Chocolate soufflé

PT45M

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Ingredients

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Imperial

Chocolate soufflé

1
Place the milk in a saucepan and slowly bring to the boil
  • 500ml of milk
2
Separate the eggs and mix the egg yolks with 150g of the sugar to form a paste. Keep the egg whites to one side
  • 6 eggs
  • 150g of caster sugar
3
Sift the flour, cornflour and cocoa into the mixture and combine thoroughly
4
Remove the milk from the heat and slowly incorporate it into the egg mixture. Allow it to cool a little, then pass through a sieve. This is the crème pâtissière base
5
To make the soufflé, whip up the 6 egg whites and gradually add the remaining sugar, a touch of lemon juice and a pinch of salt
6
Preheat the oven to 185°C/gas mark 4
7
Beat the crème pâtissière until it's smooth, then gently fold in the stiff egg whites with a whisk. Pour the mixture into 6 well-buttered ramekins. Make sure the soufflés are level
8
Bake the soufflés for approximately 12 minutes until risen. Serve immediately
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