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 10g, carbohydrate 45g, fat 25 g, saturated fat 14g, fibre 1g, sugar 38g, salt 0.4 g

Recipe from Good Food magazine, Vegetarian Christmas 2006.

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Latest comments and suggestions

Results 21-32

  • Binder photo nuxsi

    25 November 2011

    nuxsi rated and commented on this recipe

    5 stars

    best i ever made tnx =)

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  • Binder photo Driver-uk

    10 December 2011

    Driver-uk commented on this recipe

    nice one gordon never thought this would never work exellent yummy .

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  • Binder photo naproxen

    02 February 2012

    naproxen rated this recipe

    5 stars

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  • Binder photo Toni

    05 February 2012

    Toni rated this recipe

    4 stars

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  • Binder photo wilcook

    14 February 2012

    wilcook rated and commented on this recipe

    2 stars

    To much fuss and hot air!!!!!!

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  • Binder photo AdEL

    22 February 2012

    AdEL commented on this recipe

    @SB: I think the creme patissiere(which was spelled wrongly in the recipe)and ganache can be prepared up to a day in advance. Just whisk the egg whites and fold it in when you're about to serve them. I have done something similar before and they worked fine, afterall the only ingredient that doesn't last the test of time is the meringue. As long as that is done shortly before baking your souffle should still rise perfectly. Am I the only one who struggle with making souffles for myself or for two persons when all the recipes are meant for 4 or above? It's kind of difficult to measure 1/8 tsp of corn starch for example. :( Thus that explains why I've had experience making souffles from leftover creme patissiere from days before. :)

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  • Binder photo Rhet

    20 March 2012

    Rhet rated and commented on this recipe

    5 stars

    I have eaten twice at Gordon Ramsay at the London, NYC...and the best way to end that experience is with Gordon's amazing Toffee chocolate souffle. It is the single best desert I ever had. So with some nerve, I set about to make this recipe. It took one hour, I had to convert the MLs and Grams to cups...but the result was AMAZING. BEST.DESSERT.EVER. My guests were blown away at how perfect these turned out. I had given Gordon's restaurant souffle a 10 out of 10. But now I give his a 12 because, for the first time in my life I cooked a perfect "10". There is NO better Souffle recipe. Show some care when you make it. Take your time, no short cuts and you too will know the Power of the Gordon!

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  • Binder photo MCaruana

    30 August 2012

    MCaruana commented on this recipe

    Hi can the crime patisserie and the ganache be made up to a day before?

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  • Binder photo MCaruana

    31 August 2012

    MCaruana rated and commented on this recipe

    5 stars

    Came exactly like the picture though one of them burst :) also my creme patisserie needed less time to cook and a little more milk

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  • Binder photo kamaiap

    09 October 2012

    kamaiap rated this recipe

    5 stars

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  • Binder photo kissthecook

    21 January 2013

    kissthecook commented on this recipe

    Great recipe

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  • Binder photo elif

    23 January 2013

    elif rated and commented on this recipe

    5 stars

    It was so delicious!!! I was so pleased for this recepies.Thanks :))

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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 10g, carbohydrate 45g, fat 25 g, saturated fat 14g, fibre 1g, sugar 38g, salt 0.4 g

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