chocolate souffle

Indulgent Chocolate Souffles For A Sweet Treat

Yields1 Serving
Yields1 Serving

With so many easy cake recipes available on the net, it’s easy to get lost in a frenzy.  But Chocolate Souffles? It’s a worthy try. Plus, even Gordon Ramsay’s got his power souffle recipe. They’re light, indulgent, yet not too sweet – a treat for the eyes and the tastebuds. Making them doesn’t have to be a difficult feat, especially when you are armed with a powerful stand mixer that does the heavy lifting for you. With a creaming beater as the hero of your mixer, easily whip up fluffy and light batter!

Try this recipe and impress dinner guests during the holiday season.


 500 ml milk
 9 egg yolks
 300 g sugar
 40 g plain flour
 35 g cornflour
 50 g cocoa powderplus extra for dusting
 1 tsp vanilla extract
 5 egg whites
 ½ tsp cream of tartar
 butterfor ramekins



Begin by heating the milk to a simmer in a medium pan over a low heat.


Whilst the milk is heating, add the egg yolks and 150g of the sugar to the bowl of your kitchen machine, fitted with the balloon whisk and whisk together for 2 minutes on a medium-low speed, until the sugar is dissolved and the mixture a little paler and thicker.


Add the flour, cornflour, cocoa and vanilla extract, and whisk again until the mixture is fully combined.


Once the milk is hot, add around one third of it to the mixture in the bowl, and whisk on minimum speed to combine, then add another third, whisk again on minimum speed, then finally repeat with the remainder of the milk.


Tip this mixture back into the milk pan and return to the heat, cooking gently and stirring all the time with a wooden spoon.


The mixture will thicken as it cooks, and after a few minutes should be becoming quite thick and shiny. Add this mixture back into the bowl of the machine and beat until smooth, to make sure you have no lumps. Reserve the soufflé base in a separate bowl until just before serving.


Preheat your oven to 190C.


Into the clean bowl of your kitchen machine, add the egg whites and cream of tartar. Attach the clean balloon whisk, and begin to whisk the eggs on a medium speed. Increase the speed and whisk on a high speed for around 2 minutes, or until the egg whites are making soft peaks. Decrease the speed of the machine to a medium low speed, and add a little of the remaining 150g of sugar at a time, until you have added it all. The mixture should still be making soft peaks, take care not to over whip the mixture.


Remove the egg whites to a separate bowl, and return the chocolate custard to the bowl of your kitchen machine.


Fit your machine with the fold tool, and add back one third of the egg whites to the bowl.

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