National Cherry Day: Quick Chocolate & Cherry Soufflé

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National Cherry Day: Quick Chocolate & Cherry Soufflé

A simple soufflé using bought cherry compote. A great storecupboard pudding to have at your fingertips.


Serves 4-6

  • 10g unsalted butter
  • 90g caster sugar, plus1–2 tbsp to coat the ramekins
  • 150g good quality darkchocolate, about 60% cocoa solids
  • 60ml water
  • ½ tsp instant espresso powder
  • 3 eggs
  • 1 tbsp Kirsch
  • 100g good quality cherry compote, such as Bonne Maman
  • 1½ tsp icing sugar


  1. Heat the oven to 200°C/gas mark 6. Move an oven shelf tothe top third of the oven and put a baking sheet on it to heat.
  2. Melt the butter and use it to brush 4–6 ramekin dishes, then pour the 1–2 tbsp caster sugar into the first ramekin. Tilt the ramekin to coat the bottom and sides evenly with the sugar, then pour the excess into the next ramekin. Repeat until all the ramekins are coated in sugar.
  3. Break the chocolate into small chunks and put into a small saucepan with the water and espresso powder. Melt over a low heat, stirring gently to combine, then remove from the heat and set aside to cool slightly.
  4. Separate the eggs into 2 medium bowls. Add all but 1 tbsp of the sugar, and the Kirsch, to the yolks. Using a hand-held electric whisk, whisk this mixture until pale and mousse-like.
  5. Using clean beaters, whisk the whites to medium-stiff peaks, then whisk in the reserved 1 tbsp. sugar quickly, to stabilise the whites.
  6. Stir the melted chocolate mixture into the yolk mixture, just until the mixture is marbled. Stir in one large spoonful of the egg whites to loosen the mixture, then add the remaining whites and carefully fold them in.
  7. Divide the cherry compote between the prepared ramekins, then top with the soufflé mixture and use a palette knife to level the tops, scraping away any excess mixture. Clean the outside of the ramekins if necessary.
  8. Place the ramekins on the hot baking sheet in the oven and bake for 8–12 minutes, or until cooked but still uniformly wobbly when shaken.
  9. Remove the soufflés from the oven, sift the icing sugar over the tops and serve immediately. There should be a generous 1 tsp undercooked soufflé mixture in the centre of each.

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