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Sweet Cocoa Souffle

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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.

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.

Ingredients

Serves: 1

Metric Cups
  • 100 millilitres milk
  • 2 teaspoons butter
  • cinnamon (to taste)
  • 2 teaspoons cocoa
  • 2 tablespoons dark brown muscovado sugar
  • 1½ 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 soufflé)
  • 3½ fluid ounce milk
  • 2 teaspoons butter
  • cinnamon (to taste)
  • 2 teaspoons unsweetened cocoa
  • 2 tablespoons dark brown sugar
  • 1½ tablespoons all-purpose flour (to thicken)
  • 1 egg (separated)
  • 1 tablespoon superfine sugar (divided, or plain white sugar)
  • 2 teaspoons cornstarch (approximately, optional to thicken for a GF soufflé)

Method

Sweet Cocoa Souffle is a community recipe submitted by violin.player and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

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!

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 unsweetened 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 cornstarch 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 superfine 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 superfine 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!

Tell us what you think

What 3 Others have said

  • 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 December 2012
  • I am making this right now because I need chocolate!

    Posted by maxineloves on 23rd October 2011
  • 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 October 2011
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