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Written By Laura Charters - Last Updated: 06th February 2023
Chocolate Soufflé is a special dessert to share with a loved one, this Chocolate Soufflé recipe is flavoured with our Sugar and Crumbs Natural Flavoured Cocoa Powder for a delicious taste.
Chocolate Soufflé is a French classic dessert, rich in flavour and has perfectly spongey texture. Serve immediately after baking to keep the height and density perfect.
You can use any of our Natural Flavoured Cocoa Powders view here.
For the Ramekins
1. Melt the butter and the chocolate in a heatproof bowl over a pan of boiling water, making sure the bowl doesn’t touch the water. Melt until combined. Set aside to cool for a few minutes whilst you start the next stage.
2. Separate the eggs and set aside the egg whites. Whisk the egg yolks and cocoa powder, along with the salt and set aside.
3. Take a clean mixing bowl (free from oil or residue), next whisk the egg whites slowly until you get soft but stiff peaks. Slowly add the sugar a little at a time. This will expand the mixture. Carry on whisking until stiff peaks.
4. Next take 1/3 of the egg whites and fold it into the egg yolk/chocolate batter, fold in carefully then repeat with the remaining 2/3 egg whites. Make sure all the mix is combined. Refridgerate whilst you preheat the oven. It will thicken up slightly.
5. Preheat the oven to 200c/400F Gas Mark 5/6.
6. Next prepare the ramekins by melting the butter and using a pastry brush, brush the base of each ramekin and around the sides. Then take a tbsp of the sugar and place inside the first ramekin, swirl around until all the sides until they are coated, pour any excess into the next ramekin. Repeat adding more sugar as needed.
7. Next divide the batter into each ramekin and level off with a spatula. Run the spatula around the edge of the ramekin to create a rim, this will help with the rise of the soufflé.
8. Transfer the ramekins on to a baking tray, put them in the oven and once the door is shut turn the oven down to 190C/375F. This is so the initial heat can help the soufflé rise and the lower temp will give it a nice spongey texture.
9. Bake for 12-13 minutes, try not to open the door in this time. When they are baked they should have a good rise, this doesn’t stay for long so serve immediately. Best served with fruit and a icing sugar coating.
You can make the soufflé batter upto two days ahead, place in the ramekins as described with the rim, cover with clingfilm and leave in the fridge.
To get a good result make sure you whisk the egg whites until stiff, fold in as described because this is the most important step.
Have your toppings ready as you will need to serve immediately, i recommend some fresh berries and whipped flavoured cream.
To view more of our recipes please have a look here
Treat yourself, or make a gift of indulgent homemade fudge with this recipe. You could also use this confection in a range...
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