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Cinnamon and apple chocolate soufflé served
Rich and airy cinnamon & apple chocolate soufflé

Cinnamon & Apple Chocolate Soufflé

Author: Flavelo
Recipes Cakes and Desserts
Imagine your favourite apple pie meeting a rich chocolate mousse in a hot, airy form. The acidity of the apple and the warmth of the cinnamon cut through the richness of the chocolate, creating a perfectly balanced winter dessert. Making a soufflé is kitchen alchemy: the heavy, dense chocolate base is lifted to great heights by the power of egg whites.
🕒 Prep Time 25 mins
🍳 Cook Time 25 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Soufflé dishes (ramekins)
  • Whisk
  • Grater or sharp knife for the apple
  • Saucepan for bain-marie

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Butter the ramekins using upward vertical strokes, then dust with caster sugar. Tap out the excess. Peel the apples and cut into small cubes.

Tip: Vertical buttering gives the mixture direction for growth. [Structural support]
2 ✓

Make a thick crème pâtissière base: bring the milk to the boil. Meanwhile, whisk the egg yolks with the sugar, flour, and cinnamon until pale. Pour in the hot milk (tempering), then return to the hob and thicken.

Tip: Tempering prevents the hot milk from scrambling the eggs. [Avoiding protein coagulation]
3 ✓

Add the butter and broken chocolate to the still-hot cream. Stir until you have a glossy, homogeneous mixture.

Tip: The cocoa butter emulsifies with the cream, giving a rich, silky texture. [Emulsion]
4 ✓

Whisk the egg whites to stiff peaks. Quickly stir one-third into the chocolate base to loosen it, then carefully fold in the rest.

Tip: The egg white foam is the 'brick', and the hot air is the 'builder' lifting the wall. [Thermal expansion]
5 ✓

Fill the ramekins halfway, sprinkle with apple cubes, then fill to the top. Level the surface and run your thumb around the rim.

Tip: Cleaning the rim helps the soufflé grow a 'hat' and rise evenly without tearing.
6 ✓

Bake at 180°C for 20-25 minutes. Do not open the oven door!

Tip: Cold air shocks the foam structure, and the contraction of gases causes the soufflé to collapse.
7 ✓

Serve immediately dusted with icing sugar.

Recipe FAQ

Which apples should I use?
Tart, firm-fleshed apples (e.g., Granny Smith) that don't fall apart completely into a purée during baking and counterbalance the sweetness.
Why sugar the mould?
The caster sugar granules sticking to the butter create a 'ladder' for the mixture to climb as it rises.

Ingredients

  • 2 Tart apples (e.g. Granny Smith)
  • 150 g Dark chocolate (min. 60% cocoa solids)
  • 4 Eggs (separated)
  • 80 g Caster sugar
  • 50 g Plain flour
  • 150 ml Whole milk
  • 30 g Butter (plus extra for the ramekins)
  • 10 g Vanilla sugar
  • 1 tsp Ground cinnamon