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.

Serves
6

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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