Black forest souffles

Prep 0 h : 15 m
Cook 0 h : 20 m


  • 60g butter, melted

    2 tbsp caster sugar

    300g dark semi-sweet sugar

    6 eggs, at room temperature

    75g caster sugar, extra

    Poached cherries

    415g canned seedless black cherries in syrup

    55g caster sugar

    5cm strip orange rind

    2 tbsp cherry juice


  • Make poached cherry: Drain cherries, reserve syrup and cherries separately. Stir syrup, sugar and rind in a medium saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, about 5 mins or until syrup thickens slightly. Remove from heat; stir in cherries and cherry juice.

    Preheat oven to 200°C. Grease four 310ml oven proof soufflé dishes with butter. Sprinkle caster sugar and shake out excess sugar.

    Break chocolate into a large heatproof bowl over a large saucepan of simmering water (don’t let water touch base of bowl); stir until chocolate is melted. Cool for 5 mins; stir in egg yolks.

    Beat all egg whites and extra sugar in a medium bowl with an electric mixer until soft peaks form. Fold into chocolate mixture, in two batches. Divide mixture between dishes; smooth tops. Place dishes on an oven tray. Bake souffles about 15 mins.

    Dust souffles with sifted caster sugar. Serve immediately with poached cherries.