Souffle's get their height and volume from the beaten egg whites. Because of this, it is important to beat the eggs stiff and very gently fold in the chocolate mixture so no air is lost.
3 people made this
Makes: 1 souffle
1 tablespoon caster sugar
2 egg yolks
Drop of vanilla essence
3 egg whites
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat the oven to 190 C / Gas mark 5. Butter a souffle dish and tie a piece of parchment paper around it.
Melt the butter in a saucepan; add the flour and cook for 1 minute. Stir in the milk and chocolate and cook until melted, about 5 minutes. Allow the mixture to cool slightly, then beat in sugar, egg yolks and vanilla essence.
Whip egg whites until stiff peaks form; gently fold in chocolate mixture. Pour into prepared souffle dish.
Bake in the preheated oven until puffy, about 35 minutes.