Chocolate soufflé with hot chocolate sauce
People can be very frightened of soufflé, particularly chocolate soufflé, but this easy to follow recipe will give you plenty of confidence to bake light, fluffy and chocolatey soufflés for friends and family. Don't be surprised if they ask for seconds!
- 125g caster sugarplus a little extra
- 5 eggs3 yolks and 5 whites
- 1 tbsp cornflour
- 1 vanilla podsplit and seeds scraped
- 125ml milk
- 50g 70% dark chocolate
- 1 tbsp rum
- 1 tbsp cocoa powder
- butter
- 250ml single cream
- 25g caster sugar
- 100g 70% dark chocolate
- 25g butter
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
step 1
Whisk 25g sugar, 1 egg yolk and cornflour in a bowl. Slowly bring the milk, vanilla pod and seeds to just boiling. Remove from heat and whisk into egg mixture, tip back into the pan, return to the heat and bring gently to the boil, continually stirring. Remove from heat.
step 2
Melt the chocolate, stir in the rum and the cocoa. Stir to a paste, adding the custard a little at a time. Return to the pan and boil for 1 minute, stirring continuously. Sieve into a large bowl, discarding the vanilla. Stir in a knob of butter, cover the surface with clingfilm and cool.
step 3
Heat the oven to 190C/fan 170C/ gas 5. Generously butter 6 250ml soufflé dishes and coat well with sugar. Put a big teaspoonful of custard in each dish and chill. Whisk the egg whites until stiff. Add half the remaining sugar and whisk until stiff, then the rest and whisk for 2 minutes, to make a stiff and glossy meringue. Fold a third of the meringue into the chocolate with the 2 remaining egg yolks. Fold in the remaining meringue. Spoon the mix into the dishes and run your finger inside the rim of each dish to help the mixture rise. Bake for 15 minutes.
step 4
To make the sauce, boil the cream with the sugar, then beat in the chocolate and butter.