French Chocolate Soufflé with Raspberry Sauce

Ingredients

• 2 tablespoons unsalted butter, melted
• 3 tablespoons cocoa powder, sifted
• 3 ounces dark chocolate, chopped
• 1 cup granulated sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 1 teaspoon cream of tartar
• 1 cup caster sugar

• 1 cup fresh raspberries
• 2 tablespoons sugar
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon cornstarch, mixed with 1 tablespoon water

Method

1. 01
   Preheat the oven to 375°F (190°C). Butter four ramekins and lightly dust with cocoa powder.
2. 02
   In a heatproof bowl, melt the dark chocolate over simmering water, stirring until smooth. Remove from heat and let cool slightly.
3. 03
   In a separate bowl, beat the egg yolks with granulated sugar until thick and pale. Stir in the melted chocolate and vanilla extract.
4. 04
   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. 05
   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. 06
   Divide the mixture evenly among the prepared ramekins. Run your thumb around the edge of each ramekin to help the soufflés rise evenly.
7. 07
   Bake in the preheated oven for 15-18 minutes, until soufflés are puffed and have a slight wobble.
8. 08
   Meanwhile, for the raspberry sauce, combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until raspberries break down.
9. 09
   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.