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Easy molten chocolate souffle

  • 0:20 Prep
  • 0:40 Cook
  • 4 Servings
  • Advanced


  • 200g dark chocolate, finely chopped
  • 100g Butter, chopped
  • 100g (1/2 cup) caster sugar
  • 50g (1/3 cup) plain flour
  • 4 eggs, separated
  • Pinch of cream of tartar
  • 2 tablespoons caster sugar, extra
  • 8 Lindt Lindor Dark Chocolate Balls
  • Double cream, to serve


  • 100g dark chocolate, finely chopped
  • 60ml (1/4 cup) thickened cream
  • 10g Butter


  • 1
    Preheat oven to 180°C. Grease four 310ml (1 1/4-cup) ovenproof dishes with butter.
  • 2
    Melt chocolate and butter in a large glass or ceramic bowl in microwave on high, stirring every minute until smooth. Cool for 5 minutes.
  • 3
    Stir the sugar, flour and egg yolks into the chocolate mixture until well combined.
  • 4
    Use an electric beater to whisk egg whites and cream of tartar in a bowl until soft peaks form. Add the extra sugar and whisk until firm peaks form. Use a large metal spoon to fold into the chocolate mixture until combined.
  • 5
    Divide the chocolate mixture among the greased dishes. Press 2 chocolate balls into the centre of the chocolate mixture in each dish. Bake for 30-35 minutes or until moist crumbs cling to a skewer inserted into the centre (see notes).
  • 6
    Meanwhile, to make the sauce, heat the chocolate, thickened cream and butter in a heatproof jug in microwave on high, stirring every minute until melted and smooth.
  • 7
    Serve with sauce and double cream.

Source: taste.com.au


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