Chocolate soufflé with chocolate sauce

3:35 pm on 19 August 2015

Serves 4



  • 45 gm strong flour
  • 45 gm unsalted butter
  • 250 ml milk
  • 60 gm caster sugar
  • 100 gm chocolate
  • 5 egg yolks
  • 5 ml vanilla
  • 5 egg whites
  • 30 gm caster sugar
  • Icing sugar to serve

Chocolate sauce:

  • 150 ml milk
  • 100 ml cream
  • 25 gm castor sugar
  • 200 gm dark chocolate


1. Preheat oven to 190 degrees C

2. Mix butter and flour to form a smooth paste

3. Dissolve 60 gm caster sugar in the milk and bring to the boil.  Remove from the heat

4. Whisk in butter and flour mixture.  Return to the heat and cook until smooth and thick. Remove from the heat

5. Stir in chocolate off the heat.  Transfer chocolate mix to a bowl and beat in egg yolks and vanilla

6. Butter and sugar 4 soufflé moulds

7. Whip egg whites until soft peaks form, add 30 gm of caster sugar and whip until firm, moist peaks are formed. Fold the chocolate mixture into the egg white mixture and combine gently

8. Pour into soufflé moulds and level tops with a palette knife

9. Place onto a pre heated baking tray and bake for 15 minutes.  Dust with icing sugar and serve immediately with chocolate sauce

Chocolate sauce

1. Combine milk, cream and sugar, and bring to the boil

2. Pour the hot liquid over the chocolate, whisking continuously

3. Cool before use



From New Zealand Society

Find a Recipe

or browse by title