Olive Magazine
Four white ramekins filled with chocolate souffles, set on a wooden board

Chocolate soufflé

Published: January 25, 2022 at 10:40 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This easy-to-follow recipe will guarantee light, fluffy and chocolaty soufflés for your loved ones

  • Gluten free
Nutrition:
NutrientUnit
kcal286
fat20.6g
saturates11.7g
carbs18.6g
sugars18.5g
fibre2g
protein5.4g
salt0.2g
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Try this recipe for chocolate soufflé, then check out our hazelnut soufflé, Nutella soufflé, cheese soufflé and more soufflé recipes

Ingredients

  • 1 tbsp unsalted butter, melted
  • 25g golden caster sugar, plus 1 tbsp
  • 75g best-quality dark chocolate (70% cocoa solids), chopped
  • 50ml vanilla pod, split and seeds scraped out
  • 50ml whole milk
  • 2 eggs, separated
  • icing sugar, for dusting
  • pouring cream, to serve

Method

  • STEP 1
    Heat the oven to 220C/fan 200C/gas 7. Butter four 150-200ml ramekins, dust the insides with 1 tbsp of caster sugar, then tip out the remaining sugar. 
  • STEP 2
    Warm the dark chocolate, cream and milk in a small pan and over a low heat, stirring until glossy and melted. Remove from the heat. 
  • STEP 3
    Whisk the egg whites with an electric whisk until soft peaks form, then add the sugar a teaspoon at a time until stiff peaks form. Whisk the egg yolks with the cooled melted chocolate until combined. Stir a little of the egg whites into the yolk mixture to loosen, then carefully fold in the remaining egg whites until uniform in colour. 
  • STEP 4
    Spoon into the ramekins, run a knife around the rims of the soufflés, then bake for 10-14 minutes or until well risen – don’t open the oven door until 10 minutes is up. 
  • STEP 5
    Dust with the icing sugar, if you like, make a well in the middle and pour in the cream. 

Find more

Pain au chocolates baked in a bread and butter-style pudding with chocolate custard
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