Chocolate Soufflé

Ingredients

• 1 tsp softened butter
• 5 tbsp raw cane sugar
• 75 ml milk (3.5% fat)
• 1 tsp cocoa powder
• 1 piece organic orange zest
• 100 g dark chocolate (min. 70% cacao)
• 2 Eggs
• a pinch salt
• 1 egg yolk
• 1 tbsp spelt flour (Type 630)

Instructions

1. 1.

   Grease ramekins or cups (about 250 ml capacity) with butter and evenly dust with 1 tbsp sugar.

2. 2.

   Bring milk, cocoa powder, orange zest, and 2 tbsp sugar to a boil in a small pot while chopping the chocolate.

3. 3.

   Remove from heat, discard orange zest, add chocolate and stir until melted.

4. 4.

   Separate eggs. Beat egg whites with salt until stiff peaks form, letting remaining sugar fall in. Whisk all yolks and flour into the liquid chocolate. Fold in the meringue and pour the mixture into prepared ramekins.

5. 5.

   Place these in a large ovenproof dish (e.g., gratin pan or deep tray). Pour about 2–3 cm hot water over them and bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) on the lower rack for about 20 minutes.

6. 6.

   Serve immediately.