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- Unsalted butter 50g
- Caster sugar 135g, we used Billington's Golden Caster Sugar
- Dark chocolate 210g, at least 70% cocoa solids
- Ground ginger 2 tsp
- Ground cinnamon 1 tsp
- Dark rum 2 tsp
- Vanilla extract few drops
- Eggs 5, separated
- Vanilla custard, to serve
These soufflés must be cooked just before eating; they will flatten within 2 minutes of being removed from the oven. Be careful not to open the oven during cooking, as this may prevent them from rising.
Recipe courtesy of Home Bake published by Mitchell Beazley.