Ingredients
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50 g Butter
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135 g Caster Sugar
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210 g Equador Couverture
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2 tsp Dark Rum
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2 tsp ground Ginger
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1 tsp ground Cinnamon
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5 Egg
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To Serve
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Vanilla
Directions
Steps
|
1
Done
|
Preheat the oven to 180°C. Melt half the butter and use to brush the inside of 8 ramekins. |
|
2
Done
|
Tip 25 g sugar into 1 ramekin and tap around the sides to lightly coat. Pour excess into the next ramekin and repeat. |
|
3
Done
|
Melt the chocolate with the rum, spices and vanilla extract and remaining butter in a large bowl, over a pan of simmering water. Stir until smooth then remove from the heat and mix in the egg yolks. |
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4
Done
|
In a large clean bowl, whisk the egg whites to a stiff peak. Mix a little into the choc mixture then gently fold in the rest with a large metal spoon. |
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5
Done
|
Spoon the soufflé mixture into the ramekins and bake for exactly 11 minutes. |
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6
Done
|
Serve with vanilla custard pour into the centre at the table. |
