With Valentines Day not too far away, here is an easy Chocolate Souffle recipe that will definitely win some brownie points. I have made this recipe about 6 times now. To prove how easy it was I got Abigail our 5 year old to help cook it / mix it. This recipe will make 4 individual Chocolate Souffles, so make sure you have 4 ramekins before you think about cooking this!
Easy Chocolate Souffle Recipe
- 45g butter (plus some for greasing the ramekins)
- 6 tbsp of sugar (plus some for dusting the ramekins)
- 240ml milk
- 3 tbsp of flour
- 3 tbsp of cocoa
- 50g of semi sweet chocolate (melted)
- 4 eggs (seperated)
- Preheat the oven to 180°c. Boil a kettle full of water ready for later.
- Rub some butter around the inside of the ramekins, then cover with a layer of sugar.
- Boil the milk in a small pan. In another pan melt the butter over a medium heat.
- Add the flour and cocoa and blend in until it is a smooth paste. Reduce heat and cook for 1 minute.
- Add the milk into the chocolate paste mix together. Then mix in the melted chocolate.
- Turn off the heat and allow to cool for 5 minutes
- Whisk the egg whites in a separate bowl until frothy. Slowly add the sugar 1 spoon at a time and whisk in until it form stiff glossy peaks.
- Add the egg yolks to the chocolate paste in the pan and stir in until it forms a nice thick chocolate paste.
- Slowly add the egg whites a scoop at a time to the chocolate and fold in.
- When all the egg whites are folded in and the mixture is combined divide the mix up into the ramekins.
- Sit the ramekins in a baking tray and pour the boiled water into the tray to reach halfway up the ramekins.
- Bake for 20 minutes
As alway I like to add some comments that I have found from cooking this. Firstly the kids loved them, they tried to describe the taste as a really delicate chocolate cake mixed with pancakes. They are very light in texture and depending upon the strength of your chocolate can have a really rich flavour.
When removing them from the baking tray be very VERY careful. Your handling a baked cup, that contains a very delicate dessert, set inside boiling water! Its similar to playing hop scotch over molter lava! i used two spoons to lift them out of the water and placed them onto a bigger plate.
When they first come out of the oven the souffle will have risen around 2 inches taller than the cup. This is quite impressive, but it quickly subsides. It doesn’t change the fact that this is a very light dessert when it has dropped. Plus I think if you were to try and eat it before it dropped the heat would get you before the flavour.
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