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Gingerbread fondant soufflés

Name: Gingerbread fondant soufflés
Yield: Serves 8
Ingredients: 50g butter; 135g caster sugar; 210g plain chocolate; 2 tsp dark rum; 2 tsp ground ginger; 1 tsp ground cinnamon; 1 tsp vanilla extract; 5 eggs, separated; Icing sugar, for dusting

Published: 30 Nov 07
Updated: 18 Mar 24

This gingerbread soufflé dessert, served in individual ramekins, is hiding a deliciously gooey centre. It’ll make a statement at your next dinner party.

Medium
December 2007

Test kitchen approved

Serves 8
Takes 20 minutes to make and 11 minutes to bake

This gingerbread soufflé dessert, served in individual ramekins, is hiding a deliciously gooey centre. It’ll make a statement at your next dinner party.

Nutrition: per serving

Calories: 313kcals
Fat: 16.6g (8.9g saturated)
Protein: 6.1g
Carbohydrates: 36.8g (34.5g sugars)
Salt: 0.3g

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Ingredients

50g butter
135g caster sugar
210g plain chocolate
2 tsp dark rum
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp vanilla extract
5 eggs, separated
Icing sugar, for dusting

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Method

Preheat the oven to 180°C/fan160°C/ gas 4. Melt half the butter and use to brush the insides of 8 x 100ml ramekins. Tip 25g sugar into 1 ramekin and tap around the sides to lightly coat. Pour the excess into the next ramekin and repeat, until all are coated. Set aside.
Melt the chocolate with the rum, spices, vanilla extract and remaining butter in a large, heatproof bowl over a pan of simmering water. Stir until smooth. Remove from the heat and mix in the egg yolks. In a large, clean bowl, whisk the egg whites and remaining sugar to stiff peaks. Mix a little into the chocolate mixture to loosen, then gently fold in the rest with a large metal spoon.
Spoon the soufflé mixture into the ramekins and put on a baking tray. Bake for exactly 11 minutes, so they’re gooey in the centre. Dust with icing sugar and serve immediately with good vanilla custard, if you like.