The personal stories and adventures of a nerdy food lover.

City to Bay chocolate soufflé

So, I didn’t quite make my weekly blog post deadline this week. The last week has been particularly hectic so I didn’t have myself organised for the weekend – terribly slack of me. Anyway, over the weekend, my darling friend Mel of the totally awesome book blog Bookabye Baby and I completed the 12km City to Bay Fun Run. Just to clarify, we didn’t run 12kms, we walked it. Neither of us are natural runners, so we decided to walk it instead…..along with more than 9,000 other Adelaideans. In total, just over 40,000 people participated in the City to Bay this year. Needless to say, I’m a little sore today. At least the balls of my feet are no longer burning! Thank you Mel for accompanying me on the walk. It turned out to be a great day despite feeling a little worse for wear afterwards. Shall we do it again next year?

City-Bay start

Recently, I was lucky enough to try a hazlenut soufflé whilst I was doing some ‘work experience’ at Utopia at Waterfall Gully (blog post to follow shortly), and it was amazing! It was so delicate, light and fluffy, and oh so delectable!

Hazlenut souffle

I was so impressed by this soufflé that I made a mental note to attempt making one in the near future. So, to make up for missing my bloggy deadline over the weekend, and also to reward myself for doing a decent walk yesterday, I thought I’d have a crack at making a soufflé for dessert tonight. Not a bad way to reward oneself, huh? This recipe makes 2 soufflés.

City to Bay chocolate soufflé
2 egg yolks, at room temperature
1/3 cup (80ml) milk
1 tbs cornflour
1tbs  Dutch cocoa
¼ cup (55g) caster sugar
45g dark chocolate, broken into pieces
3 egg whites, at room temperature
¼ tsp cream of tartar
20g unsalted butter, melted
1 tbs caster sugar, extra for dusting

Preheat oven to 180˚C (fan forced). Chuck the egg yolks, milk, cornflour, cocoa and sugar into a small saucepan, over medium heat and cook for about 3 minutes, whisking continually until the mixture just starts to thicken. Turn the heat down to low, add the chocolate, and whisk to combine until the mixture becomes really thick. Transfer to a large bowl, and whack it in the fridge to cool for 5 minutes.

Chocolate mixture

In another bowl, beat the egg whites and cream of tartar until stiff peaks form – this will take about 5 minutes, just in time for you to take the chocolate mixture out of the fridge. Whisk the chocolate mixture until smooth. Fold the egg whites into the chocolate mixture in 3 batches.

Beat egg whites until stiff peaks form

Add first third of egg whites Add second third of egg whites Add last third of egg whites

Brush the inside of 2 x 1-cup (250ml) ramekins with the melted butter in an upwards motion, and use the extra caster sugar to dust the sides. Carefully spoon the folded chocolate mixture into the ramekins and flatten the top with the flat edge of a knife or back of a spoon. Run your finger (clean one please) around the edge of the ramekin – this separates the mixture from the edge of the ramekin so it rises evenly upwards.

Carefully spoon chocolate mixture into ramekin

Place the ramekins onto a baking tray, and chuck them in the oven to bake for about 15 minutes or until they have risen and are golden on top. Dust the soufflés with a bit of icing sugar and serve immediately.

Chocolatey fluffy goodness

Note: This recipe is a Donna Hay recipe and the only amendment I made was the amount of melted butter used. if you would like to see the original recipe, click here. Egg whites whip up the best when they are at room temperature, so make sure you leave the egg whites out to warm up if they have been in the fridge. The next time I make soufflés, I think I’ll use a smaller ramekin. The 1-cup ramekin was a little too big for my liking.

Single Post Navigation

6 thoughts on “City to Bay chocolate soufflé

  1. cudos on the completion of city to bay! the souffle looks moreish!

  2. The chocolate soufflé looks amazing! Well-done.

  3. I am definitely up for doing it again next year babe, and I’ll try not to slow you down this time! The souffle looks so yummy, a perfect way to reward yourself 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Pastry Affair

The personal stories and adventures of a nerdy food lover.

A Sweeter Thing

The personal stories and adventures of a nerdy food lover.

Jo the tart queen

food, travel & photography


baking cake that bring joy to your tastebud, smile to your face and happiness to your belly

Bookabye Baby

Book reviews, plus stuff and things


eat, see, play, feel, travel, learn, teach........& stuff!!

The Paddington Foodie

Food That Makes Me Smile

David Lebovitz

Baking and cooking recipes for everyone


a recipe sharing and bento blog

French Food Fool

Cooking & Eating & Living in Paris (& Leaving it, sometimes)

Bunny Eats Design

Happy things, tasty food and good design


Eat | Entertain | Explore

Not Quite Nigella - Recipes, Restaurants and Travel

The personal stories and adventures of a nerdy food lover.

my sweet addiction

a conversation about all things sweet


it's worth the whisk...


The personal stories and adventures of a nerdy food lover.

I Eat Therefore I Am

The personal stories and adventures of a nerdy food lover.

Yummy Lummy

I cook for meals for one | Feel free to try them

Break Room Stories

Service Industry Stories and More Since 2012

We're Calling Shenanigans!

Two Real Girls attempting the Pinterest Impossible

Girl On Grill Action

Stick a fork in it

Flora's Table

Because we are Cooks, not Chefs!


An online food diary, by Pike.

%d bloggers like this: