Chocolate and Orange Soufflé

Wheat, gluten, corn, soya, dairy & nut free

As it stands this soufflé will appeal to dark chocolate freaks but may be slightly bitter for those who prefer a less vigorous chocolate hit. These people should use a milder chocolate and add a little sugar.

Serves 6

300g dark, dairy free chocolate - we used 72% Green and Blacks cooking chocolate but you could use a the D&D Chocolate chips which are only 55% cocoa solids (www.danddchocolates.com 02476 370909)
grated rind of 1 large orange
25g light muscovado sugar (optional)
6 medium whole eggs plus two extra egg whites
4 tbsp orange liqueur - Cointreau, Grand Marnier etc

Heat the oven to 180C/350F/Gas Mark 4.
Break up and melt the chocolate over hot water or for 2-3 minutes in a microwave on high.
Cool slightly then stir in the orange rind, sugar if you are using it and the liqueur.
Separate the eggs and stir the yolks into the mixture.
Whisk the whites until they hold their shape in soft peaks. Stir 1/3 of the whites into the chocolate, then fold in the rest and pour into a soufflé dish.
Bake for 25 minutes or until the soufflé is risen and just firm to the touch - ideally it should still be slightly runny in the middle.
Serve at once with whatever cream or ice cream you can eat.

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