Chocolate Soufflé:


A sauce pan, a silicone baking spatula, a whisk and 4 oven proof ramekins

Ingredients Serves 4:

For the pastry cream:
1.  180ml full fat milk
2.  1 tsp vanilla extract or half a vanilla pod seeds
3.  25g caster sugar
4.  25g plain flour
5.  4 tbsp. cocoa powder (for a more intense chocolate flavour add more, I sometimes put more but on this occasion I put less)
6.  4 large eggs, (yolks only)

For the soufflé:
7.  4 large eggs, (whites only)
8.  55g sugar
9.  ½ tsp. lemon juice
For the ramekins:
10.  1 tbsp butter
11.  1 tbsp golden caster sugar


For the pastry cream:
1.  In a medium size pan, bring the milk and vanilla extract/seeds to a simmer.
2.  Meanwhile in a bowl, whisk the egg yolks, sugar, flour and cocoa powder in a bowl until well combined. Slowly add the warm milk mixture into this whisking continuously until well combined.
3.  Return the milk and creamy egg mixture into the saucepan, over a low heat, continue to cook for 1-2 minutes, whisking continuously, until thick and smooth.

For the soufflé:
4.  Preheat the oven to 170C. Brush your ramekins with butter and dust all sides with golden caster sugar.


5.  In a clean bowl, whisk the egg whites and lemon juice until soft peaks form. Gradually whisk in the sugar, until stiff peaks form.

6.  Spoon over a quarter of the pastry cream into the egg white mixture. Gently fold and once well combined add the rest of the pastry cream. It is important to do this gently to keep the air on the egg whites. Using a pallete knife smooth over the top of the soufflé, and then run a knife around the edge of the insides of the ramekins to allow the soufflé to rise.







7.  Finally spoon this over the buttered ramekins, dust the top with some icing sugar and place in the oven to bake for 8-10 minutes.


8.  Dust the top with some more cocoa powder and serve immediately.


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