Sunken Chocolate Souffle Recipe

Name: Sunken Chocolate Souffle
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: Dark Chocolate; 4 oz (115g) unsalted butter; Eggs; Caster Sugar; Grand Marnier; 1 cup (240ml) crème fraîche

Indulge in this luxurious Sunken Chocolate Soufflé, a recipe inspired by a classic MasterChef UK episode from 1994. This dark, moist, and intensely chocolatey dessert is surprisingly easy to make and always a showstopper. Made with high-quality, 75% cacao chocolate, it's incredibly rich – perfect for serving in small portions. The soufflé is complemented beautifully by a vibrant berry compote (marinated in brandy, or your favorite liqueur) and a dollop of flavored crème fraîche. Freezes well for up to a month and can be prepared 2 days in advance, making it ideal for special occasions or ahead-of-time entertaining.

Prep Time 30 mins

Cook Time 70 mins

Calories 401.3 kcal

Protein 14g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sunken Chocolate Souffle

Dark Chocolate
4 oz (115g) unsalted butter
Eggs
Caster Sugar
Grand Marnier
1 cup (240ml) crème fraîche

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How to Make Sunken Chocolate Souffle

Preheat oven to 325°F (160°C).
Grease and line an 8-inch springform pan with parchment paper.
Melt 6 oz (170g) of high-quality (75% cacao) dark chocolate and 4 oz (115g) unsalted butter in a double boiler over simmering water. Stir in 2 tablespoons of liqueur (brandy, amaretto, or armagnac). Set aside to cool slightly.
In a large bowl, beat 4 large egg yolks and 1/2 cup (100g) granulated sugar until pale and creamy (about 5-6 minutes). Gently fold in the melted chocolate mixture.
In a separate, impeccably clean bowl, beat 4 large egg whites with a pinch of salt until soft peaks form. Begin beating on low speed and gradually increase. Do not over-beat.
Gently fold a few tablespoons of the egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites, being sure not to deflate the mixture.
Pour the batter into the prepared springform pan. Bake for approximately 30-35 minutes, or until the top cracks and the center feels slightly springy to the touch. Every oven is different, so adjust baking time as needed.
Remove from oven and let cool completely in the pan. The soufflé will sink – this is expected!
Once completely cool, remove the soufflé from the pan. You can leave the base and remove only the ring, or remove it entirely. Peel off the parchment paper. Cover and chill until ready to serve.
Whisk 1 cup (240ml) crème fraîche with 1 tablespoon of the same liqueur used in the chocolate mixture. Chill until serving.
To serve: Cut into wedges, dust with cocoa powder or powdered sugar. Serve with a generous spoonful of the berry compote and a dollop of the flavored crème fraîche.