Nothing says Easter like lashings of chocolate, but if you’re entertaining this weekend and want to pull out all the stops, then foil-wrapped eggs just ain’t going to cut it. We’ve hit up one of our favourite Mr & Mrs Smith tastemakers, Aussie celebrity chef Curtis Stone, to share a wicked dessert that’s sure to win over the crowds. This dark chocolate soufflé is seriously swoon-worthy…
15 grams unsalted butter
1/3 cup sugar, plus more for coating soufflé dishes
125 grams good-quality dark chocolate (60% to 70% cacao), coarsely chopped
1/2 cup cold water
1/3 cup unsweetened cocoa powder
6 large egg whites
Preheat the oven to 180°F.
Coat the interiors of six 240ml soufflé dishes completely with the butter; then coat them with sugar. Place the dishes on a baking tray.
Stir the chopped chocolate in a large bowl set over a saucepan of simmering water until it is melted and smooth. Whisk in the cold water and the cocoa powder. Remove from the heat and set aside.
Using an electric mixer fitted with the whisk attachment, beat the egg whites in a large bowl until they are soft peaks. Gradually beat in the 1/3 cup of sugar. Continue beating until the egg whites are shiny and form soft peaks when the whisk is removed.
Fold a quarter of the egg white mixture into the warm chocolate mixture. Fold in remaining egg white mixture (the new mixture will resemble chocolate mousse).
Divide the soufflé batter equally among the prepared soufflé dishes.
Bake the soufflés until they puff but are still moist in the center, about 12 minutes. Lightly dust with icing sugar and serve immediately.