Hot chocolate soufflé

Hot chocolate soufflé

Gordon Ramsey does it again with this sexy melt-in-the-mouth soufflé

Difficulty and servings

For the keen cook

Serves 4

Preparation and cooking times

Preparation time

Prep 1 hr

Cook time

Cook 15 - 17 mins

Vegetarian

Vegetarian

Method

  1. Take four 200ml soufflé dishes and brush them completely with softened butter. Chill the dishes for 5 mins, then, as an insurance policy so the soufflé doesn't stick to the dish, apply a second coat as before. Tip a little grated chocolate into each dish, roll the dish around tilting it as you do so it is evenly lined all round.
  2. For the crème patisserie, mix the flour, sugar and cornflour. Put egg yolk and whole egg into a bowl, stir, then beat in half of the flour mixture to give a smooth paste. Tip in the rest of the flour mixture and mix well.
  3. Pour the milk and cream into a pan and bring just to the boil. Remove from the heat. Add the chocolate and beat until it is melted and smooth with no lumps.
  4. Gradually stir hot chocolate mix into paste. Return to pan. Cook, stirring, over a medium-low heat for 5 mins to a smooth, thick paste. Remove from the heat. Leave until cold, beating occasionally with a wire whisk.
  5. Make the ganache: slowly warm the cream in a pan. Just before it boils, take off the heat and add chocolate. Beat constantly to a velvety texture, gradually sprinkling in the cocoa as it dissolves. Allow to cool.
  6. Heat oven to 190C/fan 170C/gas 5. Whisk the egg whites to soft peaks with an electric whisk. Sprinkle in the sugar as you are mixing. Keep whisking to give stiff, firm peaks to give volume to the soufflés.
  7. Mix crème patisserie and ganache in a large bowl. Stir in 2 tbsp of egg white. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume); fold in the rest.
  8. Spoon the mixture into the dishes to fill them by three-quarters, then gently press a spoon in to make sure it fills all the gaps. Fill the dishes to the top with the mixture, then bang each dish on to the surface so the mixture fills the sides.
  9. Take a palette knife and pull it across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.
  10. So mixture won't stick to the top of the mould, and to give a straight finish, go around the top edge of the mixture with your finger. Sprinkle a little grated chocolate in the centre, then bake the soufflés for 15-17 mins.
  11. The soufflés should have risen by about two thirds of their original height and jiggle when moved, but be set on top. To serve, make a small dip with a spoon in the centre of each, then pour in single cream or add a spoonful of ice cream.
Try

Gordon says

A soufflé is a very sexy pudding. It has to be light, not taste too eggy, be crisp on top and slightly moist in the centre and for any good soufflé, the only way is up.

Per serving

433 kcalories, protein 10.0g, carbohydrate 45.0g, fat 25.0 g, saturated fat 14.0g, fibre 1.0g, sugar 38.0g, salt 0.4 g

Recipe from Good Food magazine, Vegetarian Christmas 2006.

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Latest comments and suggestions

Results 1-20

  • Binder photo Charlotte

    24 February 2008

    Charlotte rated and commented on this recipe

    5 stars

    All I can say is it was wonderful

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  • Binder photo Deekay78

    16 March 2008

    Deekay78 commented on this recipe

    This was my first attempt at a Souffle and I was so pleased with the result. It rose just like the picture! The taste was great and i'd highly recommend it.

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  • Binder photo Deekay78

    16 March 2008

    Deekay78 rated and commented on this recipe

    2 stars

    OOOPS, forgot my rating.... This was my first attempt at a Souffle and I was so pleased with the result. It rose just like the picture! The taste was great and i'd highly recommend it.

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  • Binder photo horrp001

    11 January 2009

    horrp001 commented on this recipe

    i did this recipe and it looked and tasted fab i made a little change and added a little bit of mint and that tasted ace xx

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  • Binder photo CloClo

    10 February 2009

    CloClo commented on this recipe

    Why only two stars?

