Chocolate orange soufflé recipe

1120 ratings

Soufflés have a reputation for being tricky but it needn't be so with this easy to follow and delicious recipe. See method

  • Serves 8
  • 10mins to prepare and 30mins to cook
  • 298 calories / serving

Ingredients

  • 3tbsp caster sugar
  • 3 medium eggs
  • 50g (2oz) caster sugar
  • 15g plain flour
  • 15g (1/2oz) cornflour
  • 150g (5oz) dark chocolate
  • 75g (3oz) unsalted butter, plus extra for melting
  • 250ml (8fl oz) semi-skimmed milk
  • 1 orange, zested
  • cocoa powder, for dusting

Each serving contains

  • Energy

    1240kj
    298kcal
    15%
  • Fat

    20g 28%
  • Saturates

    11g 55%
  • Sugars

    19g 21%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 24.3g Protein 5.8g Fibre 2.6g

Method

  1. Preheat the oven to gas 5, 190°C, 170°C fan. Warm a baking sheet in the oven.
  2. Brush 8 x 100ml (31⁄2fl oz) ramekins with melted butter and sprinkle over 2-3tbsp caster sugar in an even layer.
  3. Separate 3 eggs. Whisk the yolks with 50g (2oz) caster sugar until pale and thick. Sift in 15g (1⁄2oz) plain flour and 15g (1⁄2oz) cornflour; combine.
  4. Put 150g (5oz) dark chocolate, broken into pieces, in a bowl over simmering water. Once it has melted, stir in 75g (3oz) unsalted butter. Set aside.
  5. Bring 250ml (8fl oz) semi-skimmed milk to the boil in a pan. Remove from the heat and gradually whisk into the egg mixture. Return to the pan and cook over a medium heat, stirring, until smooth. Remove from heat and stir in the chocolate mixture. Add the zest of 1 orange. Leave to cool slightly.
  6. Whisk the egg whites until they form soft peaks. Gently fold a spoonful into the chocolate mixture. Repeat until all the egg white is folded in.
  7. Divide the mixture between the ramekins and level the top. Run a finger around the inside rim of the ramekins. Bake for 11-12 minutes on the hot baking tray. Dust with cocoa powder and serve immediately.

Cooking Tip: Sprinkling ramekins with breadcrumbs or sugar helps the mixture rise; infusing the milk gives extra flavour; and folding in egg whites gently helps create light, fluffy soufflés

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