Preheat oven to 220°C (200°C fan) mark 7 with a baking tray inside (make sure there’s space above the tray for the soufflés to rise). Grease six 135ml ramekins with butter and dust the insides with caster sugar (tap out excess). Chill the ramekins.
Step 2
Gently heat the butter, chocolate and cream in a medium pan until melted. Remove from heat and set aside to cool for 10min. Gently stir in the egg yolks (don’t overmix or the chocolate could seize).
Step 3
In a medium bowl, whisk egg white to stiff peaks using a handheld electric whisk. Add sugar in one go and whisk back up to stiff peaks. With a large metal spoon, stir a spoonful of egg whites into the chocolate mixture to loosen, then carefully fold in the remaining whites (being careful not to knock out the air).
Step 4
Divide mixture among the prepared ramekins. Level the tops with a palette knife, then run a knife around the inside of the rim (this ensures a straight rise).
Step 5
Put ramekins on to the preheated tray in the oven and bake for 9-11min or until well risen. Serve immediately with extra cream, if you like.
Get Ahead: Chill unbaked soufflés, then bake for 12-14min on a preheated tray.
Per Serving:
Calories: 475
Fibre: 1 g
Total carbs: 35 g
Sugars: 35 g
Total fat: 33 g
Saturated fat: 19 g
Protein: 8 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
