Chocolate Souffles - Relaxed Cooking with Curtis Stone
15g unsalted butter
1/3 cup sugar, plus more for coating the souffle dishes
125g good quality dark chocolate (60-70 % cacao), coarsley chopped
1/2 cup cold water
1/3 cup unsweetened cocoa
6 large egg whites
Preheat the oven to 180c. Coat the interiors of 6 240ml souffle dishes (mine were smaller so I made 8) completely with the butter, then coat them with sugar. Place the dishes on a baking tray.
Stir the chopped chocolate in a large bowl set over a saucepan of simmering water until it is melted and smooth. Whisk in the cold water and the cocoa powder. Remove from the heat & set aside.
Using an electric mixer fitted with the whisk attachment, beat the egg whites in a large bowl until they are soft peaks. Gradually beat in the 1/3 cup sugar. Continue beating until the egg whites are shiny and form soft peaks when the whisk is removed. Fold a quarter of the mixture into hte warm chocolate mixture. Fold in the remainin egg whire mixture. Divide between the dishes & bake for about 12 minutes until puffed but still moist in the centre. Lightly dust with ising sugar & serve immediatley.