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Double chocolate soufflé with orange and ginger confit

04 JULY 2014
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Luke Thomas says: "This is a special recipe for me because it’s what I made when I won a big competition that really kick-started my cooking career. It was the Springboard FutureChef competition when I was 15 and ever since then I’ve never looked back."

Serves: 4
Preparation Time: 30 Minutes
Cooking Time: 30 Minutes

Ingredients

A little butter, for greasing
295g caster sugar
60g dark chocolate, broken into small pieces
65g plain flour
60g cocoa powder
3 egg whites 

Orange ginger confit:
3 oranges
150g caster sugar
1 teaspoon grated fresh root ginger

Method

First, make the fiery orange and ginger confit. Peel and segment the oranges, pouring any juice into a cup. Tip the sugar into a small saucepan and pour over 50ml water. Bring to the boil over a low heat and swirl gently until the sugar has completely dissolved. Add the grated ginger and the orange segments and juice. Cook for 1 minute, stirring gently, then remove from the heat and set aside.

Preheat the oven to 190° C. Grease 4 ramekins with a little butter. Place 250g sugar in a small pan and add 150ml water. Bring to the boil over a medium heat. Once it’s boiling, carefully whisk in the chocolate until melted, then set aside.

In a bowl, mix together the flour, cocoa powder and 250ml water. Now add this to the pan of water, sugar and chocolate and using a spatula stir constantly over a medium heat until really thick. It should take 4-5 minutes to complete this process. You’re looking for this to really be almost a soft Nutella or peanut butter consistency. It should form a lovely rich chocolatey paste. Cover the bowl with clingfilm and set aside.

Whip the egg whites until they form soft peaks, then gradually add the remaining sugar. Keep whipping until it’s smooth and incorporated. Fold in about a quarter of the chocolate paste and mix well, then fold in the rest. Keep it lovely and light.

Spoon the mix into the buttered ramekins and cook for about 8-10 minutes until puffed up and cooked through. Serve with the confit.

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