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Gordon Ramsays chocolate soufflé


  • For the dishes

  • 25 g unsalted butter for greasing

  • finely grated Chocolate

  • Crème pâtissière

  • 20 g Cornflour

  • 200 ml Milk

  • 200 g Dark Chocolate 70% cocoa solids, chopped

  • 80 g egg yolks

  • Egg white mixture

  • 200 g egg whites

  • 150 g caster sugar

  • 1 tablespoon cocoa powder for decoration


  • For the dishes:

  • 1.

    Preheat oven to 180°C/gas 4.

  • 2.

    Brush 8 ramekins (8cm in width, 4-5cm in height) with the softened butter in upward strokes, from the base to the rim. Chill the dishes for 5 minutes, then as an insurance policy so the soufflé doesn't stick to the dish, apply a second coat as before.

  • 3.

    Sprinkle a little grated chocolate into each dish, tilting and rolling the dishes around to line them with an even layer of chocolate.

  • Crème pâtissière:

  • 1.

    For the crème pâtissière, slake the corn flour with a little of the milk, then gradually add the rest of the milk until you have a smooth mixture. Pour into a small pan, and slowly bring to the boil, stirring continuously. Boil for 30 seconds then off the heat, add the chocolate and whisk until smooth. Beat in the egg yolks until smooth before transferring to a bowl to cool.

  • Egg white mixture:

  • 1.

    In an artisan mixer, whisk the egg whites to soft peaks. Gradually start to add in the sugar, whisking well in between each addition. Once all the sugar has been added, continue to whisk until you have a thick and glossy mixture.

  • 2.

    Add one third of the egg whites into the chocolate crème patisserie mixture and mix well. Now add in the remaining egg white and gently fold into the mix. Do not over work the mixture as it will become too hard and stiff.

  • 3.

    Divide the mixture between the ramekins. Level the surface with a palate knife then bake for 6-8 minutes, or until well risen and with a slightly wobbly centre. Remove from the oven and dust with the remaining cocoa powder. Serve immediately with a scoop of mint chocolate chip ice cream.


Copyright © Gordon Ramsay

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Posted by MorganReport
I'm trying to make this recipe in Canada. Do you mean corn starch or corn flour? Online it said that in Australia you might mean corn starch?
Posted by ThraxReport
Actually it is soufflé as it is a word in Français which means to blow up, as in referring to the beating of the eggs to increase air and when cooked it raises up.
Posted by ThraxReport
Excellent recipe, first time doing a soufflé and they turned out amazing! Some rose up to nearly an inch above the ramekin (and i gave them room to raise!). I would however recommend that if you have a fan assisted oven cook at 180°C/Gas mark 4, for nearing 15-17min otherwise you will find they raise a centimetre however they are still HOT liquid inside.
Posted by ThraxReport
Meant to add that an easy way to tell if it is done is when a crack forms on the top of the souffle. If you want it with gooeiness inside then just about when it forms a crack it is done. If you like it nicely cooked then allow a bigger crack :)
Posted by ThraxReport
Kay so I have been cooking these for 4 months now it seems. I adore this recipe! I whip these up for the family or even like today when it is pouring with rain and there is little sunshine.
I am not so delicate as I was with them though. I make the Crème pâtissière first, two tea spoons of corn flour, milk, when it gets thick then I add in the chocolate. I know when the chocolate is mixed well is when it sounds like it is tearing if I mix it. Add the egg and then just let it cool.
The egg whites are so easy, just stick an electric whisk in and let it buzz till you see little lumps in the white. This is when it is hard and sets ever so slightly if your not whisking in that area. Take the whisk out and you get those sharp mountains about an inch high. If they are around that high they will not flop over (keep mixing if they do). Add the sugar gradually... yeah I add about half the sugar in one go, mix with the electric whisker for a few seconds, do the other half and hey presto. Now for the Crème pâtissière mixture, just get a desert spoon and a nice lump, dump it into the egg whites and again use an electric whisker, make sure it breaks up and gets evenly mixed into the egg whites. Once all the Crème pâtissière mixture goes in it will be liquidy. Enough so that I can use a ladel to put it in the ramekins. I always make sure iCrème pâtissière do a double coating and make sure you brush it upwards. I actually use a half inch paint brush for this!

Honestly it is one of the easiest recipes to use! Thank you so much Ramsay!
Posted by Moyna3Report
A wonderful recipe - lush, tasty and foolproof. Good weekend fare.
Posted by Report
I measure with Liiters, Deciliters and mililiters. Swedish way. But how do I convert these measurements?
Posted by Report
use your iphone
Posted by Report
no i think that recipe is exact
Posted by Report
I used willies cacao 100%.