• 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 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%.
Posted by Report
I added less sugar , 100g, everyone said it was still 2 sweet, next time I will omit the sugar altogether, I think there is enough sweetness for the chocolate
Posted by Report
Just made these.
Cooling time is definitely off in the recipe, mine were in for approximate 12-15.
And last one, I reduced sugar to 100g and everyone still said it was too sweet, next time will not put any sugar at all, I think there is enough sweetness from the chocolate.
Posted by Report
I've cooked this over and over it's full proof and I've perfected it with the remkins I have timing wise it's epic...... One of the most amazing deserts ever love love love it
Posted by Report
The cooking time for me was longer - but I think it may have been because I used bigger containers for baking them in. If you use 70% cocoa chocolate you definitely need to use all the sugar in the recipe. Great recipe!