Hot Chocolate Soufflé with Crème Anglaise

⏱ 55 min · Serves 4

Few desserts command the table like a perfectly risen chocolate soufflé — dark, trembling, and impossibly light. Paired with a silky vanilla crème anglaise that pools into its molten centre, this is the kind of showstopper that turns a dinner party into a memory. Yes, you can do this.

Per serving: 598 kcal · 14.0g protein · 52.0g carbs · 38.0g fat

Ingredients

• 30g unsalted butter, plus extra softened for greasing
• 4 tbsp caster sugar, plus extra for dusting
• 200g dark chocolate (70% cocoa), finely chopped
• 4 large eggs, separated, at room temperature
• 1 extra large egg white
• a pinch of cream of tartar
• a pinch of fine salt
• 1 tbsp plain flour
• 1 tbsp cocoa powder
• For the crème anglaise:
• 300ml whole milk
• 150ml double cream
• 1 vanilla pod, split and seeds scraped
• 4 large egg yolks
• 60g caster sugar

Method

1. Preheat your oven to 190°C (fan 170°C). Generously butter four 200ml ramekins, then dust the insides with caster sugar, tapping out any excess. Place on a baking tray and refrigerate.
2. Make the crème anglaise: heat the milk, cream and vanilla pod with seeds in a saucepan over medium heat until just steaming. Whisk together the egg yolks and sugar in a bowl until pale. Pour the hot milk mixture gradually into the yolks, whisking constantly, then return to the pan. Stir over low heat until the custard coats the back of a spoon (about 82°C). Strain into a jug, cover the surface with cling film, and keep warm or refrigerate until needed.
3. Melt the chocolate and 30g butter together in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. Remove from heat and let cool for 5 minutes.
4. Beat the egg yolks and 2 tablespoons of the caster sugar into the chocolate mixture until combined. Sift in the flour and cocoa powder and stir until smooth.
5. In a large clean bowl, whisk all 5 egg whites with the cream of tartar and salt until soft peaks form. Gradually add the remaining 2 tablespoons of caster sugar and whisk to firm, glossy peaks — do not over-whisk.
6. Fold one large spoonful of egg white into the chocolate base to loosen it. Gently fold in the remaining egg whites in two additions using a large metal spoon, keeping as much air as possible.
7. Divide the mixture evenly among the prepared ramekins, filling to just below the rim. Run your thumb around the inside edge of each ramekin to create a shallow groove — this helps the soufflé rise straight.
8. Bake for 11–13 minutes until risen about 3cm above the rim and set on the outside but still with a gentle wobble in the centre. Do not open the oven during baking.
9. Serve immediately. Place each soufflé on a plate, crack open the top with two spoons at the table, and pour warm crème anglaise directly into the centre.