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!
knob of softened butter
2 teaspoons caster sugar to line the ramekins
50g dark chocolate
25g caster sugar, plus 1 teaspoon extra
some cocoa powder to dust
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Method Prep:15min › Cook:10min › Ready in:25min
To make the soufflé: Heat the oven to 200 C / fan 180 C / gas 7. Place a baking tray on the top shelf of the oven to warm and ensure there is enough room for the soufflés to rise.
Rub the knob of butter around the inside of two ramekins, then add 1 teaspoon of caster sugar to each and swirl it around so that the butter is covered with a thin layer of sugar. Throw away any sugar that hasn't stuck.
Break the chocolate into small pieces and place in a bowl over simmering water until it melts.
Separate the eggs. Use a wooden spoon to mix the yolks with 25g caster sugar until it becomes creamy. Stir the yolk mixture into the chocolate.
Whisk the egg whites. It will take a few minutes until they become light and fluffy. Add 1 teaspoon of sugar and keep whisking until it is thick and shiny.
Stir a spoonful of the whites into the bowl of chocolate and stir gently to loosen the mix. Carefully fold in the rest of the egg whites using a large metal spoon.
Spoon the soufflé mix into the ramekins and bake for around 10 minutes when they should have risen but still have a little wobble in the middle. When the soufflés are ready, take them out of the oven and put the ramekins onto a serving plate. Dust with cocoa powder to serve, if desired.
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
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