flourless dark chocolate soufflés with earl grey cream


I actually made these ages ago but then trainee life got real (and, in its defence, I participated in a variety of fun evening activities as well) and the post never saw the light. This was the first time I’d tried soufflés and they didn’t rise incredibly well but were still tasty. And I think the earl grey cream would have been even better had I not had to use some UHT cream which stubbornly refused to whip.

2014-09-06 18.02.28

(makes 7ish depending on the size of your ramekins)

200g chopped dark chocolate
55g butter
4 eggs, separated
55g sugar + 2 tbsp
1/4 tsp vanilla extract
125ml whipping / double cream
2 earl grey tea bags
1 small piece of lemon peel

  1. Preheat the oven to 175oC and butter the ramekins
  2. Melt the chocolate and butter together and allow to cool slightly
  3. Add 45g of sugar and the vanilla to the egg yolks and beat until nice and fluffy, then fold the yolks into the chocolate mixture
  4. Add the remaining sugar to the egg whites and whip until they form soft peaks
  5. Fold a third of the egg whites carefully into the chocolate mix, then fold the rest in
  6. Pour the batter into the ramekins and bake for 25 minutes
  7. While they’re baking, heat up the cream, 2 tbsp sugar, earl grey, and lemon peel until the cream starts to simmer. Remove from the heat and let it steep for 10 minutes, then cool down in the fridge. Once chilled, remove all the stuff and give it a quick whip
  8. Take the soufflés out of the oven and pour the earl grey cream in the centre.



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