Chocolate Soufflé Recipe
Chocolate Soufflé is French dessert theatre: a dark, molten-centred cloud that rises dramatically from its ramekin. It looks impressive but needs only eggs, chocolate and a little courage.
- Prep time
- 20 mins
- Cook time
- 20 mins
- Total time
- 40 mins
- Servings
- 4 servings
- Calories
- 380
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Ingredients
- 150 g dark chocolate, chopped
- 3 eggs, separated
- 40 g butter, plus extra for greasing
- 40 g sugar, plus extra for coating
- 1 tbsp plain flour
- 1 tsp vanilla extract
- Pinch of salt
- Icing sugar, to dust
Instructions
- Butter four ramekins generously and coat with sugar, then chill.
- Melt the chocolate with butter until smooth, then whisk in the yolks, flour and vanilla.
- Whisk the egg whites with salt to soft peaks, gradually adding the sugar until glossy.
- Fold the whites into the chocolate base in three gentle additions, keeping as much air as possible.
- Fill the ramekins, level the tops and run a thumb around the rim, then bake at 190C for 12-14 minutes until risen.
- Dust with icing sugar and serve immediately.
Pro tips
- Do not open the oven door while the soufflés rise.
- Clean, grease-free bowls whip the whites to their fullest.
- Serve within minutes; soufflés wait for no one.
Frequently asked questions
Can I make soufflé ahead?
Prepare the base and ramekins ahead, but whip and fold the whites just before baking.
Why did my soufflé collapse?
Under-whipped whites, a cool oven or a delay before serving are the usual causes.
Can I use milk chocolate?
Yes, but reduce the sugar slightly as milk chocolate is sweeter.
