
Cocoa powder gives this dessert a lovely rich, chocolatey taste.
Serves
6
Prep
10 minutes
Cook
6 minutes
Nutritional Information:
Each 73g serving contains (excludes serving suggestion)
- KCal
- 101
- Carbs
- 15.3g
- Fibre
- 0.7g
- Protein
- 3.7g
- Fat
-
2.6g
(Medium)
- Saturates
-
1.6g
(Medium)
- Sugars
-
14.7g
(Medium)
- Salt
-
0.11g
(Low)
Ingredients
Ingredients
- A little vegetable oil, for greasing
- Grated rind and juice of 2 large oranges
- 75g caster sugar
- 4 large egg whites, beaten until stiff
- 25g cocoa powder
- 2 tablespoons orange juice
- Few drops of orange extract (available from all good supermarkets)
- 4 tbsp half-fat crème fraîche
Method
Method
Recipe tips
- If you have trouble getting your egg whites to peak properly, add a drop or two of lemon juice to help strengthen the structure of the mixture.
- To get your soufflés to rise, don’t overfold. Instead, gently fold in the whites until the point where the streaks of white disappear.
- Use fresh, room temperature eggs. Whipping cold eggs is harder work and you won't get as much lift from them.