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    Chocolate Souffle

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    Chocolate Souffle

    • Preparation time: 15 minutes
    • Cooking time: 7 minutes to 8 minutes
    • Total time: 23 minutes 25 minutes

    Serves: 2


    • 20g unsalted butter
    • 40 g caster sugar
    • 100g dark chocolate, about 70 per cent cocoa solids
    • 2 eggs


    1. Preheat the oven to 200C/gas 6. Butter the inside of two 130ml soufflé ramekins and coat with 10g sugar; refrigerate
    2. Melt the chocolate with the remaining butter in a heatproof bowl over a pan of barely simmering water. Separate the eggs. Beat the whites till they form stiff peaks, then beat in half the remaining sugar, until stiff and glossy. Repeat with the rest of the sugar
    3. Lightly beat the egg yolks and stir them into the melted chocolate. At first it will look as though it has split, but keep stirring until the mixture cools to room temperature; it will become thick and glossy.
    4. Gently incorporate the beaten egg whites, folding in a third to loosen the mixture, then lightly folding in the remainder with a rubber spatula until everything is well combined.
    5. Fill the ramekins to the top with the mixture and cook for 7 minutes. Serve immediately.

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    Drinks recommendation

    This sweet red sparkling treat tastes amazing with chocolate. Banrock Station Sparkling Shiraz NV,SE Australia. Bin 29806


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    4 stars