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Chocolate soufflé

Chocolate soufflés in ramekins, dusted with icing sugar

Chocolate soufflé

Name: Chocolate soufflé
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: French
Ingredients: 142ml pot single cream; 25g caster sugar; 100g dark chocolate (70% cocoa), broken into pieces; 25g butter; melted butter for the ramekins; 50g caster sugar plus 2 tbsp extra; 175g dark chocolate (70% cocoa), broken into pieces; 2 tbsp double cream; 4 egg yolks; 5 egg whites; 2tbsp icing sugar to serve

Good Food team

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Serves 6

More effort

Prep: 20 mins

Cook: 10 mins

Plus cooling

A star rating of 4.1 out of 5.26 ratingsRate

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Light as a feather, these hot chocolate soufflés are sure to please. Perfect for a dinner party dessert, served with chocolate cream sauce.

Vegetarian

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Follow our recipe for how to make chocolate soufflé, then check out more soufflé recipes.

Ingredients

Nutrition

Units:

MetricUS

For the hot chocolate sauce

142ml pot single cream
25g caster sugar
100g dark chocolate

(70% cocoa), broken into pieces
25g butter

For the soufflés

melted butter

for the ramekins
50g caster sugar

plus 2 tbsp extra
175g dark chocolate

(70% cocoa), broken into pieces
2 tbsp double cream
4 egg yolks
5 egg whites
2tbsp icing sugar

to serve

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Nutrition: per soufflé

kcal511
fat36g
saturates18g
carbs41g
sugars33g
fibre3g
protein10g
salt0.29g

low

Method

step 1

Heat the oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf. For the sauce, heat the cream and sugar until boiling. Remove from the heat, stir in the chocolate and butter until melted, then keep warm.
step 2

Brush six 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess. Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks. Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency. Mix a spoonful into the chocolate, then gently fold in the rest.
step 3

Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges. Turn oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, then bake for 8-10 mins until risen with a slight wobble. Don’t open the oven door too early as this may make them collapse.
step 4

Once the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce. Replace the lids and serve straightaway.

Recipe from Good Food magazine, April 2008

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A star rating of 4.1 out of 5.26 ratings

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