Don’t be fooled into thinking that soufflés are difficult desserts, try our easy Chocolate Soufflé today.
Don’t be fooled into thinking that soufflés are difficult desserts, try our easy Chocolate Soufflé today. Whip them up right after dinner and enjoy while they're still warm from the oven. What a delicious treat!
Time: 35 minutes
- 3 tablespoons granulated sugar, divided
- 2 1/2 ounces semisweet or bittersweet chocolate, chopped
- 1 large egg, separated
- 2 large egg whites
- 1 tablespoon thickened cream
- 1 teaspoon all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon salt
- icing sugar, for dusting (optional)
Position rack in centre of oven and preheat to 190°C. Lightly coat two ramekins with cooking spray; coat the insides of each with 1 1/2 teaspoons sugar. Place chocolate in a small microwave-safe bowl and microwave on medium, stirring every 20 seconds, until melted. Whisk egg yolk and cream in a medium bowl until combined. Whisk in the chocolate until smooth, then whisk in flour and cinnamon. Beat egg whites and salt in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in the remaining two tablespoons sugar in four additions, until stiff, glossy peaks form.
Using a rubber spatula, gently fold half the beaten whites into the chocolate mixture until fairly smooth; then gently fold this combined mixture back into the remaining egg whites until no white streaks remain. Divide between the prepared ramekins and place on a baking sheet. Bake until puffed and firm to the touch, about 20 minutes. Dust with icing sugar. Serve immediately.
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