HOT GINGERBREAD SOUFFLÉ

This dessert contains all the flavour of traditional gingerbread, but is presented in a much lighter way. Don’t be scared of soufflés – remember you have to make them just before you’re ready to serve and take them straight to the table to dazzle your guests! Serves 8 Prep time: 30 mins Cooking time: 11 mins 50g unsalted butter 135g caster sugar 210g 70 per cent cocoa solids dark chocolate, broken into pieces 2 tsp ground ginger 1 tsp ground cinnamon 1/4 tsp vanilla extract 5 eggs, separated Vanilla custard, to serve

1Preheat the oven to 180°C (fan 160°C). Melt half the butter and use it to brush the inside of eight small ramekins. Tip 25g of caster sugar into one ramekin and tap around the sides to lightly coat. Pour the excess into the next ramekin and repeat until all the ramekins are coated in butter and sugar.

2Melt the chocolate with the spices, vanilla extract and remaining butter in a large heatproof bowl over a pan of gently simmering water (the base of the bowl must not touch the water). Stir until smooth. Remove the bowl from the heat and mix in egg yolks one at a time.

3In a large clean bowl, whisk egg whites to soft, moist-looking peaks. Mix a little into the chocolate mixture, then gently fold in the rest, using a large metal spoon. Divide the soufflé mixture between the ramekins, spooning it in carefully, and place the ramekins on a baking sheet.

4Bake in the preheated oven for exactly 11 minutes. Serve with vanilla custard poured into the centre of each soufflé.