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  • Binder photo Susannah Bolton

    28 February 2009

    Susannah Bolton rated and commented on this recipe

    5 stars

    I love these! also, everyone rate this 5 stars! we have to boost the rating after the (accidental?) 2* star rating !

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  • Binder photo Jo

    27 May 2009

    Jo commented on this recipe

    I've not tried this recipe but i was wondering before I do what could I do with the 6 extra egg yolks? could I make a custard? would that go with the souffle? Any comments please x

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  • Binder photo gd

    27 June 2009

    gd commented on this recipe

    you could make a custard but it wouldnt go with the souffle or you could mak another dessert like a creme brulee

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  • Binder photo chumzie

    30 July 2009

    chumzie commented on this recipe

    Dear Jo, You could make a vanilla ice cream, which should use up the egg yolks... and you can serve the ice cream with the souffles, if you want.

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  • Binder photo PAULINE

    29 August 2009

    PAULINE rated this recipe

    4 stars

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  • Binder photo Rosh3000

    30 October 2009

    Rosh3000 rated and commented on this recipe

    5 stars

    never made 1 b4, i forgot the GANACHE, didn't have an electric mixer, halved the ingredients were i could but still worked out gr8 this recipe seems FOOL proof

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  • Binder photo HelloKnitty

    06 February 2010

    HelloKnitty rated this recipe

    4 stars

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  • Binder photo Natalie

    03 April 2010

    Natalie rated this recipe

    5 stars

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  • Binder photo markcthomson

    03 May 2010

    markcthomson rated and commented on this recipe

    5 stars

    Amazing amazing amazing, so easy and really delicious, a fantastic rainy bank holiday treat!!!

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  • Binder photo SB

    20 October 2010

    SB commented on this recipe

    Is it possible to prepare all of this souffle in advance and then just cook it when needed? I'm thinking of doing it for a dinner party so won't be able to prepare and cook it all in one go. Any tips greatly appreciated. Thanks!

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  • Binder photo Doz Evans

    03 December 2010

    Doz Evans rated and commented on this recipe

    4 stars

    Never tried a soufle before, but I was pleased with the result. Didn't rise as much as the photo, but tasted superb!!

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  • Binder photo Rosie

    09 February 2011

    Rosie rated this recipe

    5 stars

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  • Binder photo Saffire

    17 June 2011

    Saffire commented on this recipe

    trying on fathers day wish me gud luck

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  • Binder photo Aniqa

    27 October 2011

    Aniqa commented on this recipe

    Good Luck!

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  • Binder photo Lulubell

    25 November 2011

    Lulubell rated and commented on this recipe

    5 stars

    Perrrfection :) Easy and even a baby could make. Just be dont lose air from the whites and yall be fine (:

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Difficulty and servings

For the keen cook

Serves 4

Preparation and cooking times

Preparation time

Prep 1 hr

Cook time

Cook 15 - 17 mins

Vegetarian

Vegetarian

A dream for chocoholics

Ingredients

FOR THE DISHES

  • 25g unsalted butter , for greasing
  • finely grated chocolate

FOR THE CREME PATISSERIE

  • 2 tbsp plain flour
  • 2 tsp caster sugar
  • ½ tsp cornflour
  • 1 medium egg yolk
  • 1 medium whole egg
  • 4 tbsp milk
  • 1 tbsp double cream
  • 25g good-quality dark chocolate preferably 70% cocoa solids, broken in pieces
  • 1 tbsp cocoa powder

FOR THE EGG WHITES

  • 6 medium egg whites
  • 85g caster sugar
  • single cream or ice cream, to serve

FOR THE GANACHE

  • 4 tbsp double cream
  • 50g good-quality dark chocolate preferably 70% cocoa solids, broken into pieces
  • 1 tbsp cocoa
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Per serving

433 kcalories, protein 10.0g, carbohydrate 45.0g, fat 25.0 g, saturated fat 14.0g, fibre 1.0g, sugar 38.0g, salt 0.4 g

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