About this recipe: This is an easy, fail-safe chocolate soufflé recipe. It is the perfect recipe for two, especially if you want to impress your loved one for a special occasion!
I took note of the comment which rated it a 1 star, used my largest ramekins and used cocoa powder instead of sugar and although I overcooked them, they looked and tasted fab, even though they weren't runny in the middle. My husband was well impressed!! Going to make them again and set the timer to the right amount of minutes!! A great easy first time recipe and one I will be repeatedly making, thank you!! - 25 Mar 2016
I just made a couple of these and they were perfect - light and fluffy and delicious! Thanks! - 26 Feb 2014
Sorry- but there is a basic error within the description. You NEVER add raw sugar to the inside of the ramekin. The oven temperature does not get hot enough to melt the sugar, so you end up with a sticky and crunchy edge to the soufflé and a soufflé that does not rise evenly (the edges stick to the ramekin). For best results you should always coat the inside with butter and Cocoa / Chocolate POWDER. Also, ramekins come in different sizes, so there should be some kind of measurement - viz: Use a ramekin which holds 15ml of liquid. Remember, the soufflé 'custard' should always reach to the top of the ramekin for it to be flattened with a knife before cooking. - 18 Dec 2013