4 tbsp lactose free double cream
250g/8 oz lactose/dairy free plain chocolate, finely chopped
90g/3 oz caster sugar or vanilla sugar
4 egg yolks
6 egg whites
pinch of salt
icing sugar, for dusting
To prepare dishes
unsalted lactose free butter
Raspberries and blueberries
Preheat the oven to 200C/400F/Gas 6. Butter (lactose free) 6 small ovenproof soufflé dishes or ramekins, each large enough to take 200-300ml (1/3-½ pint) and dust with caster sugar.
Put the lactose free cream into a saucepan large enough to take the chocolate, and bring up to the boil.
Tip the lactose free chocolate in, then draw off the heat and stir until melted.
Now stir in the sugar, then the egg yolks, one at a time.
Whisk the egg whites with the salt until stiff. Fold into the chocolate sauce.
Pour into the prepared soufflé dishes, then slide them straight into the freezer (covered with cling film) or into the hot oven.
Bake for 15-20 minutes (for unfrozen) or 20-25 minutes (for frozen) until well risen.
Dust with icing sugar and serve at once with some lactose free whipped cream, mixed with a few raspberries and blueberries.
Recipe adapted from: Good Food