Teacup Chocolate Souffle


3 oz chocolate, melted
1 Tbsp double cream
2 eggs, separated
Cocoa powder, for dusting


Heat the oven to 400F/200C.
Butter and sugar two small ovenproof tea cups.
Stir the cream and egg yolks into the warm chocolate.
Whisk the egg whites until stiff.
Stir in half and fold in the rest.
Pour into the cups and bake for 10 to 12 minutes, or until risen and cooked.
Dust with cocoa.

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