Chocolate Souffle

Chocolate Souffle

Dark chocolate risen high over the ramekin, airy crust over molten heart — dessert as theater.

Total
50 min
Serves
4

The soufflé, French dessert's great theater: a dark chocolate base lightened with whipped whites, baked in buttered, sugared ramekins until it rises over the rim with a soft-set heart. It demands a little nerve and rewards it doubly — the first spoon-crack into the airy crust is pure occasion. Serve immediately, applause optional.

Ingredients

  • 142ml Single Cream
  • 25g Caster Sugar
  • 100g Dark Chocolate
  • 25g Butter
  • drizzle Butter
  • 50g Caster Sugar
  • 175g Dark Chocolate
  • 2 tbs Double Cream
  • 4 Egg Yolks
  • 5 Egg White
  • 2 tbs Double Cream
  • to serve Icing Sugar

Instructions

  1. Heat 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.
  2. Brush 6 x 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.
  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.
  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 straight away.

Nutrition (per serving)

Calories
350
Protein
7.5 g
Fat
22 g
Carbs
30 g

Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.

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