Chocolate Souffle

For Ramekins

2 Tbsp (30 ml) 1 oz (30g) unsalted butter, for greasing

Cocoa powder or finely grated chocolate


For Creme Patisserie

2 tbsp (30 ml) (18 gm) (2/3 oz) plain (all-purpose) flour

2 tsp (10 gm) (0.35 oz) caster (superfine) sugar (regular sugar is OK)

½ tsp (4½ gm) (0.15 oz) corn starch (aka cornflour)

1 medium egg yolk

1 medium whole egg

4 Tbsp (60 ml) milk

5 Tbsp (75 ml) heavy cream (or double cream)

3 oz (90gm) good-quality dark chocolate preferably 70+% cocoa solids, broken in pieces

2 Tbsp (30 ml) (15 gm) (½ oz) unsweetened cocoa powder

Optional: 2 tsp orange zest or 2 tsp minced chipotle chile en adobo or 1 tsp chipotle chile powder. (The chile version is a Monkeyshines favorite!)   

Optional: powdered sugar for dusting


Egg Whites

6 medium egg whites

6½ Tbsp (95 ml) 3 oz (90g) superfine/caster sugar (if you don’t have it, regular sugar is OK)


1. Heat oven to moderate 375 ˚F.

2. Take four 1 cup soufflé dishes and brush them completely with softened butter. Tip a little cocoa powder or grated chocolate into each dish, roll the dish around tilting it as you do so it is evenly lined all round.

3. For the crème patisserie, mix the flour, sugar and corn starch into a small bowl. Put egg yolk and whole egg into a medium sized bowl, beat lightly, then beat in half of the flour mixture to give a smooth paste. Tip in the rest of the flour mixture and cocoa powder and mix well.

4. To make the ganache, pour the milk and cream into a pan and bring just to the boil. Remove from the heat. Add the chocolate and beat until it is melted and smooth with no lumps.

5. Gradually stir hot chocolate ganache into the paste from step 3, and add the orange zest or chile if using. This is your crème patisserie.

6. Whisk the egg whites to soft peaks with an electric whisk. Sprinkle in the sugar as you are mixing. Keep whisking to give stiff, firm peaks to give volume to the soufflés.

7. Stir about 2 tbsp of the beaten egg whites into the crème patisserie. Carefully fold in a third of the rest, cutting through the mixture. Fold in another third (take care not to lose the volume), then fold in the rest.

8. Spoon the mixture into the dishes. Run a spoon across the top of each dish so the mixture is completely flat. Take a little time to wipe any splashes off the outside of each dish, or they will burn on while cooking.

9. Bake the soufflés for 15-17 minutes. The soufflés should have risen by about two thirds of their original height and jiggle when moved, but be set on top.