Chocolate Lava Soufflés

Step 1: Prepare the Oven and Ramekins

• Preheat the Oven: Heat your oven to 220°C (200°C fan/gas mark 7). Place a baking tray on the top shelf of the oven to heat.
• Prepare the Ramekins: Brush 6 x 150ml ramekins with melted butter. Sprinkle each ramekin with 2 tbsp caster sugar, then tip out any excess sugar. This helps the soufflé rise evenly and gives it a crisp exterior.

Step 2: Make the Chocolate Sauce

• Heat the Cream and Sugar: In a small saucepan, heat the cream and 25g caster sugar until it begins to boil. Remove from the heat as soon as it reaches a boil.
• Melt the Chocolate: Stir in the 100g dark chocolate and 25g butter until completely melted and smooth. Keep the sauce warm while you prepare the soufflé base.

Step 3: Prepare the Chocolate Mixture

• Melt the Chocolate and Cream for the Base: In a heatproof bowl, melt the remaining 175g dark chocolate and 2 tbsp double cream over a pan of simmering water (bain-marie method). Stir until smooth, then remove from the heat and allow it to cool slightly.
• Mix in the Egg Yolks: Once the melted chocolate is slightly cooled, whisk in the egg yolks until fully combined.

Step 4: Whisk the Egg Whites

• Whisk the Egg Whites: In a separate bowl, whisk the 5 egg whites until they hold stiff peaks.
• Add Sugar: Gradually add the 50g caster sugar, 1 tbsp at a time, whisking until the egg whites are glossy and firm.

Step 5: Combine the Mixtures

• Fold in the Egg Whites: Take a spoonful of the whipped egg whites and mix it into the chocolate mixture to lighten it. Then gently fold in the rest of the egg whites, being careful not to deflate the mixture.

Step 6: Fill the Ramekins

• Fill the Ramekins: Working quickly, spoon the soufflé mixture into the prepared ramekins. Fill them almost to the top, then run your thumb around the inside edge of each ramekin to create a clean rim. This helps the soufflé rise evenly.

Step 7: Bake the Soufflés

• Lower the Oven Temperature: Turn the oven down to 200°C (180°C fan/gas mark 6).
• Bake: Place the ramekins on the hot baking tray in the oven and bake for 8-10 minutes until the soufflés are risen and golden with a slight wobble in the center. Do not open the oven door too early, as this may cause the soufflés to collapse.

Step 8: Serve the Soufflés

• Add the Chocolate Sauce: Once the soufflés are done, dust the tops with icing sugar. Use a spoon to scoop a small hole in the top of each soufflé, then pour in a generous amount of the hot chocolate sauce.
• Replace the Tops: Gently replace the soufflé lids and serve immediately while hot. Enjoy your light, fluffy, and indulgent chocolate soufflés with a rich molten center!