Chocolate soufflé with a liquid core

This light chocolate soufflé has a warm, molten centre and makes an impressive dessert.

25.12.2018

Who doesn’t melt away when there is an airy little chocolate soufflé in front of you that rises with the first spoon and a warm, liquid chocolate core flows out? This recipe will make your mouth water while reading it and I guarantee that every guest who eats this chocolate soufflé will only go home with a satisfied smile. This dessert is also known as Lava Cake – a great name for the warm, liquid core that flows out of the chocolate cake when you open it for the first time.

Timing the liquid core perfectly

If you want to make a chocolate souffle, you will not find your master by mixing the ingredients together. The real difficulty with the perfect preparation of a chocolate souffle with a liquid core is your own time management, because in the end every single minute counts.

You only need a few ingredients for the dough. First and foremost, of course, chocolate, butter, sugar, 1 egg, flour and a little baking soda. The chocolate is melted together with the butter in a water bath and stirred into a smooth mass. The remaining ingredients are mixed together to form a dough, under which the chocolate mass is then carefully mixed in.

I recommend always baking the chocolate soufflé in matching molds, which have to be rubbed really well with butter beforehand. The purpose of this is that the cakes can be removed again at the end without breaking (and this is a bit of a challenge due to the liquid core). For all interested, you will find the molds that I recommend below (Advertising – Affiliate Link)

A little digression: I once tried to bake these souffles in a silicone mold and in the end it failed miserably because they melted completely, couldn’t be removed from the mold and the chocolate tasting was perfect. Well – back to the better variant.

After the right molds have been rubbed well with butter and (important!) The oven has been preheated to 210 degrees, the dough is evenly filled into the molds so that they are about 1/2 full. These are then pushed into the oven and baked to the minute, depending on the cooking point. This is where you really should set a timer so as not to miss your perfect point.

Baking times for the core of the chocolate souffle

Because tastes are known to be different, here is a small recommendation for baking times, which varies depending on the cooking level:

8 minutes – super fluid core
10 minutes – small liquid core in the middle
12 minutes – hardly to not at all runny, but rather mushy cake

As you can see in the picture, the liquid core really melts away. I recommend carefully removing the finished chocolate souffle from the mold after baking and placing it on a dessert plate. The best way to do this is to carefully loosen the edges with a knife. The chocolate souffle can then be decorated as desired. I sprinkled it with powdered sugar and garnished with fresh raspberries and pomegranate seeds. This creates a perfect taste combination in the mouth of warm and sweet chocolate with the fresh acidity of raspberries and a crunchy chewing experience thanks to the pomegranate seeds. Alternatively, the souffle can of course also be spooned out of the mold, but be careful here as the mold gets extremely hot.

If you are still looking for incomparable desserts, then take a look at my recipe category “ Sweets & desserts ” around.

Easy recipe