An impressive French chocolate soufflé — light, risen and molten in the middle, served warm with a pocket of hot chocolate sauce poured into the centre.
A chocolate soufflé feels like the ultimate dinner-party showstopper, yet it's more achievable than its reputation suggests — light, airy and dramatically risen, with a molten chocolate sauce poured into the middle. Pure theatre at the table.
Prep 25 min
Cook 10 min
Total 35 min
Hard
- 142ml Single Cream
- drizzle Butter
- 50g Caster Sugar
- 175g Dark Chocolate
- 4 Egg Yolks
- 5 Egg White
- 2 tbs Double Cream
- to serve Icing Sugar
Tags:
DinnerParty Desert Pudding ChocolateVideo
Preparation
- Heat the oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf. For the sauce, heat the cream and sugar until boiling, then off the heat stir in the chocolate and butter until melted, and keep warm.
- Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, and tip out the excess. Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks. Whisk the egg whites until they hold their shape, then add the sugar 1 tbsp at a time, whisking back to the same consistency. Mix a spoonful into the chocolate, then gently fold in the rest.
- Working quickly, fill the ramekins, wipe the rims clean, and run your thumb around the edges. Turn the oven down to 200C/fan 180C/gas 6, place the ramekins on the hot tray, and bake for 8–10 minutes until risen with a slight wobble — don't open the door too early or they may collapse.
- Dust with icing sugar, scoop a small hole from the top of each, pour in some hot chocolate sauce, replace the lids, and serve straight away.
Tips from the ZestyPlate Kitchen
- Butter the ramekins well and coat with sugar so the soufflés can climb the sides.
- Whisk the egg whites to firm, glossy peaks — they're what give the soufflé its lift.
- Fold the whites in gently to keep all that precious air.
- Don't open the oven door early, or the soufflés may sink.
Frequently Asked Questions
Usually opening the oven too soon, under-whisked whites, or over-folding. Be gentle and patient, and serve immediately.
You can fill the ramekins and chill them for an hour or two, then bake to order just before serving.
They should be well risen with a slight wobble in the centre — that gooey middle is the goal.
