Sweet Essentials: Chocolate-Centre Vanilla Soufflé

Soufflés have a reputation for unpredictability and for being tricky to get right but you really shouldn’t be scared of them. The most important thing is to read the recipe through first and follow the steps carefully. You also need to have a little practice to get used to your oven, cooking times and standing times and also to ensure the maximum ooze from the chocolate centre. Make sure you have everything ready when you need it, such as prepared moulds, cold chocolate centres, room temperature egg whites and a preheated oven. This will be half the battle and the rest is easy – just whip up a few egg whites and fold and bake your way to soufflé glory.