Lighter chocolate-orange soufflés
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Lighter chocolate-orange soufflés
Puffy pudding clouds that deliver an intense chocolate hit, despite being lower in calories and sugar than a classic chocolate soufflé. Cacao nibs add a nubbly texture, but can be left out if you don’t have them in your cupboard already
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
238Kcal
Fat
10gr
Saturates
4gr
Carbs
26gr
Sugars
22gr
Fibre
2gr
Protein
8gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 40g plus 1 tbsp caster sugar
- 15g cocoa powder, plus extra to dust
- 10g cornflour
- 150ml skimmed milk
- 1 tbsp triple sec or other orange liqueur
- grated zest of ½ orange, plus extra to garnish
- 40g dark chocolate, finely chopped
- 1 tbsp cacao nibs (optional)
- vegetable oil, to grease
- 2 medium eggs, separated, plus 1 extra egg white
- 4 heaped tsp lighter crème fraîche, to serve
Step by step
Get ahead
Prep to the end of step 2 several hours ahead, pressing a sheet of clingfilm or baking paper onto the surface of the chocolate sauce to avoid a skin forming. Whisk in 1 tbsp milk before adding the egg yolks.
- Put 40g of the sugar in a small pan with the cocoa powder, cornflour and a pinch of salt. Whisk together to disperse any lumps, then gradually blend in the milk. Cook on a low heat, stirring, until thickened, about 3 minutes. Remove from the heat and add the liqueur, orange zest, chocolate and the cacao nibs, if using, then transfer to a bowl and leave to cool for 5 minutes.
- Preheat the oven to 200°C, fan 180°C, gas 6. Brush 4 x 150ml ramekins lightly with oil then dust with 1 tablespoon of sugar, tipping it around each to coat the insides. Place on a baking tray.
- Mix the egg yolks into the cooled chocolate sauce. Whisk the egg whites to soft peaks in a separate bowl using an electric hand whisk – don’t make them too stiff or they will be difficult to fold in. Using a large metal spoon, stir about a quarter of the egg whites into the chocolate sauce to loosen the mixture, then carefully fold in the rest, keeping as much air in the mixture as possible.
- Spoon into the ramekins and then run a cutlery knife around the rim of each one, to help with the rise. Bake for about 15 minutes until risen and puffy.
- Serve immediately, topped with a spoonful of lighter crème fraîche, orange zest and a dusting of cocoa powder. The soufflés can also be left to cool then turned out and served as a light cake-type dessert.
