Chocolate soufflés

Prep: 20 mins
Cook: 10 mins
Chocolate soufflés
Beautifully light, these souffles are a triumph dessert.

Melted butter, for greasing

50g caster sugar, plus 2 tbsp extra

175g dark chocolate (70% cocoa), broken into pieces

2 tbsp double cream

4 egg yolks

5 egg whites

2 tbsp double cream

Icing sugar, to serve

Preheat the oven to 220°C / 425°F / Gas mark 7.

Line a baking tray with greaseproof paper and place on the top shelf.

Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tablespoons of caster sugar, then tip out any excess.

Melt the chocolate and cream in a bowl over a pan of simmering water, then remove from the heat.

Mix in in the egg yolks.

Whisk the egg whites until they hold their shape, then add the sugar, 1 tablespoon at a time, bringing it back to the same consistency.

Mix a spoonful into the chocolate, then gently fold in the rest.

Fill the ramekins quickly, wipe the rims clean.

Turn oven down to 200°C / 400°F / Gas mark 6.

Place the ramekins onto the baking tray, then bake for 8-10 minutes until risen with a slight wobble.

Don’t open the oven door too early as this can cause them to collapse.

Once the soufflés are ready, dust with icing sugar and serve straight away.


Preparation Time
20 minutes

Cooking Time
10 minutes

Main ingredients
Dairy, Chocolate, Eggs, Sugar

Recipe Type
Cakes & Baking, Dessert

Level of Difficulty
Moderately Easy

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