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Hot Chocolate Soufflé with Cardamom Spiced Apricot Caramel Sauce

Updated: May 6, 2020

Chocolate Apricot Souffle with Cardamom infused Caramel


Makes 4 x Souffles

Chocolate Souffle with Apricot

Butter 23g

Sugar 35g

Bread Flour 23g

Salt 3g

Milk 125g

Madagascar Dark Chocolate 70% 66g

Egg Yolks 40g

Egg Whites 100g

Sugar (for Meringue) 35g


1. Butter Ramekin and coat the inside with sugar, place cubed fresh apricot (5 pieces at the bottom of the ramekin)

2. Rub flour, salt and butter together.

3. Heat Milk and sugar to a boil, the add in the flour mix and keep cooking until thickens to make a roux.

4. Pour on to the chocolate and mix until well combine, set aside to cool slightly, then add in the yolks and mix to combine

5. Whip egg whites to a soft peak, gradually adding in sugar while whisking.

6. Gently fold in meringue in to souffle base, first lightening the base with 1/3 meringue before incorporating the rest.

7. Fill souffle ramekin all the way to the top, scrap off excess and wipe the edges.

8. Bake at 180°C for approximately 15 to 17 minutes.

9. Remove from oven, Dust with icing sugar, pipe in spiced apricot caramel in the centre.

Spiced Apricot Caramel Sauce

Castor Sugar 250 g

Apricot puree 170 g

Cream 35% Fat 50 ml

Cardamom seeds 2 pods

Butter 15 g

Grand Marnier ¼ teaspoon


1. Infuse cardamom in apricot puree. Strain.

2. Heat Apricot Puree and cream

3. Dry caramel sugar, deglaze with hot puree and cream

4. Remove from heat, stir in butter then add in grand marnier.


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