An irresistible hot yet light chocolate dessert.
Sunflower oil for greasing50g caster sugar20g cocoa powderPinch cream of tartar3 medium egg whitesRind of one orange, grated
1. Set oven to 190°C/170°C Fan/Gas 5.
2. Grease 4 100ml ramekin dishes or ovenproof teacups.
3. Mix together the caster sugar, cocoa and cream of tartar.
4. In a clean, grease-free bowl, whisk the egg whites until they form stiff peaks. Gradually whisk in the sugar, cream of tartar and cocoa powder mixture.
5. Stir in the orange rind.
6. Divide the mixture between the dishes and place on a baking tray. Bake for 12 minutes until the soufflés have risen.
Serve immediately.
...of your guideline daily amount. Nutritional values to be used as a guide only.
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