Chocolate soufflé with cherry sauce

30 December 2020
For 6
Prep time
20 minutes
Total time
40 minutes


For the soufflé 
150 ml milk
1 tbsp. corn flour
150g couverture
3 egg yolks of medium sized eggs
3 egg whites of medium sized eggs
1 pinch of salt
100g granulated sugar
unsalted butter
1 tbsp. chocolate extract


For the Sauce
200g frozen cherries  
100g crystallized sugar
Juice and zest from 1 lime
1 piece of star anise 
1 cinnamon stick



Preheat oven at 200 Celcius (fan).


In a pan, add milk, corn flour and heat at low.
Keep stirring with a hand wire until mixture thickens, for 3-4 minutes.


Add chopped couverture in bowl along with the warm milk and stir with a silicon spatula until you have a homogenous mixture. 
Add egg yolks in the bowl and keep stirring.
Add egg whites and salt in the mixer bucket and beat with the wire on high speed. Add sugar in three doses until you have a firm meringue.
Add a large spoon of the meringue in the bowl with the rest of the ingredients and stir.
Add remaining meringue and stir softly as you don’t want to lose volume from the meringue.


Transfer mixture in a pastry bag and fill 6 pans for soufflé.

Straighten soufflé’s surfaces so as to not crack during baking and bake for 10 minutes.


Add cherries in a small saucepan along with sugar, lime juice and star anise and boil in medium heat until glazed.
Add the cherry mixture in a baby feeding bottle and lightly shake to give it the desired texture.


facebook.png instagram.png twitter.png linkedin.png

Related Tips & Recipes