Red velvet soufflés with whipped cream


  • Butter, for greasing
  • 3 tbsp plus 65g granulated sugar
  • 115g dark chocolate (70% cocoa solids), chopped
  • 4 large egg yolks
  • 5 large egg whites
  • 3 tbsp milk
  • 1 tbsp red food colouring
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp granulated sugar

To serve:

  • Icing sugar
  • Avonmore Whipped Cream


  1. Preheat the oven to 180°C/160˚C fan/gas mark 4. Grease six ramekins with butter and coat each one with half a tablespoon of sugar, shaking out any excess. Place on a baking tray.
  2. Melt the chocolate in a bowl set over a pot of gently simmering water. When melted, remove from the heat. Stir in the egg yolks, sugar, milk, food colouring and vanilla.
  3. In a bowl, beat the egg whites with the salt until foamy. Gradually add the remaining sugar, beating until stiff peaks form. Fold the egg white mixture into the melted chocolate, a bit at a time.
  4. Spoon the mixture into the prepared ramekins. Run the tip of your thumb around the edges of the ramekins, wiping the rims clean and creating a shallow indentation around the edges of mixture to help the soufflés rise.
  5. Bake 20-24 minutes, or until the soufflés have risen and are set.
  6. Dust with a little icing sugar and serve immediately with Whipped Cream.

Per Serving 280kcals, 13.6g fat (8.1g saturated), 33.7g carbs, 31.4g sugars, 6.8g protein, 0.7g fibre, 0.269g sodium

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