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This chocolate soufflé is what dreams are made of

It's simultaneously rich and feather-light.

By Emma Knowles & Lisa Featherby
  • 20 mins preparation
  • 20 mins cooking
  • Serves 6
  • Print
The magic of chocolate soufflés is that they're both rich and light. The chocolate mixture can be prepared two or three days ahead, and the ramekins a day; whisk the eggwhites and fold them into the chocolate mixture just before the soufflés go in the oven.


  • Butter, softened for greasing
  • 70 gm caster sugar, plus extra for dusting
  • 6 eggwhites
  • Chocolate or vanilla-bean ice-cream, to serve
Chocolate cream
  • 1 egg, at room temperature
  • 2 egg yolks
  • 3 tsp caster sugar
  • 2 tbsp cornflour
  • 2 tbsp Dutch-process cocoa, plus extra for dusting
  • 150 ml milk
  • Scraped seeds of ½ vanilla bean
  • 50 gm dark chocolate (64%-70% cocoa solids)
  • 1 tbsp dark sweet dessert wine, such as Pedro Ximénez or topaque
  • Chocolate ice-cream, to serve


  • 1
    Generously butter six 125ml ramekins; it's important to butter the sides all the way to the rim to help the soufflés rise. Refrigerate ramekins until butter is set (15 minutes), then dust liberally with caster sugar.
  • 2
    For chocolate cream, whisk egg, egg yolks, and sugar in a bowl until pale and fluffy. Add cornflour and cocoa and whisk to combine. Bring milk and vanilla seeds to a simmer in a saucepan over medium-high heat. Pour into egg mixture, whisking to combine, then return to a clean saucepan and stir vigorously over high heat until mixture thickly coats the spoon (2-4 minutes). Add chocolate and stir until smooth. Remove from heat, transfer to a bowl, cover directly with plastic wrap and stand to cool (1 hour). Add wine and beat with a wooden spoon to a smooth cream, then stand at room temperature.
  • 3
    Preheat oven to 200C. If chocolate cream has been made ahead, bring it to room temperature and whisk until smooth. Whisk eggwhite with a pinch of salt until soft peaks form, then gradually add sugar, whisking until smooth, firm peaks form. Fold a third of the eggwhite mixture into the chocolate cream until evenly combined, then repeat with remaining eggwhite mixture.
  • 4
    Spoon mixture into prepared moulds to the top. Level tops with a knife, then run your finger just around tops of rims to remove excess soufflé mixture (to prevent soufflés sticking). Bake until puffed (13-15 minutes), dust with cocoa and serve with chocolate ice-cream.