Chocolate soufflé is a showstopping dessert that rises beautifully and stays soft in the middle. It looks demanding, but with a few rules you can make it at home. Serve it the moment it comes out of the oven, while it is tall and warm.
Quick Recipe Overview
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📌 Before you start, make sure you have these ingredients ready:
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💡 Grease the ramekins with upward strokes – the soufflé climbs better.
💡 Do not open the oven while baking or the soufflé will collapse.
💡 Serve with sugar, ice cream or raspberries.
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Sinking is natural; serve it at once. To avoid it dropping early, never open the oven while it bakes.
It has risen, the edges are firm and the centre still wobbles gently.
You can make the mixture and fill the ramekins ahead, then bake just before serving.
Good dark chocolate, 60–70 %, for an intense flavour and the right texture.
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