Suzanne Clements

Easy Chocolate Souffé

Name: Easy Chocolate Souffé
Prep time: 10 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 115 g butter, cut into tablespoons, plus more for dish; 6 tbsp. caster sugar, plus more for dish; 225 g semisweet chocolate, roughly chopped; 1 tsp. pure vanilla extract; 1 tsp. salt; 4 large eggs, separated; Icing sugar, for serving

By Makinze GorePublished: 22 February 2021

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Soufflés don't have to be something you fear. Aside from this being one of our all time favourite chocolate desserts, preparing it is surprisingly easy. For tall, beautiful results, you'll have to whip some egg whites, which might take some arm work, but it's nothing complicated. Straight from the oven with a quick showering of icing sugar, your dinner guests will be in awe. Here are a few tricks to achieve that high-rising goal.

Coat your ramekins with sugar.

Grease your ramekins really well with butter, then give them a good dusting of sugar. This includes the very top rim of your ramekins as well. The sugar will help ensure the chocolate isn't clinging to the sides of your dish and makes sure that your soufflé will rise tall past the rim.

Don't open your oven.

You will be so tempted to take a peak at your work, but don't! Use your oven light if you want to see what is happening, but opening the oven door let's heat escape and a quick change in temperature will cause the soufflés to deflate. Just trust and wait to open the oven for when you are ready to pull them out.

Serve straight away.

This is a great dessert to have prepped and ready ahead of time. Sadly, they don't last very long once out of the oven, so you'll want to serve them quickly. A little ice cream or whipped cream dolloped on top will go a long way! You can make these ahead of time and covered in cling film can be left out at room temperature for 1 hour or in the refrigerator for up to 1 day.

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Yields:: 4 serving(s)
Prep Time:: 10 mins
Total Time:: 55 mins

Ingredients

115 g
butter, cut into tablespoons, plus more for dish
6 tbsp.
caster sugar, plus more for dish
225 g
semisweet chocolate, roughly chopped
1 tsp.
pure vanilla extract
1 tsp.
salt
4
large eggs, separated
Icing sugar, for serving

Directions

1. Step 1Preheat oven to 190°C (170ºC fan). Grease the inside of four (6-oz) ramekins well with butter including the top of the outside rim. Sprinkle a little sugar in each and tap it around to coat the inside well. Dump out any excess sugar. Place on a small baking sheet.
2. Step 2Create a double boiler by placing a large bowl over a pot of simmering water, ensuring that the bottom of the bowl does not touch water. Add chocolate and butter to bowl and stir until completely melted. Remove from heat and stir in vanilla and salt. Let cool while you whip egg whites.
3. Step 3Add egg whites to a medium bowl and beat with a hand mixer. Once at soft peaks start adding sugar slowly, 1 tablespoon at a time. Continue beating until egg whites reach stiff peaks.
4. Step 4Add egg yolks one at a time to cooled chocolate, whisking well after each one. Add about 1/3 of whipped egg whites to chocolate and stir until just combined. Add the remaining egg whites in 2 batches, gently folding in after each addition just until no white streaks remain.
5. Step 5Gently pour batter into prepared ramekins, filling just below the top rim and smooth tops.
6. Step 6Bake until soufflés have risen tall and are just slightly wobbly, about 20 minutes.
7. Step 7Dust with icing sugar and serve immediately.