Dark chocolate soufflé / soufflé cake

Hey guys 🙂 So, this is a recipe I really love. It is Gordon Ramsay’s recipe which I have tweaked to fit my kitchen. Even though this makes a delicious, airy, chocolate cloud like soufflé, I like to use it in a different way: as a cake! This batter makes a rich, mousse like cake with an intense chocolate flavour. How did this come about? Well, it was a happy accident! The first time I tried this recipe, I filled three ramekins. After we ate two, one was left over, so I refrigerated it. The next day, I was craving chocolate and tasted it. My taste buds were blown! I loved it so much more in this form. So this time, I just made two ramekins full of soufflé and used the rest of the batter for a cake. Make sure to use very good quality dark chocolate, at least 60% cocoa solids, because the chocolate is the heroine and she really has to shine!


the soufflé



 my favorite: the cake!


Duration: Prep-20 minutes, Baking- 15-20 minutes 

Makes 6 ramekins or 2” thick, 9” wide cake 


Milk – 250ml

Corn starch – 25gms

Eggs (separated) – 4

Sugar – 50gms

Dark chocolate (60% or more) – 200gms


 I only had 80gms of 70% Guylian dark chocolate. So I added 120gms Lindt dark hot chocolate flakes. They were already mildly sweet, so I decreased the amount of sugar. The original recipe calls for 150gms, but I prefer to use 100gms, because I really dislike dark chocolate to be sweet. Speaking of which, when will we get a real dark chocolate bar in India? 😦 Bournville, Nestle, Amul- all of them make their chocolate taste like candy! Can you recommend some nice Indian dark chocolates?

Anyway, on with the recipe.

1.Preheat oven at 180 C.

2.Take 30ml of milk and mix with corn starch till free of lumps. This mixture is called slurry, by the way. The reason we do this is because corn flour thickens as soon as heat hits it. If we mix it with milk and heat the mixture, we’d have a lumpy mess. By using the slurry, you get a lump free mixture. Image

3.Heat the remaining 220ml of milk. Once the milk is hot, not boiling, keep the flame medium-low. Slowly add the slurry, whisking constantly, till it thickens and becomes glossy like custard. It may take 5-7 mins. Do not boil it. Turn off heat.


4.Add chopped chocolate. Let sit for a minute, to help the heat melt chocolate, then stir to dissolve all pieces. Let cool a bit.


5.Separate the eggs very carefully. Put the egg whites in a dry, non-oily bowl. This is of utmost importance, because even a small drop of moisture or grease (yolk) will prevent the egg white from whisking properly. You’ll only be wasting your energy trying to whisk egg whites that have moisture/fat.


6. Add the yolks one by one to the milk mixture, whisking all the while. The milk mixture has to be a lot cooler or you’ll be dealing with scrambled yolks. Ugh, yes.


this final mixture is called crème patissière

7. Meringue: You can do it manually, but trust me; it’ll be a work out! I used an electric beater. Beat the egg whites till they stand in soft peaks. Add a tablespoon of sugar and beat again for 15 seconds or till the sugar is dissolved. Add another tablespoon and beat again and so on till you use up all the sugar. Beat till it stands in stiff peaks when you lift off the beater. You may want to go through this very helpful article for guaranteed meringue success, courtesy Lady Martha Stewart.


Fold in a third of the meringue into the crème patissière. This is to lighten the mixture. You can do it fast. But after this step, be super gentle while folding in the rest of the meringue, because you don’t want to lose all the air you just worked out for in the previous step. Use a spoon. A spatula is even better. Mix well.



8. For souffle:The original recipe calls for buttering the ramekins. I did not and nothing happened. So it’s up to you, really. Fill the ramekins to the top. Though my soufflé did rise about 3cm, because I didn’t fill to the top, it doesn’t look noticeable or spectacular. Sniff.


9. Bake for 15-20 mins, or till the top doesn’t look too wet. The original recipe said 6 minutes, but in that time my soufflé hadn’t even risen. Now serve with cream! Mmmm….


once it sinks, it forms a container for holding all the cream! Perfect, eh?


10. For cake: I recommend using a springform cake tin, because it doesn’t need greasing or anything. I just lined the bottom with butter paper. If you want to grease: rub butter on all surfaces of the cake tin, especially corners. Put a 1-2 tbsps. of cocoa powder and shake the tin around till the completely coated. Tap the excess out. Does this make sense?

Pour the batter, bake for 15-20 minutes, or till the sides pull away. The center will still be slightly moist, but we want that. Let cool for half hour, and refrigerate for at least 1-2 hours so that it sets. Cut into wedges and serve with a dollop cream.


Sigh… this made me so happy.

Hope it makes you happy too! Enjoy!


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