Orange Chocolate Souffle


  • 2 eggs – separate whites and yolks

  • Pinch salt

  • 25g castor sugar

  • 40mls freshly squeezed orange juice

  • Grated zest of one orange

  • 2 squares of chocolate or 2 chocolate buttons


Preheat oven to 190 degrees. Butter 2 largeish ramekins and dust with sugar.  Whisk the egg whites in a clean glass bowl until firm peaks form.  Gradually add in the castor sugar until firm peaks form.

In a separate bowl whisk together the egg yolks, orange zest and juice until the mixture is pale and thick.  Whisk a few spoonfuls of the egg whites into the yolk mixture and then gently fold in the rest of the egg whites.  Gently spoon into the ramekins and bake for 12 minutes.

When the soufflés are risen, remove from the oven, cut a small slit in the top and slide in the chocolate.  Serve immediately.

* Have the eggs at room temperature, the whites will have more volume.