Chocolate Soufflé Recipe
A rich chocolate soufflé served with vanilla ice cream.
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Ingredients
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Soufflé Base
For Baking
To Serve
Method
Prepare the Soufflé Base
- 1
Melt the Chocolate
In a heatproof bowl, combine the dark chocolate and 40g of unsalted butter. Place the bowl over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let it cool slightly.
- 2
Whisk the Egg Yolks
In a separate bowl, whisk together the egg yolks and 100g of granulated sugar until the mixture is pale and fluffy. Add the melted chocolate mixture and vanilla extract, stirring until well combined.
- 3
Sift in Flour and Salt
Sift the all-purpose flour and a pinch of salt into the chocolate mixture. Gently fold it in until just combined.
- 4
Prepare for Baking
- 5
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 6
Grease and Coat Ramekins
Using the remaining 30g of unsalted butter, generously grease four ramekins. Then, dust the insides with 2 tablespoons of granulated sugar, tapping out the excess.
Bake the Soufflés
- 7
Fill Ramekins
Divide the soufflé mixture evenly among the prepared ramekins, filling them about three-quarters full.
- 8
Bake
Place the ramekins on a baking sheet and bake in the preheated oven for about 12-15 minutes, until the soufflés have risen and have a slightly firm top.
- 9
Serve Immediately
Remove from the oven and serve immediately with a scoop of vanilla ice cream on the side.
