My sweet-toothed husband requested I make this fresh raspberry tart we saw on masterchef Australia, and that was all the encouragement I needed. To be honest the tart was a lot of hard work and quite disappointing…maybe it was just because the raspberries wern’t in season. And so I was left with 9 egg whites….
winter spiced chocolate soufflés
35 ml cream
35 ml milk
100g dark chocolate(60%)
Zest of one clementine
50g cocoa powder
100ml water (or 50 ml water 50 ml Cointreau)
8 large egg whites
100g caster sugar
1/2 tsp salt
Preheat the oven to 190C. Generously grease 5 ramekins. Sprinkle with caster sugar to coat the sides and bottom. Place the cream, milk and chocolate in a bowl over a pan of simmering water. When the chocolate has melted add the water, clementine zest, cocoa, and cinnamon and mix until smooth and glossy. Take off the heat. In a large clean bowl start whisking the egg whites until frothy, then gradually pour in the sugar and salt. Turn up to high and whisk till it’s glossy and with firm peaks. Take a quarter of the meringue and gently mix into the chocolate. Then add the rest and very gently fold in until there is no more egg white showing, but careful not to deflate the air. Gently pour into the ramekins, just up to the top, smoothing it off with your spatula. Bake on a tray in the oven for about 12 minutes for a moist soufflé or 14 for a drier soufflé. Serve immediately with cream whipped with a little Cointreau. You can make this a day ahead and keep in the fridge.