- 80 g Dark chocolate
- 1 tbsp balsamic glaze
- 3 tbsp All-purpose flour
- 1 orange zest
- 3/4 cup whipping cream
- 2 tbsp cocoa powder, for dusting
- 200 g sugar for the egg whites
- 4 tbsp Butter
- 6 free-range egg whites
- 6 free-range egg yolks
- A few drops vanilla extract
- 600 ml milk
- A pinch salt
- 3 Tbsp cocoa powder, for dusting
- 1/2 cup plus 2 tbsp sugar for the egg whites
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
- Position the oven rack to the lowest setting and remove the middle rack.
- Preheat the oven to 200 °C.
- To prepare the soufflés, lightly coat 6 mini soufflé dishes with butter, sprinkle evenly with 2 tablespoons of sugar and set aside.
- Combine the remaining 1/2 cup sugar, flour, cocoa, balsamic glaze and salt in a medium saucepan and whisk over a medium-high heat.
- Gradually add the milk and bring to a boil, stirring constantly with the whisk.
- Cook for a further 2 minutes or until slightly thickened, stirring constantly.
- Remove the mixture from the heat, add the dark chocolate and stir until smooth.
- Transfer the mixture to a large bowl and cool.
- Stir in the vanilla extract and the egg yolk.
- Place the egg whites in a large mixing bowl and beat at high speed with a mixer until stiff peaks form (do not overbeat).
- Gently fold one-fourth of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites.
- Gently spoon the mixture into the prepared soufflé dishes. Sharply tap the dishes 2 or 3 times on the kitchen counter to level the mixture.
- Place the dishes on a baking sheet, put the baking sheet on the bottom rack and immediately reduce the oven temperature from 200 °C to 180 °C.
- Bake the soufflés for 40 minutes or until a wooden pick inserted in the side of a soufflé comes out clean.
- To prepare the sauce, melt the sugar in a saucepan, then add the butter. Add the rest of the ingredients and stir well.
- Serve warm with the soufflés.
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