Wednesday, 29 February 2012

Melting Chocolate Soufflé

These aren't proper soufflés, but they are easier to make, can be made the day before needed and taste just as nice. If you are making them the day before then after you've poured the mixture into the ramekins, cover them with cling film and refrigerate until you want to cook them.


  • 140g dark chocolate, broken into individual squares
  • 100g unsalted butter, cut into pieces about the same size as the chocolate
  • a small bit of butter at room temperature to grease the ramekins
  • 4 large eggs
  • 120g caster sugar
  • 90g plain flour


  1. Preheat the oven to 180 degrees if you're cooking them immediate, but don't if you are going to cook them the next day.
  2. Put the chocolate and butter in a bowl and place it over a saucepan with about an inch of water in the bottom.
  3. Heat the water on a low to medium heat, this should melt the chocolate and butter nice and slowly.
  4. While the chocolate is melting, use the small bit of butter to grease 4 ramekin dishes.
  5. Break the 4 large eggs into a separate bowl and add the sugar.
  6. Whisk the egg and sugar mixture until it starts to go nice and foamy. If using a hand whisk this can take a few minutes. You want to get to the point where you can see lots of bubbles all through the mixture, not just on the surface.
  7. By now the chocolate will hopefully have melted. Carefully and slowly stir the chocolate mixture until the melted butter is well mixed in.
  8. Now pour the chocolate into the egg and sugar mixture and whisk carefully until it's an even colour.
  9. Sprinkle the flour over the top of the egg and chocolate mixture and then, again carefully, mix in the flour gently with the whisk.
  10. Divide the mixture between your ramekins. If preparing ahead of time then cover and refrigerate at this point.
  11. When you're ready to eat, remove the cling film and put the ramekins on a baking tray.
  12. Place in the oven and bake for 10 to 15 minutes if you haven't used the fridge or 15 to 20 minutes if you have. The time will depend on your oven, so you should really base it on what the dish looks like. You want a cracked and crispy top which has raised about a centimetre or two. Don't overcook them though as then you'll lose the gooey chocolate inside.
  13. Serve immediately and still in the ramekins when they are cooked. Optionally provide some whipped cream with them.
Serves 4.

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