Chocolate Souffle (Serves 8)



  • 3 tbsp butter

  • 1/3 cup granulated sugar (and some for coating ramekins)

  • 350gm good quality dark chocolate

  • ½ tsp Szechuan pepper

  • 9 eggs separated

  • Icing sugar for dusting



  • Pre-heat oven to 180C

  • Butter the ramekins with butter and dust with sugar and place in fridge until needed

  • Melt the chocolate and butter in a double boiler until completely blended

  • Whisk the egg whites with a pinch of salt until peaks start to form.

  • In a bowl whisk the egg yolks and sugar until they start to pale in colour. Add the mixture to the chocolate

  • Slowly whisk in the egg whites

  • Bake in oven for 18-20 minutes on lower rack of the oven

  • Dust with some icing sugar and serve immediately.

 W. Nieuwoudt - All rights reserved