Chocolate Souffle

Name: Chocolate Souffle
Yield: 4 servings
Cuisine: France
Ingredients: 142ml Single Cream; 25g Caster Sugar; 100g Dark Chocolate; 25g Butter; drizzle Butter; 50g Caster Sugar; 175g Dark Chocolate; 2 tbs Double Cream; 4 Egg Yolks; 5 Egg White; 2 tbs Double Cream; to serve Icing Sugar

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Single Cream142 ml
Caster Sugar25 g
Dark Chocolate100 g
Butter25 g
Butter
Caster Sugar50 g
Dark Chocolate175 g
Double Cream2 tbsp
Egg Yolks4
Egg White5
Double Cream2 tbsp
Icing Sugar

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
Heat 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. Remove from the heat, stir in the chocolate and butter until melted, then keep warm.
2
Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any 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.
3
Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges. Turn oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, then bake for 8-10 mins until risen with a slight wobble. Don’t open the oven door too early as this may make them collapse.

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