Chocolate souffle with orange confit

Method

1. For the confit: In a medium pan, dissolve the sugar in the water over a gentle heat, stirring regularly. Once no sugar crystals are visible, vigorously boil the mixture for a few minutes until syrupy. Add the orange segments and ginger, cook for a minute more, then remove from the heat.

2. For the souffles: Generously butter 4 ramekins and set aside. In a medium pan, dissolve 250g of the sugar in half the water over a gentle heat, stirring regularly. Once no sugar crystals are visible, vigorously boil the mixture for a few minutes until syrupy, then remove from the heat and whisk in the chocolate.

3. Sift the cocoa powder and cornflower together, then mix in the rest of the water and add it to the pan of chocolate syrup. Heat the mixture carefully, whisking continuously over a medium heat until it begins to thicken – it may feel like the mixture is sticking but keep whisking. Remove from the heat, cool slightly and weigh 100g of the paste into a large bowl.

4. Preheat the oven to 190C/gas 5. In a large clean bowl, whisk the egg whites until they start to hold their shape, then whisk in the rest of the sugar, a few spoonfuls at a time, until it is all incorporated and the meringue is shiny. Stir a spoonful of the whites into the chocolate paste to loosen it, then carefully fold in the rest in a couple of additions.

5. Spoon the souffle batter into the prepared ramekins and bake in oven for 8-9 minutes without opening the door, until the souffles are risen. Whilst the souffles bake, warm the confit, then spoon over each cooked souffle and serve immediately.