chocolate soufflé puddings with chocolate sauce

SERVES 2 PREPARATION TIME 20 minutes COOKING TIME 20 minutes

15g butter, plus extra, to grease 3 tsp plain flour 60ml (¼ cup) milk ¼ tsp vanilla extract 45g dark chocolate (70% cocoa solids), finely chopped 1 egg yolk 2 tbsp caster sugar 1 tsp Grand Marnier 1 egg white Double cream, to serve

Chocolate sauce

1 tbsp brown sugar 60ml (¼ cup) pouring cream 10g butter 45g dark chocolate (70% cocoa solids), finely chopped

1. Preheat oven to 200°C. Butter two 150ml soufflé or ovenproof dishes. 2. Melt butter in a heavy-based saucepan over low-medium heat. Stir in flour and cook for a few seconds. Remove from heat. Gradually whisk milk and vanilla into flour mixture until smooth. Add chocolate and whisk until melted. Don’t worry if the mixture separates a little.

3. Whisk yolk and half the sugar in a small bowl until thick and pale. Add chocolate mixture and liqueur. Stir well.

4. Using an electric mixer, whisk egg white and a pinch of salt in a bowl until soft peaks form. Gradually add remaining sugar, whisking until stiff peaks form. Carefully fold eggwhite mixture into chocolate mixture in 2 batches until just combined. Spoon mixture into the dishes to fill (if dishes are larger than 150ml each, fill to three-quarters full.). Bake for 15-18 minutes or until puddings are well risen.

5. For the sauce, combine the sugar, cream, butter and 3 teaspoons of water in a small pan. Stir over medium heat until sugar dissolves. Stir in chocolate until melted.

6. Serve puddings immediately with chocolate sauce and cream.