Triple Chocolate Souffle Puddings
By Sam Stern
Ingredients 
110g Divine 70% Dark Chocolate
50g Divine White Chocolate
50g Divine Milk Chocolate
70g Fairtrade caster sugar
½ tsp grated orange zest
A very small pinch chilli flakes
4 eggs
Method
Put a small saucepan of water on to heat. Bring to simmering point.
Break the dark and white chocolate into a heatproof bowl.
Sit the bowl into the top of the pan – checking that the water doesn’t come into contact. Leave to soften and melt very gently without stirring.
Put the oven on to pre-heat at 200C/400F/gas 6.
Get 4 ramekins (10cm diameter) or heatproof bowls (200ml capacity).
Rub the insides generously with butter.
Measure out the sugar. Put a good pinch into each container and turn to coat the base and sides. This helps the mix to rise.
Check the chocolate. Remove. Add the orange rind and chilli. Stir well till smooth and glossy. Set aside.
Wash your hands so they’re grease free. Separate the eggs into two large bowls.
Add remaining sugar to the yolks. Beat vigorously with an electric hand whisk till you get a thick pale mousse.
Run the beaters under boiling water to get them grease free so the whites will whisk. Dry then whisk with a pinch of salt until stiff.
Chop the milk chocolate into little bits. Divide between the ramekins.
Pour the chocolate mix into the yolks and stir till well mixed.
Beat 1 tablespoon of the stiff whites into the mix to make the next stage easier.
Tip the remaining white onto the chocolate mix. Fold them together carefully with a large serving spoon or a spatula using large figure of eight movements until you have an airy brown mix.
Pour into the containers. Bake for 15 minutes but set the timer for 12 and check. You may need up to 20. The puddings are good when they are risen and firm but don’t overdo them. Stick a spoon in there – eat as they are or pour in some foam or cream or add a dollop of ice-cream.
About the Chef
Sam Stern
"Here’s a chocolate you needn’t feel guilty about. Divine Fairtrade chocolate is perfect for cooking and tastes fantastic – Divine cocoa powder adds strength and depth to the mix for a really special chocolate cake. I choose Divine for all my chocolaty recipes and it’s also great because it benefits the Ghanaian farmers who own half the company. Sam x"
A large chunk of Sam’s raison d’être is to encourage young people to get cooking. His previous three cook books – Cooking up a Storm; Real Food, Real Fast; and Get Cooking are pitched at the youth market, and are a fresh, funky and accessible entry for children and teenagers to get creative in the kitchen. His latest book, Sam Stern’s Student Cookbook, is perfect for college starters, gap-year travellers, first-jobbers and anyone cooking on a budget. Sam has won critical acclaim; his books have been translated into 15 languages; and he has advised on school menu design and teenage obesity policy for the London Borough of Barking & Dagenham. Sam was nominated for the Best of British awards earlier this year.
Sam Stern Website