Soufflé au Chocolat (French Chocolate Soufflé)
Why this recipe works
- Classic soufflé lift: Whipped egg whites provide the structure and expansion that give the soufflés their tall, airy rise.
- Deep chocolate flavour: Dark baking chocolate keeps the dessert rich and rounded without making it overly sweet.
- Light top, soft centre: A short, hot bake sets the edges while leaving the middle gently wobbly and spoonable.
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Timing notes
- Serve immediately: Chocolate soufflés begin to settle soon after they leave the oven, so have plates, spoons and icing sugar ready before baking finishes.
- Bake at the last moment: Most of the work is in preparing the chocolate base and meringue; the final bake is brief and should be timed close to serving.
Texture tips
- Whip the whites properly: Firm, glossy peaks give the batter enough strength to rise, while soft or under-whipped whites can make the soufflés flatter.
- Fold gently: Loosen the chocolate base with the first portion of meringue, then fold in the rest carefully to keep as much air in the mixture as possible.
- Keep the centre soft: Remove the soufflés when the edges are set and the centre still has a slight wobble; overbaking makes the texture drier.
Ingredient notes
- Use good dark baking chocolate: Baking chocolate melts smoothly and gives a cleaner structure than chocolate with heavy fillings or added pieces.
- Keep egg whites clean: Any yolk or grease in the bowl can stop the whites from whipping properly, which directly affects the rise.
- Consider pasteurised eggs: Because the centres are softly set, pasteurised eggs are a sensible choice when serving pregnant, elderly or immunocompromised guests.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Grease 4 ramekins with a little of the unsalted butter, then dust the insides with the cocoa powder, tapping out any excess.
- Melt the dark baking chocolate with the remaining unsalted butter in a saucepan over a low heat, stirring until smooth. Take off the heat and leave for 2 minutes to cool slightly.
- Whisk the egg yolk with 20 g of the caster sugar until slightly thickened, then whisk into the warm chocolate mixture until glossy and smooth.
- In a clean mixing bowl, whisk the egg white to soft peaks. Gradually whisk in the remaining caster sugar until you have a glossy meringue that holds firm peaks.
- Stir one third of the meringue into the chocolate base to loosen it, then gently fold in the rest until no white streaks remain. Divide the batter between the ramekins, filling them nearly to the top, and level lightly.
- Bake for 10 to 12 minutes until well risen with set edges and a slight wobble in the centre. Dust with the icing sugar and serve immediately, straight from the oven.
Recipe notes
Tips
- For the best rise, make sure the bowl and whisk for the egg white are completely grease-free, and avoid getting any yolk into the whites.
- Do not open the oven door during baking, as the sudden drop in heat can cause the soufflés to collapse.
- If you are serving anyone who is pregnant, elderly, or immunocompromised, use pasteurised eggs as the centres may be softly set.
Substitutions
- Replace the cocoa powder with icing sugar to dust the buttered ramekins if you prefer a paler exterior.
- Replace 20 g of the caster sugar with icing sugar for a slightly softer, less crisp meringue top.
Storage
- Soufflés are best eaten straight away. If you must hold them briefly, keep in a warm place for up to 10 minutes, but expect some deflation.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (25min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Eggs Milk
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