How to Make Chocolate Soufflé
Soufflés derive from France in the early 18th century, and are made from two core components: egg yolks and egg whites. This light and fluffy dessert is notoriously tricky to make, however it provides impressive results once perfected. What could make a delicious soufflé even better? Rich, decadent chocolate, of course! This simple and flavourful chocolate soufflé recipe is going to be a sure-fire hit.
- 175g of Dark Chocolate (high cocoa %)
- 50g of Caster Sugar (plus a little extra)
- 5 Eggs (4 yolks and 5 whites)
- 2 tbsp of Double Cream
- Small Amount of Melted Butter (for greasing)
- Icing Sugar (for serving)
- Baking Tray
- Silicone Spatula
- 6 x 150ml Ramekins
- Pastry Brush
- Glass Bowl
- Mixing Bowl
METHOD: Delicate Soufflés Oozing with Chocolate
- Preheat your oven to 220°C (200°C fan or gas mark 7) and put your baking tray on the top shelf.
- Melt a small amount of butter, and then lightly brush six 150ml ramekins with it. Sprinkle the ramekins with 2 tbsp of caster sugar, and then tip out any extra.
- Separate your egg whites and egg yolks. Simmer a saucepan of water. Break up your chocolate, add it to a glass bowl, and then place it over the saucepan of simmering water. The water should not touch the bowl. Add the cream, stir until melted, and then leave it to cool. Mix your egg yolks into the creamy chocolate mixture.
- Whisk your egg whites in a mixing bowl until a little stiff. One tablespoon at a time, add the sugar to the egg whites. Keep whisking to ensure it stays at the same consistency.
- Mix a spoonful of the egg white mixture into the chocolate mixture, and then very gently fold in the rest of the egg whites.
- Fill the ramekins with the soufflé mixture, wipe away any excess mix around the rims, and then gently run your thumb around the edge of each ramekin to shape the rise.
- Turn your oven temperature down to 200°C (180°C fan or gas mark 6) and carefully place the ramekins onto the baking tray. Leave them in the oven for between 8 and 10 minutes – they should rise well and wobble a little. Note: make sure you don’t keep opening the oven door while baking – this will make the soufflés collapse! You’ve got to rely on your initiative.
- Once baked, remove the soufflés from the oven and lightly dust each one with icing sugar. They’re ready to serve (and enjoy!) straight away.