Chocolate Souffle

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat oven to 220C/fan 200C/gas 7 and put the a baking tray on the top shelf. For the sauce, heat the cream and sugar until boiling. Take the pan off the heat, fold in the chocolate and butter until melted, then keep warm.
2. 2Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess.
3. 3Melt the butterMelt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks.
4. 4WhiskWhisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency. Mix a spoonful into the chocolate, then gently fold in the rest.
5. 5Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges.
6. 6Turn oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, then put it in the oven for 8-10 mins until risen with a slight wobble.
7. 7Don’t open the oven door too early as this may make them collapse.
8. 8ServeOnce the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce. Replace the lids and serve straight away while it's hot.