chocolate soufflé

Soufflés are meant to be difficult, right? They are meant to be the test of a true chef. That fickle assessment of skill that will collapse if you dare to even look at it the wrong way. What would you say if I were to tell you that they can actually be pretty easy to make. So easy, in fact, that I made the soufflé pictured in the image below at 1 AM, after a heavy night in the pub. We had a craving, don’t judge…

There isn’t much better than a chocolate soufflé. A soft, aerated chocolatey pot of goodness, it’s sure to fill you with joy.

Next time you fancy an indulgent dessert, give the recipe below a go. It won’t work 100% of the time. Some of the stereotypes about soufflés are true, and they will sometimes deflate at the worst time, but you’ve got a good chance of success. Just 2 tips: Don’t be tempted to open the oven whilst they cook as a change in the temperature will make them deflate, and try to eat them as soon as possible once they come out as they will sink as they cool.

Feel free to cut a little hole in the top of your soufflé and pour in some more double cream, or do whatever you want to do to it. Have fun with it, dessert should be enjoyed and indulged in.

 
chocolate soufflé recipe

for the souffle

butter (for greasing)

50g + 2 tbsp white sugar

175g dark chocolate (70%+)

2 tbsp double cream

4 egg yolks

5 egg whites

method

  1. Start by heating your oven to 220c and place a baking tray on the middle shelf.

  2. Then, get 6 ramekins that are around 150ml in volume. Rub the butter all around the inside and sprinkled a little sugar in each. Roll the sugar around until it coats the whole of the inside of the ramekin.

  3. Now that you have all your prep sorted, it’s time to make the soufflé. You do have to work quickly at times, so read ahead before you start in order to make sure you know the process and have everything ready.

  4. Chop your chocolate and melt with the cream in a bowl over a saucepan of boiling water.

  5. Once it’s melted, remove the bowl from the heat and let it cool.

  6. Separate your eggs and mix the yolks into the cream and chocolate. If your mix is not totally cool, the eggs will scramble, so be sure before you add them.

  7. In a separate bowl, whisk the egg whites until peaks start to form. Add the sugar 1 tbsp at a time, and whisk back into peaks after each one.

  8. Mix one spoon of the whites into the chocolate mix to loosen it, then gently fold the remainder in until it is fully incorporated. It is super important to be as delicate as you can here in order to keep as much air in the mix as possible.

  9. Working quickly, gently fill the ramekins with the soufflé mix and wipe the rims. Run your thumb around the circumference to make a little divot around the edge of each soufflé.

  10. Place the ramekins on the tray in the oven and turn the oven down to 200c.

  11. Bake for 8-10 minutes, until the soufflé have risen and are still wobbly. If you have a glass fronted oven, do this by eye. Otherwise, trust your instinct, but take them out of the oven once you’ve opened it.

  12. Once removed, eat as soon as they are cool enough. You can dust the top with some icing sugar, pour some cream into the middle, or do whatever your heart feels. After all, you just made an incredibly chocolate soufflé, completely from scratch! Enjoy the moment!