Chocolate Soufflé With Passion Fruit Custard


We all need that “brag” dessert we keep up our sleeves for when we’re having our nearest and dearest over for a long overdue gathering. And while a regular soufflé is not something to be sneered at, it doesn’t quite have that showstopping wow factor that people talk about on the way home. This chocolate soufflé is that dessert without a doubt – packed with a cacophony of tart and rich, chocolatey flavours that linger long after the meal.

Chocolate Soufflé With Passion Fruit Custard

TIME: 1 hour for the soufflé and custard, 15 minutes plus 5 hours freezing for the sorbet | SERVES: 4 large and 8 small servings


for the chocolate soufflé
34 g (60 ml) cake flour

3 ml salt

34 g (35 ml) butter

188 ml milk

98 g (120 ml) sugar

135 g 70 % dark chocolate

68 g egg yolks

112 g egg whites

23 (30 ml) caster sugar

for the passion fruit custard
250 ml milk

190 ml cream

40 g (50 ml) sugar

4 eggs

60 g passion fruit pulp

for the passion fruit sorbet
6 large passion fruit

200 g (250 ml) sugar

190 ml water

juice of 1 large orange

juice of 2 limes


for the chocolate soufflé

Heat the oven to 190 °C. Brush 4 small cups with melted butter. Sprinkle a little caster sugar into each cup, rotating them until the sugar coats the whole interior. Pour out excess sugar. Place the cake flour, salt and butter in a mixing bowl. Rub in the butter till it resembles breadcrumbs. Heat the milk (you can use almond milk if you wish) and the sugar in a saucepan. Add the flour mixture and mix well until smooth. Keep stirring and cook for 4 minutes until a paste forms. Add the chocolate and mix until melted, add the egg yolks and mix well. Whisk the egg whites until medium peaks form and add the caster sugar. Whisk further until stiff peaks form and fold into the chocolate mixture. Place the cups on a baking tray and bake in the oven for 12 minutes. Take out and serve immediately with passion fruit custard and passion fruit sorbet.

for the passion fruit custard

Pour the milk and cream into a saucepan and heat to just before boiling point. Whisk the sugar and eggs and gradually pour the hot milk into the sugar mixture, whisking constantly. Pour the mixture back into the saucepan. Heat gently, stirring with a wooden spoon until the custard is thickened. Add the passion fruit pulp and mix well.


for the passion fruit sorbet

Halve the passion fruits and spoon out the pulp. Reserve the empty shells to use for serving. In a small saucepan, combine the sugar and water and bring to a boil, stirring to dissolve the sugar. Immediately remove the pan from the heat and stir in the fruit pulp, orange juice and lime juice. Let the syrup cool to room temperature in the pan. Pour the syrup into a container and chill for at least 2 hours or overnight in the deep freeze. Serve in the passion fruit shells.

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