Chocolate Souffle

Name: Chocolate Souffle
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 142ml Single Cream; 25g Caster Sugar; 100g Dark Chocolate; 25g Butter; 2 tbs Double Cream; 4 Egg Yolks; 5 Egg White; to serve Icing Sugar

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Serves 4 393 kcal per serving Prep 20 min Cook 15 min

Ingredients

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

Instructions

Preheat the oven to 220°C / 200°C fan / Gas mark 7 and place an empty baking tray on the top shelf to heat up.
To make the chocolate sauce, heat the single cream and sugar in a small saucepan until it comes to the boil. Remove from the heat, add the dark chocolate and butter, and stir until smooth. Keep the sauce warm.
Brush six 150 ml ramekins with melted butter. Sprinkle the inside with caster sugar, turning to coat evenly, then shake out any excess.
Melt the dark chocolate and double cream together in a heatproof bowl set over gently simmering water, making sure the bowl does not touch the water. Remove from the heat, allow to cool slightly, then stir in the egg yolks until smooth.
In a clean, dry bowl, whisk the egg whites to soft peaks. Gradually add the sugar, one tablespoon at a time, whisking until the whites return to a firm, glossy consistency.
Stir one spoonful of the whipped whites into the chocolate mixture to loosen it, then gently fold in the remaining whites in batches, keeping the mixture light.
Spoon the mixture into the prepared ramekins. Run your thumb around the inside rim of each one. Reduce the oven temperature to 200°C / 180°C fan / Gas mark 6, place the ramekins on the hot baking tray and bake for 8–10 minutes, until risen and just slightly wobbly in the centre.
Dust the soufflés with icing sugar, make a small hole in the centre of each and pour in some of the warm chocolate sauce. Replace the tops and serve immediately.

Tips

Brush your ramekins with softened butter using upward strokes and coat with sugar to help the soufflé ‘climb’ evenly.
When folding in the egg whites, use a large metal spoon and a ‘figure-eight’ motion to keep as much air as possible.
Never open the oven door during the first 10 minutes of baking, or the sudden drop in temperature will cause the soufflé to collapse.

Variations

Orange Chocolate: Add a teaspoon of Grand Marnier and some orange zest to the chocolate base.
Spiced: Add a pinch of cinnamon and cayenne pepper for a subtle ‘Mexican Hot Chocolate’ warmth.

Storage

Soufflés must be served immediately as they begin to deflate within minutes of leaving the oven. The chocolate base can be made a few hours in advance.

Serving Suggestions

Gently poke a hole in the center with a spoon and pour in a little heavy cream or chocolate sauce.
Dust with powdered sugar just seconds before serving at the table.