Chocolate Soufflé

Method

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1. Butter four 250 ml ramekins with softened butter, brushing in upward strokes from base to rim. Coat with caster sugar, tapping out the excess, and chill.

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2. Melt the chocolate and butter together over a pan of barely simmering water, then cool for 5 minutes.

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3. Beat the yolks with the cornflour and 30 g of the sugar until pale, then stir into the warm chocolate. It will thicken considerably.

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4. Whisk the whites with the salt and cream of tartar to soft peaks, then add the remaining 60 g sugar gradually and whisk to a firm, glossy meringue — stiff but not dry and crumbly.

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5. Stir a third of the meringue into the chocolate base to loosen it, then fold in the rest in two additions with a light hand. A few white streaks are better than a deflated batter.

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6. Fill the ramekins to the brim and level the tops with a palette knife. Run your thumb around the inner rim to create a clean channel — this stops the soufflé catching as it climbs.

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7. Bake at 190°C / 375°F on a preheated tray for 12 to 14 minutes, until risen with a slight wobble at the centre. Do not open the oven before 10 minutes.

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8. Dust with icing sugar and carry them to the table immediately. A soufflé begins to fall within 2 minutes.

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Chef’s Tips

• Prepare the base up to 4 hours ahead and whip the whites at the last minute; the batter can even sit in the ramekins for 30 minutes before baking.
• A trace of yolk or grease in the whites will stop them whipping. Wipe the bowl with vinegar first if unsure.
• Serve with a jug of cold cream to pour into the cracked centre.

Pairing Suggestions

• A tawny port or a shot of espresso
• Crème anglaise or lightly whipped cream
• Follows a light main such as sole or salad

Storage & Reheating

Soufflés cannot be stored. The unbaked batter holds in filled ramekins for 30 minutes at room temperature or 2 hours refrigerated — add 2 minutes to the bake from cold.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.