Noella's Souffle

Year 10 Advanced Food Studies student, Noella Irumva, shares with us her delectable recipe on individually baked chocolate soufflés.

Baked Chocolate Soufflé


60g butter
2 Tbsp. cocoa
40g flour
60g brown sugar
250ml milk
250g dark chocolate
10ml vanilla essence
6 eggs
250ml cream
20g icing sugar (to serve)


  1. Preheat oven to 240C.
  2. Melt butter in medium saucepan on medium heat. Use 1tablespoon (20ml) butter to grease ramekins. Dust with cocoa.
  3. Stir flour remaining 2 tablespoons (40g) melted butter and cook for 1 minute on medium-low heat to make a roux.
  4. Add milk, stirring continuously until smooth and lump free
  5. Increase temperature to medium, stirring until mixture boils and thickens. Remove from heat.
  6. Break chocolate into small pieces and stir into milk mixture with brown sugar and vanilla until chocolate has melted. (Return to low if necessary).
  7. Separate eggs and set aside yolks for another use.
  8. Put egg whites in a clean ceramic, glass or stainless steel bowl and whip with electric mixer until stiff peaks form.
  9. Use metal spoon to gently fold egg whites into chocolate mixture.
  10. Spoon mixture into ramekins and run your thumb around rims, slightly touching the mixture. This will help the soufflés rise evenly.
  11. Place ramekins on baking tray and bake for 10-12 minutes, or until soufflés rise.
  12. To serve, dust with sifted icing sugar and serve immediately with whipped cream.

Noella Irumva - Year 10 student