Soufflé Batter

  • 4 Tablespoons (1/4 cup; 60g) unsalted butter, cut into 4 Tablespoon size pieces
  • 4 ounce (113g) semi-sweet chocolate bar, coarsely chopped*
  • 3 large eggs, separated*
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 3 Tablespoons (38g) granulated sugar

Prepping The Ramekins

  • 1 Tablespoon (15g) unsalted butter, extra soft (the softer it is, the easier it is to spread)
  • 4 teaspoons (16g) granulated sugar


Preheat oven to 180 degrees. Ensure that the fan is very low, if possible, or off. Spray your soufflé containers evenly with non-stick spray ensuring the sides are covered evenly also. Place the chocolate soufflé base into a plastic mixing bowl and slightly warm in the microwave for approximately 20 seconds or until soft enough to whisk to a smooth paste and set aside. Place the white powder into the bowl of an electric mixer with the whisk attachment fitted and pour in 145ml of cold water. Whisk on high speed for approximately 3 minutes or until the whites become firm to stiff peaks and glossy. Add 1/3 of the whipped egg whites to the soufflé base and whisk in to incorporate well. Add the rest of the whites and fold as gently as possible into the mix with a rubber spatula until whites are just incorporated into the chocolate base, being careful not to over mix. This process should only take a few folds to achieve. Fill the moulds to the rim with mixture and using a knife or flat tool scrape the excess mixture off to make it flat and even. Sprinkle a pinch of praline on the top of each soufflé and place the soufflés on a baking tray 5cm apart. Bake soufflés for8-10 minutes checking at 8 minutes. They should look risen, slightly browned on top and even when cooked. Meanwhile warm the chocolate sauce in the microwave or in a small saucepan until liquid. Dust the soufflé with icing sugar if desired and serve with warmed chocolate sauce. The soufflés must be served immediately in their moulds once removed from the oven.