A soufflé is a baked egg based dish originating in France in the early eighteenth century. Combined with various other ingredients it can be served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow”, “to breathe”, “to inflate” or “to puff”.

When brushing the ramekins with the melted butter, brush in an upward motion from the base towards the rim, the Soufflé will rise more evenly. Beware, do not open the oven door whilst the Soufflé is cooking or the inbound cold air may present it from rising fully.

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