Quick chocolate and cherry soufflé

Quick chocolate and cherry soufflé

How to Cook Desserts
Peter Cassidy

This is a simple soufflé as it doesn’t require a crème pâtissière base and uses a bought cherry compote, so a great storecupboard pudding to have at your fingertips. Of course you could use any good quality compote in place of the cherry, or a homemade one if you have time. You will need 4–6 ramekins, or a 15cm soufflé dish to make one large soufflé.


Quantity Ingredient
10g unsalted butter
90g caster sugar
1-2 tablespoons caster sugar, to coat the ramekins
150g good quality dark chocolate, about 60% cocoa solids
60ml water
1/2 teaspoon instant espresso powder
3 eggs
1 tablespoon kirsch
100g good quality cherry compote, such as Bonne Maman
1 1/2 teaspoons icing sugar


  1. Heat the oven to 200°C. Move an oven shelf to the top third of the oven and put a baking sheet on it to heat.
  2. Melt the butter and use it to brush 4–6 ramekin dishes, then pour the 1–2 tbsp caster sugar into the first ramekin. Tilt the ramekin to coat the bottom and sides evenly with the sugar, then pour the excess into the next ramekin. Repeat until all the ramekins are coated in sugar.
  3. Break the chocolate into small chunks and put into a small saucepan with the water and espresso powder. Melt over a low heat, stirring gently to combine, then remove from the heat and set aside to cool slightly.
  4. Separate the eggs into 2 medium bowls. Add all but 1 tbsp of the sugar, and the Kirsch, to the yolks. Using a hand-held electric whisk, whisk this mixture until pale and mousse-like.
  5. Using clean beaters, whisk the whites to medium-stiff peaks, then whisk in the reserved 1 tbsp sugar quickly, to stabilise the whites.
  6. Stir the melted chocolate mixture into the yolk mixture, just until the mixture is marbled. Stir in one large spoonful of the egg whites to loosen the mixture, then add the remaining whites and carefully fold them in.
  7. Divide the cherry compote between the prepared ramekins, then top with the soufflé mixture and use a palette knife to level the tops, scraping away any excess mixture. Clean the outside of the ramekins if necessary.
  8. Place the ramekins on the hot baking sheet in the oven and bake for 8–12 minutes, or until cooked but still uniformly wobbly when shaken.
  9. Remove the soufflés from the oven, sift the icing sugar over the tops and serve immediately. There should be a generous 1 tsp undercooked soufflé mixture in the centre of each.
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