightly.
3. 3Put the chocolate and milk in a small saucepan over a low heat. Stir for 3 minutes until smooth and fully melted, then leave for 5 minutes until warm rather than hot.
4. 4Whisk the egg yolks and salt into the chocolate mixture until glossy. In a clean bowl, whisk the egg whites, adding the remaining 70g caster sugar a spoonful at a time, for 3 minutes until the meringue holds stiff, shiny peaks.
5. 5Fold one-third of the meringue into the chocolate mixture to loosen it. Gently fold in the rest with a spatula, stopping as soon as no white streaks remain so you do not knock out the air.
6. 6Divide the mixture between the prepared ramekins and level the tops. Run your thumb around the inside rim of each ramekin to give the soufflés a clean edge to climb.
7. 7Bake for 11-13 minutes until well risen, lightly cracked on top and still with a slight wobble at the centre. While they bake, whip the cold cream for 1-2 minutes until it forms soft peaks.
8. 8Spoon the warm roasted cherries and their syrup onto six plates, add a spoonful of the unsweetened cream, then set a hot soufflé alongside each portion and serve immediately.

Per serving

kcal

544

protein

11.2g

fibre

3.6g

carbs

33.9g

fat

39.5g