French Chocolate Soufflé with Raspberry Sauce

Ingredients

Instructions

1. 1 Preheat the oven to 375°F (190°C). Butter four ramekins and lightly dust with cocoa powder.
2. 2 In a heatproof bowl, melt the dark chocolate over simmering water, stirring until smooth. Remove from heat and let cool slightly.
3. 3 In a separate bowl, beat the egg yolks with granulated sugar until thick and pale. Stir in the melted chocolate and vanilla extract.
4. 4 In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add caster sugar, beating until stiff peaks form.
5. 5 Gently fold one-third of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites until just combined.
6. 6 Divide the mixture evenly among the prepared ramekins. Run your thumb around the edge of each ramekin to help the soufflés rise evenly.
7. 7 Bake in the preheated oven for 15-18 minutes, until soufflés are puffed and have a slight wobble.
8. 8 Meanwhile, for the raspberry sauce, combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until raspberries break down.
9. 9 Stir in the cornstarch mixture and cook for another minute, until the sauce thickens. Remove from heat and strain through a sieve to remove seeds.
10. 10 Serve the soufflés immediately with warm raspberry sauce drizzled over the top.