Gordon Ramsay Chocolate Souffle Recipe

This Gordon Ramsay Chocolate Souffle Recipe is a light and rich recipe, which is made with semi-sweet chocolate and fluffy egg whites. It’s a restaurant-level dessert, ready in about 34 minutes plus chilling time.

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Gordon Ramsay Chocolate Souffle Recipe Ingredients

For the Soufflé Batter:

• 56g unsalted butter
• 113g semi-sweet chocolate bar, chopped
• 3 large eggs, separated
• 1 tsp pure vanilla extract
• 1/8 tsp salt
• 1/8 tsp cream of tartar
• 38g granulated sugar

For the Ramekins:

• 14g unsalted butter (very soft)
• 16g granulated sugar

How To Make Gordon Ramsay Chocolate Souffle Recipe

1. Prepare the Chocolate Base: Melt the chocolate and butter in a double boiler or in short bursts in the microwave. Let it cool for 3–5 minutes. Once slightly cooled, whisk in the egg yolks, vanilla extract, and salt until smooth.
2. Make the Meringue: In a separate, clean bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the granulated sugar while beating, and continue until stiff, glossy peaks form.
3. Fold the Mixtures: Gently fold the egg whites into the chocolate mixture in three parts. Be careful not to deflate the air from the whites.
4. Chill the Batter: Let the finished batter chill in the refrigerator for 5–10 minutes. This helps it firm up slightly for a better rise.
5. Prep the Ramekins and Oven: Preheat your oven to 204°C (400°F). Thoroughly grease the inside of four ramekins with the very soft butter. Coat the inside with granulated sugar, tapping out any excess.
6. Fill and Bake: Fill the prepared ramekins with the chilled batter. Smooth the tops with a spatula. For a clean rise, run your thumb or a small knife around the inside rim of each ramekin.
7. Bake and Serve: Place the ramekins on a baking sheet. Lower the oven temperature to 191°C (375°F) and bake for 13–14 minutes, until risen and just set. Serve immediately.

Recipe Tips

• How do you get the best, cleanest rise? After filling the ramekins, run your thumb around the inside rim to create a small “trench.” This helps the soufflé rise straight up without sticking to the sides. Chilling the batter for 10 minutes also helps.
• How do I know when the soufflé is perfectly cooked? A digital thermometer is the most precise tool. The center of the soufflé should read 71°C (160°F). The outside will be set, but the very center should still be slightly molten.
• Why did my soufflé collapse? Soufflés are delicate and will naturally start to deflate as they cool. Serve them the second they come out of the oven. Also, avoid opening the oven door while they are baking, as the sudden change in temperature can cause them to fall.
• Can I bake many soufflés at once? It’s best to bake no more than four soufflés at a time. Placing too many in the oven at once can lower the overall temperature and affect their rise.

What To Serve With Chocolate Souffle

This dramatic dessert is best served simply to let its texture and flavor shine. Serve with:

• A light dusting of powdered sugar
• A dollop of crème fraîche or lightly whipped cream
• A side of fresh raspberries
• A drizzle of crème anglaise (thin vanilla custard)

How To Store Chocolate Souffle

• Serve Immediately: A soufflé is a dish that must be eaten the moment it comes out of the oven. It does not store or reheat well and will deflate within minutes.

Chocolate Souffle Nutrition Facts

• Calories: 454 kcal
• Protein: 8g
• Fat: 30g
• Carbohydrates: 40g
• Sodium: 250mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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