Easy Chocolate Souffle Recipe

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

Ingredients

• 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)

Method

1. Preheat the oven to 180°c. Boil a kettle full of water ready for later.
2. Rub some butter around the inside of the ramekins, then cover with a layer of sugar.
3. Boil the milk in a small pan. In another pan melt the butter over a medium heat.
4. Add the flour and cocoa and blend in until it is a smooth paste. Reduce heat and cook for 1 minute.
5. Add the milk into the chocolate paste mix together. Then mix in the melted chocolate.
6. Turn off the heat and allow to cool for 5 minutes
7. 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.
8. Add the egg yolks to the chocolate paste in the pan and stir in until it forms a nice thick chocolate paste.
9. Slowly add the egg whites a scoop at a time to the chocolate and fold in.
10. When all the egg whites are folded in and the mixture is combined divide the mix up into the ramekins.
11. Sit the ramekins in a baking tray and pour the boiled water into the tray to reach halfway up the ramekins.
12. Bake for 20 minutes

Notes

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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