Vanilla & Advocaat soufflé

The soufflé is the high school of confectionery, yet the physics behind it is simple: air bubbles trapped in egg white foam expand from the oven's heat, lifting the batter. The challenge is keeping this structure until the batter sets. The richness of the egg liqueur (Advocaat) and the depth of the chocolate make this dessert unforgettable.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 460 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Soufflé dishes (ramekins)
  • Whisk
  • Water bath

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1

Grease the moulds, sprinkle with caster sugar, rotate to coat everywhere. Place in the fridge.

Tip: The sugar crystals form a 'ladder' for the batter to climb whilst baking.
2

Make a thick béchamel: fry the flour in the butter, pour in the milk, and cook until thick. Remove from heat.

Tip: This 'roux' gives the soufflé its stable frame.
3

Melt the chocolate and mix into the still warm milk base. Mix in the egg yolks, Advocaat and vanilla.

Tip: Wait until the mass cools a little so it doesn't scramble the egg yolk.
4

Beat the egg white with the sugar to a stiff, shiny foam. Mix one third boldly into the chocolate mass (to loosen), fold the rest in carefully.

Tip: Be careful when folding not to break the foam, as the air bubbles are needed for rising.
5

Fill the moulds to the rim, smooth the top, and run a finger around the rim (so it doesn't stick). Bake at 180°C for 20-25 minutes.

Tip: Never open the oven door whilst baking!

Recipe FAQ

Why did the soufflé collapse?
This is its nature: as it cools, the gases inside contract. It must be served immediately! If it collapsed in the oven, you opened the door (cold shock), or didn't beat the foam stiff enough.

Ingredients

  • 100 g Dark chocolate
  • 4 pcs Eggs (separated)
  • 3 tbsp Advocaat (egg liqueur)
  • 80 g Sugar
  • 50 g Flour
  • 200 ml Milk
  • 30 g Butter (plus for the moulds)
  • 1 pack Vanilla sugar