Black forest soufflé

For the base

  • 300ml full cream milk

  • 25g cocoa powder

  • 3 whole eggs

  • 85g caster sugar

  • 55g corn starch

For the meringue

  • 180g old eggs white room temperature

  • 110g caster sugar

  • 10g freeze dried sour cherries

  • 15ml Kirsch



  1. First brush some melted butter into your small copper pots or soufflé ramekins making sure you brush in an upwards motion.

  2. Dust the inside of the mounds with caster sugar and discard any loose sugar.

  3. Set fan forced oven to 200◦

  4. Whisk eggs and sugar together for base

  5. Sieve cocoa powder & corn starch together then add to egg sugar mix

  6. Bring milk to simmer and slowly add to egg sugar mix then pour back into pot.

  7. Add Kirsch

  8. Cook until thickened then press through a fine drum sieve. Chill.

  9. Beat egg whites until soft peak and rain in sugar until incorporated.

  10. Gently fold base into meringue then add crushed cherries.

  11. Fill mould to the top and level off with a palate knife or similar

  12. Bake for 12-14minutes or until cooked.