Chocolate and Raspberry Soufflés

SERVES 4

100g plain dark chocolate 3 eggs, separated

50g self-raising flour

40g caster sugar

150g raspberries

Icing sugar, to dust 1 Preheat the oven to 190˚C/170˚C fan/gas mark 5. Break the chocolate into squares and place in a heatproof bowl over a saucepan of simmering water, then leave until melted.

2 Transfer the melted chocolate in a large bowl and whisk in the egg yolks. Fold in the flour.

3 Whisk the egg whites and caster sugar in a medium bowl until they form soft peaks. Beat a spoonful of the egg whites into the chocolate mixture to loosen it up before gently folding in the rest.

4 Divide the raspberries between four greased ramekins, pour over the chocolate mixture, then bake in the oven for 12-15 minutes, until the souffles have risen.

5 Dust with icing sugar and serve immediately.