Outdoor Cooking & Charcoal Oven Recipes / Bake

Baileys and dark chocolate soufflé baked in the Charlie Oven

Cooked in the Charlie Charcoal Oven

Baileys and Dark Chocolate Soufflé

Dark chocolate and Baileys give these soufflés their rich flavour, with soft centres beneath the risen tops. They won't wait politely while you finish a conversation. Have everyone ready when they come out of Charlie, then dust with icing sugar and serve.

Tara QuickCo-founder, Charlie Oven
Bake
Prep15 minutes
Cook15 minutes
Serves4
DifficultyMedium
Oven temperature200°C (390°F)
RackUpper rack
CharcoalAbout half a football of good quality lumpwood charcoal, spread in an even layer

Charlie Oven — https://charlieoven.com/blogs/charcoal-recipes/baileys-dark-chocolate-souffle

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Ingredients

4 soufflés

For the ramekins

For the soufflé

To serve

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

  • Charlie Charcoal Oven£5,950.00Choose your oven
  • Stag British Premium Lumpwood Charcoal£96.50
  • Charlie Oven Cooking Rack£280.00
Stag British Premium Lumpwood Charcoal and Charlie Oven Cooking Rack £376.50 together

Method

Light Charlie

  1. Light Charlie

    Spread about half a football of good-quality lumpwood charcoal in an even layer on the fire grate and light it. Open the vents, close the door and bring Charlie up to a steady 200°C (390°F). Set a rack in the upper part of the oven.
    Why this mattersSoufflés need steady, even heat from all around rather than fierce heat from below. Upper racks are gentler, so the bases cook through without scorching while the tops rise.

Prepare

  1. Prepare the ramekins

    Butter four ramekins well, right up to the rim, then dust the insides lightly with cocoa powder and tap out the excess.

  2. Melt the chocolate

    Put the chopped chocolate, Baileys and double cream in a heatproof bowl set over a pan of barely simmering water. Stir until smooth, then take the bowl off the heat and leave it to cool slightly.

  3. Whisk the yolks

    In a separate bowl, whisk the egg yolks, vanilla and half the caster sugar until pale and creamy. Fold this into the melted chocolate mixture.

  4. Whisk the whites

    In a clean bowl, whisk the egg whites with a pinch of salt until they hold soft peaks. Add the remaining sugar a little at a time, whisking until the meringue is glossy and stiff.
    Why this mattersAny trace of grease or yolk will stop the whites from whipping up properly, so make sure the bowl and whisk are completely clean and dry.

  5. Fold together

    Stir a spoonful of the whites into the chocolate mixture to loosen it, then gently fold in the rest in two stages, keeping as much air in the mixture as you can.

  6. Fill the ramekins

    Spoon the mixture into the prepared ramekins, filling them almost to the top. Run your thumb around the inside of each rim to make a small groove.
    Why this mattersThe groove around the rim stops the mixture catching on the edge, so the soufflés rise straight up rather than doming unevenly.

Bake

  1. Bake

    Place the ramekins on the upper rack in Charlie and close the door. Bake for 12 to 15 minutes, until well risen and just set, with a slight wobble in the middle. Keep the door closed for at least the first 12 minutes.
    12 min timer

Serve

  1. Serve straight away

    Dust the soufflés with icing sugar and serve immediately, with a scoop of vanilla ice cream or a spoonful of Baileys whipped cream if you like.
    Why this mattersSoufflés start to sink within minutes of leaving the heat, so have your plates, spoons and icing sugar ready before you open the door.

Tips

Soufflés must be served immediately, as they begin to deflate within minutes of leaving the oven. