Home » WESTERN » DESSERT » Chocolate Souffle

Chocolate Souffle

For Souffle

Yolk Mix

eggs yolk 6 pc 
plain flour 40 g
cornflour 35 g
cocoa powder 50 g
whole milk 500 ml


egg white 6 pc
caster sugar 270 g
white wine vinegar 0.5 tsp


butter, sugar & grated dark choco for ramekin

For Chocolate Sauce


dark chocolate 50 g
double cream 200 ml
dark brown sugar 50 g
spiced rum 2 tbsp


  • Preheat oven at 180c

  • Coat the ramekin with butter then sugar and choco

  • Separate egg white and yolks

  • Sieve in flour, cornflour and cocoa then mix

  • Warm milk and temper with yolk mix until smooth

  • Bring together and cook to thicken then sieve

  • Whisk white with sugar and vinegar to form stiff peak meringue

  • Take a little meringue to loosen up the custard

  • Gently fold the custard and meringue together

  • Put in ramekin and level flat the top

  • Run thumb around the inside rim of ramekin to create a shallow groove

  • Bake at 180c for 12-15 mins

  • Combine all chocolate sauce ingredients and melt the choco

  • Serve with chocolate sauce


  • Temper yolk mix: making the texture become more homogeneous avoid lumping
  • Vinegar in meringue: acidity helps stabilize egg white 
  • Loosen up custard: sacrifice part of meringue making the texture become more homogeneous avoid deflating
  • Gently folding: avoid deflating
  • Run thumb around ramekin: elevate more vertical when baking


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • It is important to preheat oven in the beginning for pastry making

credit to chefthombateman

Notify of
Inline Feedbacks
View all comments
Scroll to Top