Spiced Chilli Chocolate Soufflé with Cinnamon Cream Recipe

How to make a Spiced Chilli Chocolate Soufflé with Cinnamon Cream


  1. Make the cinnamon cream first by placing 300ml cream, icing mixture and cinnamon into a mixing bowl and whisk until soft peaks form. Cover and refrigerate until needed.
  2. Use a pastry brush to liberally and evenly butter 6 x 250ml straight-sided ramekins. Place a few tablespoons of sugar into a ramekin and gently turn it to coat the inside. Tap the excess into the next ramekin and repeat until all are evenly coated. This will ensure a smooth rise. Discard any excess sugar from the last ramekin. Place on a tray in the fridge until needed.
  3. For the soufflé base, place the milk, cacao and mandarin zest and juice into a large, heatproof bowl set over a pan of simmering water and whisk until combined. Add the 80g chopped chocolate and dried chilli powder. Whisk until the chocolate melts and the mixture is smooth. Cool slightly then whisk in the egg yolks.
  4. Preheat the oven to 190°C (170°C fan-forced). Place the egg whites into a large mixing bowl and whisk to soft peaks. Slowly add the 100g caster sugar, a tablespoon at a time until stiff peaks form. Gently fold ⅓ of the whipped whites into the chocolate mixture, then add the rest in 2 batches until evenly incorporated. Be careful not to knock out all of the air.
  5. Transfer the mixture into the prepared ramekins, levelling them off with a palette knife to create a flat top. Gently run the tip of your thumb around the inside border of the raw soufflé. This channel will encourage it to rise up straight when it cooks. Place onto a flat oven sheet and bake for 15 minutes or until well risen and just cooked through.
  6. Meanwhile, make the chocolate sauce. Place the 65g of chopped chocolate into a bowl over a pan of simmering water. Add the cream and golden syrup and stir until melted and smooth. Whisk in enough boiling water to thin it to a pourable consistency, about 40ml. Transfer to a warmed jug and cover until needed.
  7. Serve the risen soufflés straight from the oven with a drizzle of warm chocolate sauce and a spoon of whipped cream.

Tip: You can prepare raw soufflés up to a few hours ahead. Simply refrigerate, then bake straight from the fridge, allowing another minute or two in the oven. Time is of the essence here. The soufflés will lose their puff fairly quickly, so be ready to serve them immediately, having the cream and sauce ready to go.