A light and moussey chocolate mixture gets baked to create a firm topping but still a gooey and rich middle when you break into it! An easy, yet impressive dinner party dessert.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Cal/Serv:
475
Ingredients
100 g unsalted butter, chopped, plus extra to grease
75 g caster sugar, plus extra to dust
225 g dark chocolate, chopped
2 1/2 Tbsp. double cream, plus extra to serve
5 large eggs at room temperature, separated
Directions
Step 1
Preheat oven to 220°C (200°C fan) mark 7 with a baking tray inside (make sure there’s space above the tray for the soufflés to rise). Grease six 135ml ramekins with butter and dust the insides with caster sugar (tap out excess). Chill the ramekins.
Step 2
Gently heat the butter, chocolate and cream in a medium pan until melted. Remove from heat and set aside to cool for 10min. Gently stir in the egg yolks (don’t overmix or the chocolate could seize).
Step 3
In a medium bowl, whisk egg white to stiff peaks using a handheld electric whisk. Add sugar in one go and whisk back up to stiff peaks. With a large metal spoon, stir a spoonful of egg whites into the chocolate mixture to loosen, then carefully fold in the remaining whites (being careful not to knock out the air).
Step 4
Divide mixture among the prepared ramekins. Level the tops with a palette knife, then run a knife around the inside of the rim (this ensures a straight rise).
Step 5
Put ramekins on to the preheated tray in the oven and bake for 9-11min or until well risen. Serve immediately with extra cream, if you like.
GET AHEAD:
Chill unbaked soufflés, then bake for 12-14min on a preheated tray.
Per serving:
Calories: 475
Fibre: 1 g
Total carbs: 35 g
Sugars: 35 g
Total fat: 33 g
Saturated fat: 19 g
Protein: 8 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
