DessertFrance

Chocolate Souffle

Name: Chocolate Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Chocolate Souffle is a classic France dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully baked or prepared featuring Single Cream, Caster Sugar, Dark Chocolate, Butter, Butter, Caster Sugar, Dark Chocolate, Double Cream, Egg Yolks, Egg White, Double Cream and Icing Sugar, the components balance delicate sweetness and satisfying texture.

Enjoy warm or chilled alongside fresh vanilla custard, whipped cream, or a freshly brewed cup of coffee or tea for a comforting finish to your meal.

If you enjoy authentic France cooking, be sure to also explore our recipe for Chinon Apple Tarts.

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Ingredients

Single Cream142ml
Caster Sugar25g
Dark Chocolate100g
Butter25g
Butterdrizzle
Caster Sugar50g
Dark Chocolate175g
Double Cream2 tbs
Egg Yolks4
Egg White5
Double Cream2 tbs
Icing Sugarto serve

Step-by-Step Instructions

12 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Heat oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf.

Step 2

For the sauce, heat the cream and sugar until boiling.

Step 3🥄 Mix

Remove from the heat, stir in the chocolate and butter until melted, then keep warm.

Step 4✨ Serve

Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess.

Step 5🥄 Mix

Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks.

Step 6🥄 Mix

Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency.

Step 7🥄 Mix

Mix a spoonful into the chocolate, then gently fold in the rest.

Step 8

Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges.

Step 9🥧 Bake⏱️ 8-10 mins

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.

Step 10

Don’t open the oven door too early as this may make them collapse.

Step 11

Once the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce.

Step 12✨ Serve

Replace the lids and serve straight away.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Chocolate Souffle carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

To substitute whole eggs in baking, unsweetened applesauce, mashed banana, or a commercial egg replacer can work smoothly depending on whether the recipe is sweet or savory.

Chef Technique Tips

Resist the urge to open the oven door during the first two-thirds of the baking cycle. Opening the door vents trapped heat and steam, which can cause delicate baked goods to deflate or lose their rise.

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