A splash of booze gives this dark and delicious soufflé a sophisticated touch – perfect for dinner parties
- 50g (2oz) caster sugar
- Zest and juice of 1 orange
- 25g (1oz) cocoa powder, sifted
- 1tbsp Grand Marnier or Cointreau
- 4 medium egg whites
- 1tsp oil
- 4tbsp half-fat crème fraîche
- 25g (1oz) dark chocolate, grated
Put the sugar, orange zest and juice in a pan. Simmer, stirring, until the sugar has dissolved and liquid is syrupy. Pour into a bowl and stir in the cocoa powder and liqueur.
Whisk the egg whites in a bowl until they form firm peaks. Stir 2tbsp into the syrup. Fold in the rest using a large metal spoon.
Divide the mixture between four 225ml ramekins greased with oil. Bake at 150°C (300°F, gas mark 2) for 8 to 10 mins or until the soufflés have risen and are firm to the touch.
Spoon crème fraîche into the middle, scatter chocolate on top and serve immediately.
Top tip for making Chocolate and orange soufflé
Making this dessert for the kids, too? You can leave out the booze and it'll still taste great.