45’s Signature Chocolate Soufflé Recipe presented to serve by Jamie Shears.
Food and drink

45’s Signature Chocolate Soufflé Recipe

December 16, 2021

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There’s something so satisfying about a chocolate dessert and chef Jamie Shears’ chocolate soufflé, filled with warm chocolate sauce and served with vanilla ice cream and crème fraiche, is certainly no exception.
Jamie Shears Executive Chef at 45 Park Lane, London

Soufflé perfection

Our signature chocolate soufflé is so popular that we’ve made it a permanent fixture on the menu. It’s a recipe I’m often asked to share, so here it is for you to enjoy whenever you fancy a reliably impressive dessert to delight your guests.

Soufflé

Ingredients

170g dark chocolate 66%

52g butter

62g egg yolks

200g egg whites

75g castor sugar

Pinch of cream of tartar

Spoonful of crème fraiche

Scoop of vanilla ice cream

Chocolate souffle at 45 Park Lane, London
Chocolate souffle at 45 Park Lane, London

Method

1. Gently melt the chocolate and butter then set to one side.

2. In another bowl, whip your eggs until they form a foam then add cream of tartar and 1tbsp sugar and whip for a further minute.

3. Continue whipping while slowly adding the remaining sugar until you achieve a consistency of soft peaks.

4. Add the egg yolks to the chocolate and butter mixture and whisk.

5. Gradually fold in the whipped egg white to form a light mousse texture.

6. Fill your dishes with the soufflé mixture and level with a spatula.

Sauce

Ingredients

75g cocoa powder 100%

225g dark chocolate 54%

57g butter

25g double cream

75g caster sugar

75g water

150g crème fraiche

40g Tia Maria

Chocolate souffle at 45 Park Lane, London
Chocolate souffle at 45 Park Lane, London

Method

1. Melt the chocolate over a bain-marie.

2. Gently melt the butter in a separate pan and pour on top of the chocolate.

3. Heat the cream, sugar and water to boiling point and stir into the chocolate mixture.

4. Add the crème fraiche and blend thoroughly until smooth.

5. When your soufflés are ready, cut a hole in the top and pour in some of the warm sauce.

6. Serve with a scoop of ice cream and a spoonful of crème fraiche.

To have this delicious dessert cooked for you, come and dine with us at CUT at 45 Park Lane where you can also try some of Niamh Larkins’ other tempting dishes.

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