Chocolate and Cinnamon Souffle


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This is a flexible chocolate souffle recipe, that can be made either in a souffle dish or in individual ramekins for an elegant dinner party presentation.

Phyon Lee

Serves: 4 

  • 1 tablespoon butter or margarine, melted
  • 75g plain chocolate
  • 1 tablespoon milk
  • 60g butter or margarine
  • 40g plain flour
  • 300ml milk
  • 1/2 teaspoon cinnamon powder
  • 5 eggs, separated into yolks and whites
  • 2 tablespoons of caster sugar

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Preheat oven to 200 degrees C.
  2. Grease a 20cm soufflé dish (or cake tin - or 4 small individual ramekins) with melted margarine and dust with sugar.
  3. Put 1 tablespoon of milk and the chocolate in a heat-proof bowl and melt over hot boiling water, or in the microwave. Set aside.
  4. Melt butter in a saucepan over gentle heat, then add the flour all at once; mix well and remove from the heat.
  5. Add milk into flour mixture a little at a time, stirring constantly until the mixture forms a creamy paste.
  6. Add melted chocolate, cinnamon and all five egg yolks. Mix well and set aside.
  7. Whisk five egg whites and add sugar, 1 tablespoon at a time. Keep whisking until egg whites look like foamy bubbles.
  8. Slowly add whisked egg whites into chocolate mixture. Pour into souffle dish and bake for 20 minutes.
  9. Serve immediately.

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