Chocolate soufflés

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olive magazine

24 ratings

Recipe by olive magazine

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1. 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.
2. 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

Latest comments and suggestions

Results 21-37

• Sam.gap

  20 October 2008

  Sam.gap commented on this recipe

  I was wondering if anyone could tell me whether they separated the eggs for this recipe? All the other chocolate souffle recipes i've found need them to be separated. Do i just beat the eggs whole with the sugar? Thank you.

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• nemo

  13 December 2008

  nemo rated and commented on this recipe

  

  Inredibly rich....mine took 25 mins to cook but then I have a terrible gas oven that is either atomic or tepid....ended up blasting them when nothing happened for 15 mins then it happened. Before hand just could work out how a souffle recipe could possibly include whisked whole eggs, but indeed it did work and it was great to be able to keep them in the fridge til after the main course.

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• true foody

  25 December 2008

  true foody rated and commented on this recipe

  

  They were loved by everybody, but i felt they were a bit heavy at the bottom but i think that was more my fault than the recipe. Don't think i beat the eggs enough. Plus i couldn't seem to get some of the flour mixed in as i kept on finding flour bubbles. Will give it another go for definite as they did taste great inspite of all that.

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• Di Russell

  21 January 2009

  Di Russell commented on this recipe

  These were really yummy!! I was amazed they turned out perfect 1st time. I managed to get 9 of them out of the mix so lasted a few days but gladly demolished by the family. I'm no great cook but this was such an easy recipe it gave me great confidence. Will be making them again for my Birthday Dinner. Great with clotted cream.

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• My Food

  21 January 2009

  My Food commented on this recipe

  This is a fabulous dessert and very easy to do - I used a large souffle dish as I didn't have the small ramekins and just cooked for slightly longer.

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• psyteq

  24 January 2009

  psyteq rated and commented on this recipe

  

  I made these with Dove's Farm Gluten Free Flour and they came out perfect! Had to set the kenwood chef on full power for about 4 minutes to get the sugar and eggs fluffy enough. Also, the mixture should be halved to get 4 ramekins as my mixture also made 8 which is way too much. Rich but definitely scrumptious!

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• spagettiqueen

  28 January 2009

  spagettiqueen commented on this recipe

  Great tasting but my friend made this and left it in for the time said and the inside was dry instead of gooey i suggest leaving them in not so long

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• Karen

  08 February 2009

  Karen rated and commented on this recipe

  

  Fantastic. So easy to make. I used half dark and half milk chocolate and still very rich. I need to find some smaller ramekins as the portion size is very filling to have as the final course of a dinner party - but something to bear in mind next time.

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• chocolatecheesecakejake

  12 February 2009

  chocolatecheesecakejake rated and commented on this recipe

  

  This works wonders. My husband laughed when I said I was going to cook a souffle for after our tea. I have never attempted it before as I thought it was too difficult and faffy. This was perfect. I really does look like the pics above and it is still soft and goey inside. I prepared it in the morning and stuck it in the fridge to cook later it was perfect. My husband was gobsmacked. Beautiful I would recommend this to anyone, your friends and family will be well impressed with this one.

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• sexydriver

  15 February 2009

  sexydriver rated and commented on this recipe

  

  yummy yummy the recipe made loads, must have 4 any diner party! try it so easy!!!

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• mrsvandicamp

  01 March 2009

  mrsvandicamp commented on this recipe

  Perfect every time a real winner (:

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• Caz

  07 March 2009

  Caz rated and commented on this recipe

  

  i loved this recipe and so did my family,now they are making me do it again for lots of people. great recipe :)

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• Chrisel

  09 March 2009

  Chrisel commented on this recipe

  I loved this..!! It was really worth trying and it was quite straight forward to make which was a real surprise..

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• Jersey Cotillard

  21 July 2009

  Jersey Cotillard rated and commented on this recipe

  

  This is a great recipe! My 11 year old son made these souffles for his Scouts Chefs plus badge all on his own! The only assistance he needed was when melting the chocolate over hot water as he had over filled the pan so maybe the microwave would have been better for him. The recipe made six generous sized puddings so our family were able to sample one each and also two went to the Assistant Scout leader and his wife. They were very impressed as they looked exactly like the photo on the site and tasted rich and luxurious. They didn't think my son had produced them - but he filmed himself as proof.

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• Granbel

  16 September 2009

  Granbel commented on this recipe

  I have been making this recipe since it first appeared in the magazine Sept 2006. My husbands' absolute favourite pudding. I melt the sugar with the chocolate and find it makes it even lighter. Delicious. yum

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• Nikki

  15 October 2009

  Nikki commented on this recipe

  I thought the souffles were delicious. I used castor sugar instead of granulated, would this have made any significant difference?

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• glynn

  07 November 2009

  glynn rated this recipe

  

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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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Difficulty and servings

Serves 6

Preparation and cooking times

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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