An absolute classic, this soufflé recipe is surprisingly simple as well as being incredibly moreish and decadent. We find people are often intimidated by the idea of a soufflé but as soon as they’ve mastered the technique will make them again and again. We teach puddings like this on our Seasonal Dinner Party and Perfect Pastry classes as well at the Chef’s Table Suppers.
For the crème pâtissière
- 2 tbsp plain flour
- 2 tsp caster sugar
- ½ tsp cornflour
- 1 egg yolk
- 1 whole egg
- 60ml milk
- 15ml double cream
- 25g dark chocolate
- 1 tbsp cocoa powder
For the ganache
- 4 tbsp double cream
- 50g good-quality dark chocolate
- 1 tbsp cocoa
For the egg whites
- 6 medium egg whites
- 85g caster sugar
Daylesford’s Chocolate Soufflé
- Preheat the oven to 190 C.
- Brush four small soufflé dishes with melted butter and then dust evenly with cocoa, tipping the dishes to make sure the sides are coated. Keep to one side.
- To make the crème pâtissière, sieve the flour, sugar and cornflour together. Beat the egg yolk and whole egg together in a bowl and beat in half of the flour mixture until you have a smooth paste. Add the rest of the flour and mix well.
- Combine the milk and cream in a small saucepan and bring to the boil. Remove from the heat, add the chocolate and beat until the chocolate has melted and the mixture is smooth.
- Pour the milk onto the flour and egg mixture, beating with a whisk as you go. Return to the pan and cook over a low heat, stirring all of the time until the mixture thickens to a thick paste. Leave to cool.
- For the ganache, bring the cream to the boil in a small pan. Remove from the heat and add the chocolate, beat to a smooth glossy texture, gradually adding the cocoa. Leave to cool and then mix this into the cooled crème pâtissière.
- In a separate bowl, whisk the egg whites to soft peaks. Add 1 tbsp of the sugar, whisk to incorporate and then tip in the rest of the sugar. Whisk to stiff, firm peaks.
- Add 2 tbsp of the stiff egg whites to the chocolate base, gently stirring through. Carefully fold in the remaining egg whites, taking care not to knock out the air and volume.
- Spoon the mixture into the ramekins, filling the dishes to the top. Tap each dish on a worktop to fill the sides. Pull a palette knife across the top of each dish so that the top of the mixture is completely flat. Run your thumb around the rim of the ramekin to create an indent, allowing the soufflé to rise evenly from the dish without sticking to the sides.
- Put the ramekins on a baking tray in the middle of the oven for 12 minutes or until the soufflés have risen, have set but are still slightly wobbly.
- Serve immediately, with a jug of double cream or perhaps a drizzle of salted caramel sauce.