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Sweet Cocoa Souffle

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Serves: 1

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I was looking for a recipe for an delicious and simple chocolate souffle that used cocoa instead of chocolate. It was not easy. So I invented this one my self! The premise is to make a chocolate gravy (best way I could describe it) as the base. Before this, I had never even whisked egg whites or separated eggs! For this reason, I am confident you will enjoy it; as for me, it was a triumph.

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Ingredients

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  • 100 ml milk
  • 2 teaspoons butter
  • cinnamon (to taste)
  • 2 teaspoons cocoa
  • 2 tablespoons dark brown muscovado sugar
  • 1 ½ tablespoons plain flour (to thicken)
  • 1 egg (separated)
  • 1 tablespoon caster sugar (divided, or plain white sugar)
  • 2 teaspoons cornflour (approximately, optional to thicken for a GF soufflĂ©)

Method

  • Preheat the oven to 220ºC. Place a shallow water bath (just a baking dish big enough for your soufflé to "bathe" in) in the oven to warm. 
  • Place milk and butter in a small saucepan on a medium heat until warm. Add cinnamon. Turn heat to low. 
  • Sift in cocoa and mix until you have "chocolate milk". 
  • Add muscovado sugar and dissolve. 
  • Whisk egg yolk in a small bowl. Add your chocolate milk to the yolk slowly and combine well. Pour mixture back into saucepan over heat. 
  • Add flour or cornflour and stir constantly until you have your chocolate gravy. It is important to keep the heat low enough so as not to cook the egg in the sauce. You just want a nice smooth coagulation. Set aside. 
  • Whisk your egg whites until soft peaks form. Add half the caster sugar. Beat again until smooth and creamy but still aerated. Don't over-beat the whites, and don't fret. 
  • Fold your oozing chocolate gravy into your egg whites. 
  • Grease an oven-safe ramekin, coat the surface with the remaining caster sugar (as if you were flouring your ramekin with sugar; this is an important step, do not skip this!). 
  • Pour the mousse-like batter into the ramekin and place in the water bath in the oven. 
  • Bake for 15-25 minutes. The soufflé should finish twice the size of the mixture from whence it rose. 
  • Eat immediately with whipped vanilla cream or powdered sugar. 

    • Enjoy!

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    • I am making this right now because I need chocolate!

      Posted by maxineloves on 23rd Oct 2011 at 3.42

    • I think I messed it up, had no regular sugar so I used brown sugar... Also had no milk, so I used soy milk... it's not rising!!!!!!!!!!!!!!!! I will not give up, will go tomorrow to buy groceries and will do it proper!

      Posted by maxineloves on 23rd Oct 2011 at 4.59

    • Made this for the first time and it turned out great. My family really enjoyed the soufflé and it wasn't that difficult to make. Thanks.

      Posted by Francisj on 9th Dec 2012 at 14.33