Chocolate Souffle
Light, airy chocolate soufflés with a warm molten chocolate sauce — elegant dessert perfect for dinner parties.
Servings
4
Difficulty
Easy
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Ingredients
Main
- 0.142 l single cream
- 0.025 kg caster sugar (for sauce)
- 0.1 kg dark chocolate (for sauce)
- 0.025 kg butter (for sauce)
- butter (for ramekins)
- 0.05 kg caster sugar (for ramekins)
- 0.175 kg dark chocolate (for soufflé)
- 0.03 l double cream (for soufflé)
- 4 pcs egg yolks
- 5 pcs egg whites
- 0.03 l double cream (additional)
- icing sugar (to serve)
Directions
- Heat oven to 220C (fan 200C/gas 7) and place a baking tray on the top shelf.
- For the sauce, heat single cream (142 ml) and 25 g caster sugar until boiling.
- Remove from heat, stir in 100 g dark chocolate and 25 g butter until melted, then keep warm.
- Brush six 150 ml ramekins with melted butter and sprinkle with 2 tbsp (about 25 g) caster sugar, tipping out any excess.
- Melt 175 g dark chocolate with 2 tbsp double cream over a pan of simmering water, then cool slightly and mix in the 4 egg yolks.
- Whisk 5 egg whites until they hold their shape, then add 50 g caster sugar 1 tbsp at a time, whisking back to stiff but glossy peaks.
- Stir a spoonful of the whipped whites into the chocolate mixture to loosen, then gently fold in the rest.
- 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 ramekins onto the baking tray and bake 8–10 minutes until risen with a slight wobble.
- Do not open the oven early to avoid collapse.
- Dust soufflés with icing sugar, scoop a small hole in the top and pour in some hot chocolate sauce, replace lids and serve immediately.