How to make Hot Chocolate Souffle - Rich egg and chocolate based dessert.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Cocoa powder (कोको पावडर), Milk (दूध)

Cuisine : British

Course : Desserts

Hot Chocolate Souffle Recipe Card

Hot Chocolate Souffle

British cuisine has always been a multicultural - a pot pourri of eclectic styles.  However Britain's culinary expertise is not new! In the past British cooking was amongst the best in the world.  Traditional British cuisine is substantial, yet simple and wholesome. 
British cuisine today has a variety that wipes off the image of grey boiled meat.   In London especially, one can not only experiment with the best of British, but the best of the world as there are many distinct ethnic cuisines to sample, Chinese, Indian, Italian and Greek restaurants are amongst the most popular.

For more recipes related to Hot Chocolate Souffle checkout Black Forest Gateaux, Chocolate Rice Pudding, Dark Chocolate And Banana Cake, Choco Almond Muffin . You can also find more Desserts recipes like Chocolate Cupcakes, Gudwali Kheer, Nutty Dark Chocolate, Apple And Date Balls.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Hot Chocolate Souffle Recipe

  • Cocoa powder sifted 1/4 cup

  • Milk 2 1/4 cups

  • Castor sugar (caster sugar) 1 1/4 cups

  • Refined flour (maida) 1/2 cup

  • Egg 1

  • Butter 3 tablespoons

  • Eggs,separated 4

  • Icing sugar 1 tablespoon


Step 1

Preheat oven to 200°C. Heat 1 cup milk in a non-stick pan. Add 1 cup caster sugar and stir till it dissolves. Place refined flour in a bowl, add remaining milk and whisk till smooth. Add egg and beat with a hand blender. Add the sweetened milk and whisk well. Pour this mixture into a deep non-stick pan and cook, stirring continuously. Melt butter in the microwave oven and pour into a bowl.

Step 2

Add 4 egg yolks and whisk. Add cocoa powder and mix well. Add this to the pan and whisk well so that there are no lumps. Cook till thick. Switch off heat and transfer into a bowl to cool to room temperature. You can cool it in a refrigerator. Beat the egg whites with a hand blender till stiff.

Step 3

Add the remaining caster sugar and beat again. Fold the egg whites into the chocolate custard with a light hand. Grease 4 ramekin moulds and also a bigger bowl. Pour the mixture into them upto ¾ full and bake in the preheated oven for 15-20 minutes. The soufflé in the ramekin moulds will be ready in 15 minutes. The one in the bowl will take 20 minutes. Dredge with icing sugar and serve immediately.