Chocolate Souffle

Name: Chocolate Souffle
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: France
Ingredients: ½ cup + 2 tbsp light cream; 1 oz superfine sugar; 3 ½ oz dark chocolate; 1 oz butter; drizzle butter; 1 ¾ oz superfine sugar; 6 oz dark chocolate; 2 tbsp heavy cream; 4 egg yolks; 5 egg whites; 2 tbsp heavy cream; to serve powdered sugar

A France dessert. Ready in about 35 minutes. Difficulty: medium.

25 minPrep (about)
10 minCook (about)
35 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

⅓ cup + 2 tbsp light cream Shopping tip: Half-and-half or light cream (UK: single cream).
⅔ oz superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
2 ⅔ oz dark chocolate
⅔ oz butter
drizzle butter
1 ⅓ oz superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
5 oz dark chocolate
1 ½ tbsp heavy cream Shopping tip: Heavy cream or heavy whipping cream (UK: double cream).
3 egg yolks
4 egg whites
1 ½ tbsp heavy cream Shopping tip: Heavy cream or heavy whipping cream (UK: double cream).
to serve powdered sugar Shopping tip: Powdered sugar (UK: icing sugar).

How to make it

Steps in our own plain words.

Turn the oven on to 425°F (400°F for a fan oven).
Place baking tray on the top shelf.
For the sauce.
Heat the cream and sugar until boiling.
Take it off the heat.
Mix in the chocolate and butter until melted.
Keep warm.
Brush 6 x ⅓ cup + 2 tbsp ramekins using melted butter.
Sprinkle with the 1 ½ tbsp caster sugar.
Tip out any excess.
Melt your chocolate plus cream in bowl over pan of simmering water, cool.
Mix in the egg yolks.
Whisk the egg whites till they hold their shape.
Add the sugar, 1 tbsp each time.
Whisk back to the same consistency.
Mix a spoonful into the chocolate.
Fold in the rest.
Run your thumb around, wipe the rims clean, fill the ramekins and Working quickly the edges.
Turn oven down.
Do it to 400°F (350°F for a fan oven).
Place the ramekins onto the baking tray.
Cook in the oven for 8-10 mins till risen with a slight wobble.
Don’t open oven door too as this may make them collapse.
Wait until the soufflés are ready.
Dust with icing sugar, scoop a little hole from their tops.
Pour in some of your hot chocolate sauce.
Replace the lids.
Serve straight away.