Hot Chocolate Souffles With Raspberry Sauce - Breville Antony Worrall Thompson HM5 Manual

hot chocolate souffles with raspberry sauce

ingredients
souffle
5g (1oz) butter at room temperature
115g (oz) golden caster sugar, plus a
little extra for dusting
00g (10½oz) plain chocolate (at least
0% cocoa solids) broken into pieces
 free range eggs, separated
 free range egg whites
icing sugar for dusting
raspberry sauce
00g (oz) raspberries
85g (oz) icing sugar
85ml (fl oz) red wine
1 tbsp fresh lemon juice
serves 6
0
method
1. Preheat the oven to 0°C/5°F/gas
mark  and heat a large baking sheet.
Butter six individual ramekins or
ovenproof teacups then sprinkle with
caster sugar inside, shaking off any
excess. Chill until required.
. Melt the chocolate in a heatproof bowl
over a pan of simmering water. Beat in
the four egg yolks, one at a time, until
the mix thickens.
. Using you hand mixer on setting 5, whisk
the egg whites until stiff, then whisk
in the caster sugar, one tablespoon at
a time. Fold a little of the egg white
mix into the chocolate mix to slacken
it. Then fold the chocolate mix into
the remaining egg whites until evenly
combined.
. Divide the mix between the prepared
ramekins, then run your finger between
the inside edge of each ramekin and the
mixture to make a small groove—this
helps the souffle to rise evenly. Place the
ramekins on the preheated baking sheet
on the top shelf of the oven. Bake for
1-1 minutes until well risen and just
wobbly when lightly moved.
5. Meanwhile, make the raspberry sauce.
Puree the raspberries using a blender
then pass the puree through a sieve