Chocolate soufflé with caramel sauce

Name: Chocolate soufflé with caramel sauce
Yield: 1
Ingredients: 200 g Fine dark chocolate; 2 TABLESPOONS Butter; 7-10 Tbsp Fat and sugar; 6 Eggs (Gr. M); 200 g Sugar; 125 g double cream; 7-10 Tbsp Salt

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

200 g Fine dark chocolate
2 TABLESPOONS Butter
7-10 Tbsp Fat and sugar
6 Eggs (Gr. M)
200 g Sugar
125 g double cream
7-10 Tbsp Salt

Directions

1
Roughly chop the chocolate. Melt butter and chocolate in a hot water bath while stirring at low heat. Leave to cool slightly.
2
Grease six ovenproof moulds (each containing approx. 150 ml) and sprinkle with sugar. Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2).
3
##balls## separating. Stir the egg yolks individually into the chocolate. Beat the egg whites until stiff. First fold 1/4 of the beaten egg white and then the rest into the chocolate mixture. Pour into the moulds so that they are filled to 3/4.
4
Bake in a hot oven for 15-18 minutes.
5
Meanwhile caramelise sugar and 2 tablespoons of water for the caramel sauce. Stir in double cream and 1 pinch of salt. Serve the soufflés immediately with the caramel sauce, otherwise they will fall