Chocolate soufflés

When light dessert calls, soufflé answers!

What is a soufflé, you ask? It’s only the lightest, fluffiest dessert of your dreams, created by whipping copious amounts of air into egg whites and sugar before adding a touch of flour and baking it in the oven for a dessert to savour. This chocolate recipe is perfectly light as you dig your spoon through a slightly firm exterior and into a gooey, soft chocolatey centre. This chocolate soufflé with chocolate sauce recipe is served with an extra layer of indulgence. 

The soufflé has its origins in 18th century France, appearing in a cookbook by the Duke of Orleans’ personal chef. It’s one of those magical foods that transitions perfectly between being a dessert and a savoury entree or main, like a triple-cheese soufflé. Cheese soufflés are a staple entree on the menus at many French restaurants across the world, and their sweet counterparts are as common at the opposite end of the menu.

Other similar variations can be found in countries around the world, most commonly in Japan where light and fluffy desserts, such as the soufflé pancake creation, are as popular as the French original. The same can be said for Austria’s vanilla dessert soufflé, the Salzburger nockerl. 

Due to its delicacy, soufflés are often reserved for special occasions like dinner parties, celebrations and romantic dinners for two, such as Valentine’s Day. 

Tips on how to make a soufflé without a sunken centre

One of the main reasons people are hesitant to try a soufflé recipe is the fear of the ‘dreaded flop’, which can occur if it’s not prepared correctly. The most common cause of the delicate dessert not rising properly or flopping in the middle is a rush of cool air caused by the oven door being opened prematurely. As they say, a watched soufflé never rises! As tempting as it might be to check in on how well it’s rising, you must leave the door closed and use the oven light through the door if you need to take a peek.

Our top tips for the perfect soufflé dessert include:

• Use a metal bowl – the fat in a plastic bowl can prevent eggs from whipping up into stiff peaks. 

• Use the right dish – suitable cocottes or ramekins with straight sides will help guide the dish to appropriately rise as it cooks. 

• Take your eggs out early – eggs will whip best at room temperature, so take them out of the fridge before whipping. 

• Fold gently, don’t stir – you can lose a lot of extra air if you don’t use the correct folding technique. Make sure to incorporate egg whites into the chocolate mixture using a figure eight folding technique to limit air loss. 

• Use the bottom shelf – you want your chocolate soufflé pudding to heat from the bottom up so using the bottom shelf in the oven will help with this. 

• Do not open the door!

Impress your guests with perfect chocolate soufflé presentation

The final touches when serving this decadent dessert will make all the difference. While the chocolate soufflé is good enough to serve on its own with a dusting of icing sugar and the sauce, adding a few strawberries and a dollop of whipped cream, ice cream or crème anglaise will take your dessert from good to great. 

If you want to mix it up, you can change around the chocolate soufflé ingredients a little by adding a shot of coffee to the mixture, mint or other essence for a different flavour. You may be able to change the chocolate from dark to milk or white chocolate, however, you will need to be careful when melting the chocolate as it may affect the texture. 

If these show-stopping chocolate soufflé cakes don't take your fancy, there’s a range of impressive dessert recipes to choose from, which you can whip up instead.