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Gluten-free Chocolate Souffle towering above the rim of a white ramekin with a spoon next to it.

Lavender-Scented French Chocolate Souffle

None other than a crème de la crème of French classic desserts, a Chocolate Souffle with the addition with a hint of lavender! If you've tried making a souffle numerous times and it simply didn't turn out right, I am feeling your pain. After numerous attempts to get the perfect souffle, I am now pleased to say that I've found the ingredients and the method that works for me every time!
5 from 4 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine French
Servings 4 portions
Calories 652 kcal

Equipment

Ingredients
 
 

  • 300 ml milk
  • 20 g cornflour
  • 300 g dark chocolate (at least 65% cocoa solids) finely chopped
  • 2 egg yolks
  • 8 drops of lavender essence
  • 3 egg whites
  • 85 g caster sugar
  • 10 g butter melted, for brushing the ramekins
  • 1 tablespoon caster sugar for ramekins for ramekins

Instructions
 

  • Deliberately brush ramekins with melted butter and place them in the fridge for the butter to solidify on the walls of the ramekins.
  • Heat the milk with cornflour on low-medium heat stirring continuously until it starts to simmer. Make sure no lumps of cornflour form.
  • Pour the simmering milk over the finely chopped dark chocolate and stir until the chocolate melts and the mixture is smooth and glossy. Beat in the egg yolks and lavender and set the mixture aside.
  • Using an electric whisk or a stand mixer with a whisk attachment, whisk egg whites until foamy. Start adding caster sugar 1 teaspoon at a time and keep on whisking until you have a firm glossy meringue.
  • Gradually adding the chocolate mixture into the egg whites, carefully fold the two until combined.
  • Take the ramekins out of the fridge and brush again with some melted butter. Tip a teaspoon of sugar into the ramekin and swish it around so it sticks to the butter at the bottom and on the sides. Tip out any excess.
  • Pour the souffle batter into the ramekins to the top. Using a dough scraper or a wide-bladed knife, skim the top to create a flat surface. Then clean the rim of the ramekin. Place the souffles on a baking tray and into the oven for 14-15 minutes.
  • Serve immediately with some pouring cream or creme Anglaise!

Notes

Recipe adapted from A French Guy Cooking.

Nutrition

Calories: 652kcalCarbohydrates: 68gProtein: 12gFat: 37gSaturated Fat: 20gTrans Fat: 1gCholesterol: 104mgSodium: 114mgPotassium: 697mgFiber: 8gSugar: 46gVitamin A: 400IUVitamin C: 1mgCalcium: 166mgIron: 9mg
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