Hot chocolate soufflé

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This chocolate soufflé recipe from Bruno Loubet is beautifully indulgent and is guaranteed to wow your guests. You will need to serve the rich chocolate soufflés as soon as they come out the oven, but you can be sure they’ll be devoured within seconds.

First published in 2015
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Chocolate soufflé recipe



  • 4 10cm x 5cm soufflé dishes


Start this chocolate soufflé recipe by buttering the insides of 4 10cm x 5cm individual soufflé dishes. Put 20g of sugar into one of the dishes and rotate it to coat the surface. Tip all the excess sugar into another dish and rotate to coat it. Repeat on the other dishes
  • 20g of caster sugar
  • 2 tbsp of butter, softened
Very finely pare the zest from the orange, and chop as finely as possible. Blanch in boiling water for 1 minute, drain and then dry on paper towels
Preheat the oven to 200°C/Gas mark 6. Whisk 8 egg yolks with 50g of the sugar until light and pale. Fold the cocoa powder, whisky and orange zest in to the egg mixture
In a large, clean stainless steel or glass bowl, whisk 12 egg whites with a tiny pinch of salt to a soft peak. Add the remaining sugar and whisk until the mixture becomes firm but not too stiff
Add one quarter of the egg whites to the egg yolk mixture. Mix with a whisk, then fold in the remaining egg whites
Fill the prepared soufflé dishes with the mixture, right to the top and then above the rim by about 1cm
Be careful not to get any of the mixture on the edges of the dishes or the chocolate soufflés will stick and will not rise evenly
Set the dishes in a roasting tin and add hot water to the tin (about 1cm deep). Put the tin on top of the stove and bring the water to the boil, then transfer to the oven
Bake for about 12 minutes, reducing the temperature to 190°C/Gas mark 5 as soon as the chocolate soufflés start to rise
When the chocolate soufflés are puffed, remove them from their bain-marie of hot water. Quickly dry the dishes and place on plates. Sprinkle with cocoa powder and serve immediately
First published in 2015

After stints at Le Manoir aux Quat’Saisons, Le Petit Blanc and The Four Seasons Inn on the Park, Bruno Loubet quickly set about making a name for himself as a chef and restaurateur.

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