Chocolate Soufflé

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From the French term meaning ‘To blow up’, this is a fabulous and dramatic dessert that comes with a certain amount of ‘wow’ factor. It is made from a custard base with whipped egg whites folded in which, when heated, provide the lift.


Preparation Time: 30 minutes
Cooking Time: 12 minutes
Serves: 6


  1. Put the egg yolks and the 40g of sugar into a large bowl and whisk them together. mixing the egg yolks and sugar
  2. Add the flour and cocoa powder and mix it to make a smooth paste. adding the cocoa
  3. Put the milk into a pan and bring it to the boil. When it is boiling, start whisking the chocolate paste and then pour about ¼ of the milk into the paste and continue to whisk until it has mixed together thoroughly. loosening the mixture
  4. Put the remaining milk into the mixture, stir it in, then pour the mixture into a clean pan and put it back on the heat to bring it to the boil again. Keep whisking it all the time until it has thickened. cooking the base
  5. Tip the chocolate mixture back into the original bowl, put a piece of cling-film/plastic-wrap on the surface to prevent a skin from forming and allow it to cool to room temperature. covering the base mix
  6. Evenly butter the inside of your ramekins using a pastry brush. Then pour the 2 tablespoons of sugar into one of the ramekins and roll it around until the inside is completely coated. Pour out the loose, excess sugar into another ramekin and repeat the process. Put them into the fridge to set the butter. coating the ramekins
  7. Preheat the oven to 180°c.
  8. Put the egg whites into a large bowl and whisk them (ideally with an electric hand whisk) until they have reached the soft peak stage (when the whisk is taken out of the egg whites the peaks left by the whisk should be limp and rounded). the soft peak stage
  9. Pour the sugar into the egg whites and then continue to whisk them until they reach the stiff-peak stage (when the whisk is removed from the egg whites, the peaks left by the whisk should be pointed and firm. the stiff peak stage
  10. Remove the cling-film/plastic-wrap from the chocolate base mixture, weigh out 200g of it and add the chocolate chips and brandy to it. (The remaining base mixture can be kept and frozen.) finishing the base
  11. Stir in the chocolate chips and brandy and then put in about ½ of the beaten egg whites and fold it in using a metal spoon or spatula. adding half the egg whites
  12. Add the remaining egg white and again, fold it in. adding the remaining egg white
  13. Spoon the chocolate mixture into the buttered and sugared ramekins, firmly tap each one on your work top counter (to get the mixture into all the corners) and then level off the top using a palette knife or the straight edge of a butter knife. filling the ramekins
  14. Wipe the top of the rim of each ramekin (this stops any residue from cooking first and sticking to the main body of the soufflé which would cause it to lean).
  15. Cook them in the oven for 12 minutes. During cooking, prepare a sieve with some icing sugar in it. Also, do not open the oven door. Not even once. (They will collapse otherwise.)
  16. Remove the soufflés from the oven, quickly dust them with the icing sugar and serve them instantly. the finished souffle
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Useful Information

Can it be frozen? No.
Can it be prepared in advance? Yes, up to 3 days to stage 5 or up to 3 hours to stage 13.
Will leftovers be nice? No.


- A soufflé rises beacause, as the mixture heats up in the oven, moisture evaporates into the bubbles formed in the beaten egg whites. The moisture in each bubble expands and causes the bubbles to rise, pushing the top of the soufflé upwards.

- When the soufflés come out of the oven, every second counts because they immediately start to cool which causes them to deflate. They can become flat in only a couple of minutes.

- The hallmarks of a good soufflé are a soft but not liquid middle, a firm, almost crisp, top and it should have a significant rise that goes straight up, not tilting to one side or bulbous.

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