Easy Chocolate Souffle Recipe

I was watching “Willie’s Chocolate Revolution” on TV recently when I saw a chocolate soufflé and realised I’d never made one before.  Sure, I’ve made soufflés before, but never a chocolate one. No matter how much I tried to ignore it, I couldn’t stop thinking of it.  I just had to make one.

Now by the time I realised this urge the shops were already closed. I made a desperate attempt using a bar of Cadbury Dairy Milk and it turned out just awful – far too sweet and not nearly chocolatey enough. It just goes to show that you can’t turn poor quality ingredients into good dishes, I guess.

I searched for a few soufflé recipes on the internet and in the end decided they were all just about the same.  Sure, some were quite fancy featuring various types of alcohol and the like, but I wanted pure unadulterated chocolate.  Why would I want to mask that with anything else?

Easy Chocolate Soufflé Recipe – Ingredients

Serves 4

100g good quality dark chocolate (I used Lindt Excellence 50% Cocoa solids)
50g Golden Caster Sugar
4 Egg Whites
2 Egg Yolks
Butter
Single Cream, optional

Easy Chocolate Soufflé Recipe – Method

Pre-heat your oven to 150 degrees c, and rub the inside of 4 ramekins with butter.  Set to one side.
Place your chocolate in a heat proof bowl over a pot of heating water.  This will allow your chocolate to melt without burning; stir it to help the process along.
Whisk the egg whites in a bowl.  If you’re using an electric whisk (as I did) then start off slowly, speeding up once the eggs start to thicken – at this stage you should also start to slowly pour in the sugar while whisking.  Stop once the eggs form a glossy, thick mix which forms fairly stiff peaks (they do not wilt when you stop whisking).
By this time your chocolate should be melted; take it off the heat and mix in your egg yolks, then stir in one spoon of your egg white mix.
Take your chocolate mix and add it to your egg whites.  Fold until combined but do not stir fast or over-stir – this will beat the air out of the mix.
Spoon into your ramekins and smooth the edges with your thumb (this helps them rise evenly).
Put the ramekins straight onto your shelf for 25 minutes.  Don’t open while they’re cooking or they’ll collapse.

That’s it.  I copied a Gordon Ramsey tip and cut a hole in the top with my spoon and poured in single cream to serve; I recommend you do the same.

Delicious!

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