Chocolate Rhubarb Soufflé

Ingredients

• 150g rhubarb, cut into 2cm pieces
• 2 tbsp sweetener
• 50g dark chocolate (70%)
• 3 egg whites
• 1 egg yolk
• 1 tbsp cocoa powder
• Pinch of salt
• Butter and cocoa for ramekins

Method

1. 1Simmer rhubarb with 1 tbsp sweetener and 2 tbsp water until soft. Purée and cool.
2. 2Preheat oven to 200°C/180°C fan/Gas 6. Butter 4 ramekins and dust with cocoa.
3. 3Melt chocolate and stir in egg yolk and cocoa powder. Mix in rhubarb purée.
4. 4Whisk egg whites with salt until foamy. Add remaining sweetener and whisk to stiff peaks.
5. 5Fold one-third of whites into chocolate mixture, then fold in the rest gently.
6. 6Divide among ramekins and level the tops.
7. 7Run your thumb around the edge to help them rise evenly.
8. 8Bake for 12-14 minutes until risen and just set.
9. 9Serve immediately - they will deflate!