Baked
Chocolate Souffle
Recipe

This wonderful hot chocolate souffle recipe, although terribly decadent is actually very easy to make! Some people assume that soufflés should only be attempted by skilled chefs and cooks - but as long as you follow these basic steps, there is no reason why yours shouldn't be perfect too!

The one factor you must consider however is timing. Soufflés must be cooked at absolutely the last moment and very little preparation can be done ahead of time. So just make sure that you are properly organized and you will be fine.

This chocolate souffle recipe is enhanced with a dash of dark rum, but you could substitute strong black coffee if you prefer.

Baked Chocolate Rum Soufflé

4oz/110g quality dark chocolate, 50-55% cocoa solids
2 tablespoons dark rum (or cold, strong black coffee)
2 tablespoons double cream
4 large egg yolks
6 large egg whites
melted butter for greasing
caster sugar for dusting

To Serve:
10fl oz/275ml double (heavy) cream
icing sugar for dusting

This chocolate souffle recipe also calls for a 1½ pint/850ml soufflé dish.

METHOD

• Preheat the oven to 400°F/220°C/gas mark 6.
  

• Place a baking sheet into the oven to pre-heat.
  

• Now break the chocolate into small pieces and place in a medium size heatproof bowl along with the rum and the double cream. Then place the bowl over a pan of barely simmering water ensuring the bowl does not touch the water. After several minutes the chocolate will have softened completely. Remove the bowl from the pan and beat with a wooden spoon until smooth and glossy. Allow the mix to cool.
  

• Brush the inside of the soufflé dish with the melted butter and sprinkle with caster sugar. Tap the dish lightly and shake loose any excess sugar.
  

• Add the egg yolks to the cooled chocolate mix and beat until thoroughly combined.
  

• Now take a spotlessly clean and dry large bowl and place the egg whites in it. An electric hand whisk is preferable for the whisking but do ensure that the beaters are also spotlessly clean and free of any grease or moisture. Beat on high until they form stiff peaks.
  

• Using a metal tablespoon, now fold in a quarter of the egg whites into the chocolate mix. Gently turn and slice the mix just long enough to loosen it. Then fold in the rest of the whites carefully in a slow motion so as to not loose the air bubbles.
  

• Next pour the mixture into the soufflé dish and bake it in the preheated oven on the baking tray for about 20 minutes (do not be tempted to open the oven before the time is up). Once cooked, it should be well risen and slightly springy to the touch. Dust lightly with sifted icing sugar and serve with a dish of lightly whipped double cream

As long as you follow the basic principles outlined above, this chocolate souffle recipe will give perfect results. It makes a stunning dessert course for a dinner party with friends or a romantic dinner for two. Be warned however that the sofflé will start to collapse quite quickly after leaving the oven, so always serve it immediately.

To go from this Chocolate Souffle Recipe to
a video on how to make a chocolate soufflé
CLICK HERE