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Chocolate and marrons glacés soufflé with chocolate sauce

A chocolate souffle is hard to improve on. But a nip of cognac in the chocolate sauce will do it.

By Emma Knowles
  • Serves 4
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  • 125 gm dark chocolate (64.5% cocoa solids), finely chopped
  • 20 gm marrons glacés, drained from syrup and finely chopped (see note)
  • 5 eggwhites
  • 65 gm caster sugar, plus extra for moulds
  • 3 egg yolks
  • For dusting: Dutch-process cocoa
  • For greasing: soft butter
Chocolate sauce
  • 140 gm dark chocolate (64.5% cocoa solids), finely chopped
  • 125 ml pouring cream
  • 20 ml Cognac


  • 1
    For chocolate sauce, combine chocolate, cream and Cognac in a heatproof bowl and place over a saucepan of simmering water, stirring occasionally until smooth. Set aside and keep warm.
  • 2
    Preheat oven to 180C. Melt chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth, add marrons glacés and combine. Keep warm.
  • 3
    Meanwhile, whisk eggwhites until soft peaks form, add one-third of the sugar and whisk until glossy. Add remaining sugar, whisking continuously, until firm peaks form. Add egg yolks to chocolate mixture and mix to combine (mixture will stiffen slightly). Fold one-third of the eggwhite mixture through chocolate mixture to lighten, then fold through remaining eggwhite mixture. Divide among four buttered and sugared 200ml-capacity ovenproof ramekins, smoothing tops and running a finger around edges. Bake for 10-12 minutes or until risen and just cooked, dust with cocoa and serve immediately with chocolate sauce to pour over.


Note Marrons glacés are candied chestnuts preserved in heavy sugar syrup and are available from David Jones Foodhalls, Simon Johnson and select delicatessens.
Drink Suggestion: Pedro Ximenez. Drink suggestion by Max Allen

  • undefined: Emma Knowles