To anyone who enjoys chocolate combined with the warmth of ginger, this is heaven in a small pot! We love this, served with lemon ice cream to cut through the richness. These light and fluffy soufflés can be prepared earlier in the day if you want to make them for friends but not be whisking noisily when your guests are there. Make them and put the mixture into the ramekins and leave in a cool but not cold place until you’re ready to cook them. Serves 6
13 g coconut oil
50 g agave syrup
150 g 70% cocoa dark chocolate, broken into small pieces
53 ml almond milk
2 eggs, separated
13 g stem ginger
1 egg white
pinch of cream of tartar
1. If baking the soufflés immediately, preheat the oven to 190°c. Use a little coconut oil to grease 6 ramekins and dust with cocoa powder.
2. In a heatproof bowl set over lightly simmering water, melt together the coconut oil, agave syrup, almond milk and chocolate. Once melting, gently stir together before removing from the heat. Allow to cool a little and then stir in the egg yolks and chopped ginger.
3. In a separate large bowl, use an electric whisk to bring the 3 egg whites and cream of tartar to stiff peaks. Fold a third of the egg whites into the chocolate to loosen the mix before folding in the rest. Divide the mixture between the ramekins and put them on a baking tray in the oven to cook for 8 to 10 minutes until risen. If you want you can wait until later to bake the soufflés.
