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Submitted on
September 26, 2010
Image Size
4.6 MB


81 (who?)

Camera Data

Canon EOS 500D
Shutter Speed
1/49 second
Focal Length
50 mm
ISO Speed
Date Taken
Sep 26, 2010, 3:36:59 AM
EF50mm f/1.8 II
Sensor Size
chocolate souffle with RECIPE by moth-owl chocolate souffle with RECIPE by moth-owl
chocolate soufflé! it's like chocolate sponge with melted chocolate in the middle. mmm. probably the best dessert i've ever made. and it's really simple too!

update- i think people love their chocolate too much- this photo was more popular than i expected :D
added recipe.

looking forward to seeing your results!

canon eos 500d and 50mm 1.8

N.B. this is NOT my recipe.

This one makes 4 ramequins (mine are about 7.5cm in diameter)

100g cooking chocolate (i think i used 70% cocoa)
+ 2 more squares for final preparation
100g butter
2 egg yolks
1 complete egg
15-20g granulated sugar
10g plain flour

1. Preheat your oven to 200°C (gas mark 6)
2. Melt the chocolate and the butter together until they become liquid and have completely mixed together. (put the choc and butter in a small pan, then put that in a bigger pan of boiling water and simmer.)
3. Mix the eggs, sugar and flour together with a whisk (i used a non-electric whisk but i'm sure it would work just as well with an electric one.) The more you whisk it the higher it will rise, but after it all mixes together you don't see much difference so don't expect anything to happen. I whisked it for another 4-5 minutes after it all 'came together'.
4. Put the egg-flour-sugar mixture and the chocolate-and-butter together and mix well. (your stomach should be rumbling at this point if not earlier, it smells great :D)
5. Spoon the mixture into your ramequins. If you want your fondants to have liquid chocolate in the middle, place a small square of chocolate half-way through spooning the mixture into the ramequin. I used half a square per ramequin.
- leave a bit of space at the top of the ramequin though as the mixture will rise a lot. (I left about 1.5cm from the top.)
6. Bake for around 6-8 mins.
7. Cool for a couple of minutes before eating.
Add a Comment:
i-wuv-noah Jan 27, 2013  Hobbyist Artisan Crafter
could you convert the recipe to the cooking system? (tablespoons, teaspoons, cups). i dont have a scale, but i really want to make this :iconcraiplz:
for the butter and the chocolate, I'd just recommend measuring it by fractions of how much you have- so say you have a 500g pack of butter, just cut a fifth of that to get 100g.

1 cup of sugar is 225g, so you'll need less than 1/10th of a cup.

1 cup of flour is 150g, so again, you'll need less than 1/10th of a cup.

[link] I used this online conversion info, take a look if you'd like to double check.
i-wuv-noah Feb 9, 2013  Hobbyist Artisan Crafter
ok thnks! i cant wait to make it :iconvictorydanceplz:
SupahSanti Dec 12, 2012  Hobbyist Digital Artist
My stomach instantly began to growl and grumble like crazy! That just proves it must be good! Stomachs don't lie :D
ooh this just looks too delicious! :boogie: I'm definitely making this
:aww: You definitely should! They're really tasty. =P
jieyi-lim Mar 18, 2011  Hobbyist Photographer
haha don't you mix the egg WHITE with sugar and flour together??? instead of a whole egg??
I don't think so! You use 1 whole egg, plus 2 egg yolks (just take the 2 egg whites out, don't include them) and use the 2 egg yolks and the whole egg in step 3 of the recipe. So for 1 egg, you do include egg whites. In the other 2 eggs, don't include egg white.
jieyi-lim Mar 19, 2011  Hobbyist Photographer
ohh because i was watching this thing and it said that mix the egg white, sugar and cream then add the chocolate etc in... idk haha
Ah. Well there are of course many different ways you can make this, so what you do really depends on the recipe.
Add a Comment: