Le Creuset: Chocolate Soufflé

Rich dark chocolate provides a intense flavour to this light, baked dish. It is the perfect dessert to finish your romantic homemade meal for two.

Serves two.


  • 3 tbsp butter
  • 2 tbsp cocoa powder
  • 85g chocolate
  • ½ tbsp vanilla extract
  • 2 eggs, separated
  • 2 tbsp sugar
  • Pinch salt
  • Pinch of cream of tartar


  1. Preheat oven to 180°C/ Fan 160° / Gas Mark 4
  2. Use 1 tablespoon of the butter to grease the 4 ramekins. Coat the inside of the ramekins with the cocoa powder, tapping out the excess and re-using to coat the remaining ramekins.
  3. In a large bowl over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from the heat and add the vanilla extract. Whisk in the egg yolks one at a time until smooth. Set aside.
  4. In another large bowl beat the egg whites with the sugar, salt, and cream of tartar until stiff peaks form. Using a metal spoon, gently fold the egg-white mixture into the chocolate. Divide the mixture between the 4 ramekins.
  5. Bake until puffed and set, this will take about 10-15 minutes.



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