Grand Marnier Chocolate Soufflé

Soufflés are definitely THAT dish that puts the fear of failure in everyone. All you need to know is … grease the ramekins correctly and don’t overbeat the egg whites. If you adhere to both these things religiously, you are 60 per cent of the way to making successful soufflés.

MAKES 6 POTS

GREASING

20 g (¾ oz) unsalted butter, softened

2–3 scant tablespoons caster (superfine) sugar

SOUFFLÉ BATTER

180 ml (6 fl oz/¾ cup) milk

100 g (3½ oz) caster (superfine) sugar

1 egg + 1 extra yolk

2 tablespoons plain (all-purpose) flour

½ teaspoon wheaten cornflour (cornstarch), see note

120 g (4¼ oz) good-quality dark chocolate (70% cocoa solids), chopped, OR dark chocolate melts (buttons)

60 ml (2 fl oz/¼ cup) Grand Marnier OR Frangelico liqueur

6 egg whites

Large pinch of salt

TO SERVE

1 quantity unwhisked (pouring consistency) Crème Chantilly (see here)

METHOD

Brush six 200 ml (7 fl oz) capacity straight-sided ramekins with the softened butter. Coat the bottoms well, then on the sides, use only an upward motion so the brush strokes are vertical. This will encourage the soufflé to rise evenly. Coat all greased ramekins with sugar, taking care not to miss any spots. Turn each ramekin upside down on your work surface, and tap to release any excess sugar. Set aside.

To make the soufflé batter, microwave the milk in a heatproof bowl for 1½ minutes on the highest setting. Meanwhile, combine only 80 g (2¾ oz) of the caster sugar and the whole egg and extra yolk in a large bowl, and whisk until pale and thick. Add the flour and cornflour, and whisk until smooth. Pour in the hot milk, and whisk until combined. Keep blitzing in the microwave for 1-minute bursts, whisking well in between. When the batter becomes very thick, add the chocolate and whisk until melted and smooth. Add the Grand Marnier (if using), and whisk until combined. Set aside.

Preheat the oven to 190°C (375°F) fan-forced.

This next part is where you need to pay attention. Using an electric mixer, whisk the egg whites with the salt and remaining 20 g ( ¾ oz) sugar in a medium mixing bowl until soft peaks form. Add one-quarter of the mixture to the chocolate batter, and whisk to loosen the mixture. Add the remaining egg whites and using the whisk, fold the egg whites in as gently as possible until combined.

Fill the prepared ramekins right to the top with the batter, then, using the back of a knife, scrape away any excess mixture to create a perfectly flat surface on each one. Wipe around the edges and sides, and place all the ramekins on a baking tray to bake for 17 minutes for a custardy, molten centre or 19 minutes for a set, more spongy texture.

Serve immediately with the unwhisked Crème Chantilly.