for 4 servings
- 0.333 cup unsalted butter (softened)
- 0.333 cup gluten-free all purpose flour (sifted)
- 1.333 cups Whole milk
- ¾ cup Dark chocolate (grated)
- ¼ cup superfine caster sugar
- 3 medium egg yolks
- 4 medium egg whites
- 1 pinch salt
- 2 tablespoons powdered sugar
- 2 tablespoons white Chocolate chip
Preheat the oven to 190°C(170° fan)|375F|gas 5. Grease four heatproof tea cups with a little softened butter. Chill until ready to use.
Melt the remaining butter in a saucepan set over a medium heat. Whisk in the flour and cook for 1 minute, whisking, until thickened.
Whisk in the milk and cook until thickened, 2 minutes. Stir in the chocolate and two tablespoons of the sugar. Remove the saucepan from the heat and beat in the egg yolks.
Beat the egg whites with a pinch of salt until stiffly peaked. Add the remaining caster sugar and beat until thick and glossy.
Stir one third of the beaten egg white into the chocolate mixture. Fold in the rest using a rubber spatula and divide the batter between the buttered tea cups.
Sit the cups on a baking tray and transfer the tray to the oven. Bake for 22-25 minutes until the souffles are coming away from the edge of the cups.
Remove from the oven and serve with a dusting of icing sugar and a few white chocolate chips on top.