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Photo of Chocolate souffle by WW

Chocolate souffle

Total Time
35 min
20 min
15 min
Everyone knows the trick to the perfect soufflé is chocolate


Cocoa powder

2 tbs, sifted, plus extra to dust

Plain flour

1 tbs

Skim milk

½ cup(s), (125ml)

Brown sugar

2 tbs

Ground cinnamon

¼ tsp

Reduced fat oil spread

2 tsp, melted

Caster sugar

1 tbs

Caster sugar

1 tbs, extra

Egg yolk

1 medium

Egg white

3 medium

Dark chocolate

20 g, 4 squares


  1. Place cocoa and 2 tablespoons boiling water in a small heatproof bowl, stirring to combine. Set aside.
  2. Place flour and 1 tablespoon cold water in a small saucepan, stirring to dissolve. Add milk, brown sugar, cinnamon and cocoa mixture. Cook over medium heat, stirring until mixture boils and thickens, then simmer for 2 minutes. Remove from heat and cool to room temperature.
  3. Preheat oven to 200°C or 180°C fan-forced. Lightly grease four 23- cup (160ml) capacity straight-sided ovenproof dishes with canola spread. Dust insides with sugar, shaking out excess, then place on a baking tray.
  4. Once cocoa mixture has cooled, stir in egg yolk. Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add extra caster sugar, beating until firm peaks form. Gently fold a third of the egg white mixture into chocolate mixture, then fold in remainder. Spoon into prepared dishes, filling to the rim. Press a piece of chocolate into the centre of each, then gently level tops with a knife. Bake for 10–12 minutes or until puffed and cooked. Dust soufflés with extra cocoa powder and serve immediately.