Chocolate soufflés
These melting chocolate puddings are much sturdier than ordinary soufflés and will behave even if made ahead (but not cooked)
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 mins
- Heat the oven to 180C/fan 160C/gas 4. Butter 6 medium ramekins. Melt the chocolate with the butter in a bowl over simmering water or in a microwave. Beat the eggs with the sugar until they are very light and fluffy and then fold in the flour. Fold in the chocolate mixture.
- Divide between the ramekins (put in the fridge at this point if you're making ahead). Bake for 8-12 minutes, the soufflés should rise and form a firm crust but you want then still to be slightly runny in the middle. Serve with cream.
Know-how
These melting chocolate puddings are much sturdier than ordinary soufflés and will behave even if made ahead (but not cooked). Just store in the fridge until you need them and remember to add a couple of minutes to the cooking time to compensate for the cold. The middle should still be saucy when they are ready.
Per serving
632 kcalories, protein 11.3g, carbohydrate 68.1g, fat 36.9 g, saturated fat 20.2g, fibre 1.5g, salt 0.61 g
Recipe from olive magazine, September 2006.
http://www.bbcgoodfood.com/recipes/4351/
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Ingredients
- 200g dark chocolate , chopped
- 150g butter , cut into cubes plus extra for the ramekins
- 6 eggs
- 175g sugar
- 125g plain flour
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A traditional creamy and cold treat - eat on its own, or dollop on apple pie
9
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 mins
Ingredients
- 200g dark chocolate , chopped
- 150g butter , cut into cubes plus extra for the ramekins
- 6 eggs
- 175g sugar
- 125g plain flour
Per serving
632 kcalories, protein 11.3g, carbohydrate 68.1g, fat 36.9 g, saturated fat 20.2g, fibre 1.5g, salt 0.61 g
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