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How to make Low cal choc orange souffles

Yield = 4
Prep time: 0:15
Cook time: 0:25
Total time: 0:40

Ingredients

  • 1 teaspoon coconut oil, to grease
  • 55g (1/4 cup) caster sugar
  • 2 tablespoons raw cacao or dark cocoa powder
  • 2 teaspoons cornflour
  • 125ml (1/2 cup) reduced-fat milk
  • 1 tablespoon Grand Marnier liqueur
  • 1/2 teaspoon orange rind, finely grated
  • 40g dark chocolate (70% cocoa), finely chopped
  • 1 egg yolk
  • 2 egg whites
  • Raw cacao, or dark cocoa powder, extra, to dust

Method

  • Step 1 Preheat oven to 200C/180C fan forced. Grease four 125ml (1/2 cup) ovenproof ramekins with the coconut oil. Lightly dust with 3 tsp of the sugar.
  • Step 2 Place the cacao powder and cornflour in a small saucepan. Slowly add the milk, whisking constantly, until smooth and combined. Whisk in the remaining sugar, liqueur and orange rind. Cook over medium-low heat, stirring constantly, for 6 minutes or until sugar dissolves and mixture thickens. Remove from heat. Stir in the chocolate until melted and smooth. Transfer to a bowl. Cool for 5 minutes. Whisk in the egg yolk.
  • Step 3 Use electric beaters to beat the egg whites in a clean, dry bowl until soft peaks form. Fold one-third of the egg white into the chocolate mixture. Fold in remaining egg white mixture. Divide among prepared ramekins. Bake for 15-17 minutes or until puffed and just set. Serve immediately dusted with extra cacao powder.