Hot Chocolate Soufflé

A grand, chocolatey dessert made with a rich crème pâtissière chocolat base and light, fluffy meringue, baked until well risen.

Baking Vegetarian Dessert Chocolate Soufflé

Estimated Nutrition

Calories

273.1

kcal / serving

2184.4 kcal total

Carbs

32g

per serving

255.6 g total

Fat

12.9g

per serving

102.8 g total

Protein

7.4g

per serving

59.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

180

Plain Chocolate

Minimum 36% cocoa solids

Cocoa Powder

Caster Sugar

Plus extra for dusting

Caster Sugar

For the meringue

Dairy

unit

Butter

For greasing

300

Milk

unit

Egg Yolks

Large, free-range

GrainsCereals

Plain Flour

Other

unit

Egg Whites

Large, free-range

Method

Preheat the oven to 190°C and place a heavy baking tray on the middle shelf.

Butter a 1.2 litre soufflé dish, dust with sugar, and secure a 7.5cm deep parchment collar with string.

Melt the chocolate in a bowl over simmering water and let it cool slightly.

Boil the milk and cocoa, then whisk into a mixture of yolks, sugar, and flour.

Cook the mixture for 1 minute until thickened, stir in melted chocolate, and cool to room temperature.

Whisk egg whites to soft peaks, then add sugar and whisk until stiff and glossy.

Whisk one third of the meringue into the chocolate base, then gently fold in the rest.

Pour into the dish and bake on the hot tray for 40 to 50 minutes until risen.