Chocolate Soufflé with Boozy Peel

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OcadoLife

6 serving

Prep time:

Cook time: 1 hr 40 mins

Serves: 6

This Chocolate Soufflé with Boozy Peel delivers pure melt-in-the-mouth decadence. Made from a rich chocolate custard and a light soufflé base, all studded with juicy Grand Marnier-infused citrus peel, expert baker and food stylist Claire Ptak’s dinner party dessert will rise to any occasion. Try serving with a slick of single cream for ultimate indulgence.

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Ingredients Method

Ingredients

50g mixed peel
2 tbsp Grand Marnier
20g unsalted butter, well softened
105g caster sugar, to coat
100g 70% dark chocolate, chopped
100ml double cream
3 large eggs, separated
50g cocoa powder
½ tsp salt
¼ tsp cream of tartar

Method

Step 1

Combine the mixed peel with the Grand Marnier and set aside for at least 3 hrs (ideally overnight), so that the peel absorbs as much of the alcohol as possible.

Step 2

Grease a 17cm diameter x 8cm deep soufflé dish (or other same-size, straight- sided ovenproof dish) with very soft butter – the butter should be opaque but soft enough to brush onto the dish with a pastry brush (or use your fingers). This is one of the most important steps to ensure the soufflé rises evenly on the sides. Sprinkle 85g of the caster sugar into the dish and shake it to ensure it coats the inside in a thin, even layer. Tip out any excess sugar and put the dish in the fridge to chill until needed.

Step 3

Put the chocolate into a heatproof bowl and set aside. Heat the double cream in a small saucepan until hot but not boiling. Pour the heated cream over the chocolate and set aside to melt slowly, stirring every few mins until it’s combined, smooth and has cooled slightly.

Step 4

Once the mixture has cooled, add the egg yolks one by one, using a balloon whisk to combine until smooth. Whisk the cocoa powder with 100ml hot water until smooth. Now whisk these two mixtures together, and stir in the salt. If you’re making this custard base in advance (up to 3 hrs), keep it at room temperature until needed, away from any draughty windows or doors.

Step 5

Preheat the oven to 240°C/220°C fan/gas 9. Use an electric whisk to whisk together the egg whites and cream of tartar to soft peaks. Add the remaining caster sugar gradually, whisking to stiff peaks. Loosen the chocolate custard with a little of the whisked egg whites, then fold this gently into the remaining whites. Finally, fold in the boozy mixed peel (discarding any leftover soaking liquid).

Step 6

Transfer immediately to the soufflé dish. Ensure the mix is no more than 1.5cm from the rim of the dish, and smooth the top. Place in the middle of the oven, turning the temperature down to 200°C/180°C fan/gas 6. Bake for 30-35 mins, until it’s set, with a slight wobble. Serve immediately, with single cream.