Chocolate Soufflé for Two –

Ingredients

• 60g butter
• 50g caster sugar
• 90g chocolate, chopped
• 2 eggs, seperated
• 1/2 tsp vanilla extract
• 25g plain flour
• pinch of salt
• icing sugar to dust
• whipped cream to serve
• 2.1oz butter
• 1.75oz caster sugar
• 3.15oz chocolate, chopped
• 0.88oz plain flour
• Step 1 Prepare two 200ml ramekins by buttering the inside surfaces, then coat with sugar by shaking it around the ramekin and discarding any excess.
• Step 2 Using a microwave safe bowl, combine the butter and chocolate. Melt in the microwave in 30 second increments, stirring after each cook time until well melted and combined.
• Step 3 In a medium bowl, use an electric mixer with a whisk attachment, and whisk the egg whites to soft peak stage – the whites will almost stand up on the end of your whisk.
• Step 4 Insert the crisper basket and close the lid. Select AIR FRY and set temperature to 160 °C . Press START/STOP to begin preheating.
• Step 5 In a medium bowl, combine the egg yolks, sugar and vanilla and whisk vigorously.
• Step 6 While whisking, slowly pour the chocolate butter mixture into the egg yolks. Continue whisking until well combined.
• Step 7 Stir in the flour and salt until there are no lumps.
• Step 8 Fold 1/3 of the egg whites into the batter, then gently fold in the remaining egg whites till well combined, but take care not to the deflate the mixture.
• Step 9 Transfer the light and airy batter carefully to the prepared ramekins, leaving 1-2cm of room at the top. Note: The soufflés will puff above the edge of the ramekins but will not spill over.
• Step 10 When the unit beeps to signify it has preheated, insert the ramekins into the unit. Close the lid and set cook time for 13 minutes.
• Step 11 When cook time is finished, open the lid and allow the soufflés to cool slightly. Use tongs to carefully remove the soufflé dishes to a plate or wire rack.
• Step 12 Dust with icing sugar, or top with whipped cream, and serve immediately – enjoy!