Chocolate Souffle

Story behind the dish

Imagine a cozy evening, and there’s nothing quite like a warm, luscious chocolate soufflé to end the night on a sweet high. This classic French dessert combines rich, velvety chocolate with a light, airy texture that practically melts in your mouth. The moments when you crack the top open and pour in the rich hot sauce are pure magic—an indulgence that feels both decadent and comforting. Perfect for special occasions or a comforting treat anytime you crave a bit of baking magic!

Ingredients

• 1/2 cup (4 oz) heavy cream (single cream)
• 2 tablespoons (1 oz) caster sugar (for sauce)
• 3.5 oz (100 g) dark chocolate (for sauce)
• 1 tablespoon (0.5 oz) butter (for sauce)
• 2 tablespoons (1 oz) double cream (for sauce)
• 6 large eggs, separated
• 1/4 cup (1 oz) caster sugar (for meringue)
• 2 oz (50 g) dark chocolate (for soufflé)
• Icing sugar (to serve)

Step-by-step

1. Preheat your oven to 430°F (220°C), fan 390°F (200°C), gas mark 7. Place a baking tray on the top shelf of the oven.
2. For the sauce: In a small saucepan, heat the cream and 2 tablespoons of sugar until boiling. Remove from heat, add the 3.5 oz (100 g) dark chocolate and 1 tablespoon (0.5 oz) butter, stirring until melted and smooth. Keep warm.
3. Prepare the ramekins: Brush 6 x 6 oz (150 ml) ramekins with melted butter, then sprinkle with 2 tablespoons (1 oz) caster sugar. Shake out any excess.
4. Melt 3.5 oz (100 g) dark chocolate and 2 tablespoons (1 oz) double cream in a heatproof bowl set over simmering water. Let it cool slightly, then stir in the egg yolks.
5. In a clean bowl, whisk the egg whites until they hold firm peaks. Gradually add 1 tablespoon (0.5 oz) caster sugar, whisking until the mixture is glossy and holds stiff peaks.
6. Mix a spoonful of the whipped egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites, being careful not to deflate them.
7. Quickly fill the ramekins with the batter, wipe the rims clean, and run your thumb around the edges to prevent cracking.
8. Reduce the oven temperature to 390°F (200°C), fan 350°F (180°C), gas 6. Place the ramekins on the hot baking tray and bake for 8-10 minutes until risen with a slight wobble.
9. Remove from the oven, dust with icing sugar, and make a small hole in the top of each soufflé.
10. Pour some of the warm chocolate sauce into each opening, then replace the “lids” and serve immediately.

Chef’s tips & serving ideas

• Serve these soufflés straight from the oven for the best rise and texture—timing is everything!
• Pair with a dollop of whipped cream or a scoop of vanilla ice cream for additional decadence.

Closing thoughts

Baking a chocolate soufflé is like performing a little culinary magic—initially delicate, yet incredibly rewarding when it rises perfectly at the table. The interplay of warm sauce and airy chocolate offers an unforgettable experience that warms both the heart and senses. Whether you’re celebrating or simply indulging, this recipe promises a show-stopping dessert that feels like a tender, chocolaty hug in every bite.