- 10g unsalted butter (for ramekins)
- 30g granulated sugar
- 190g whole milk
- 35g unsalted butter
- 35g plain flour
- 35g caster sugar
- 40g caster sugar
- 135g dark chocolate (chopped)
- 70g egg yolks
- 115g egg whites
- 1g cream of tartar
- Icing sugar for dusting
With a gooey chocolatey centre and firm exterior, this great looking chocolate soufflé is the perfect dessert to make at home. It takes less than an hour to make and is ideal as an impressive dessert if you're having guests over.
Let’s start by preparing the ramekins. Preheat the oven to 170°C, melt the butter in a pan and use it to brush the insides of the ramekins. Then put all of the granulated sugar in one of the ramekins and pour it into another ramekins using a twisting motion. This will make sure that the whole ramekin is coated in the sugar.
Put your prepared ramekins to one side.
Put the flour and butter in a bowl.
Mix completely to form a paste.
Put the milk and 40g of the caster sugar in a pan and bring to the boil.
Once the milk has boiled, add the flour mixture to the pan.
Whisk on a gentle heat.
Continue whisking for 3-4 minutes until you have a thick paste.
Gradually add the chopped chocolate and whisk together while the chocolate melts.
Add the egg yolks and whisk until they’re fully incorporated and put the mixture to one side.
Now for the meringue. Put the egg whites and cream of tartar in a bowl. You can either use a stand mixer or a hand mixer.
Start on a slow speed and gradually increase until you get soft peaks.
Add the remaining 35g of caster sugar and continue whisking for a couple of minutes.
Stop when you have a glossy meringue with stiff peaks.
Put the chocolate mixture in a bowl.
Add one third of the meringue at a time and carefully fold into the chocolate.
Continue adding the meringue to the chocolate until you have a fluffy mixture.
Carefully spoon the mixture into the prepared ramekins.
Smooth over with a spatula or knife.
Put the soufflés on a baking tray.
To make sure the soufflés rise evenly, we need to create a ridge around the outside of the ramekins. Use a clean thumb or finger to carefully run it around the edge of the soufflé.
Your soufflés are ready for the oven.
Bake for around 15 minutes. Don’t open the oven door as this can cause your soufflés to collapse.
Sprinkle with icing sugar et voila - the perfect chocolate soufflés!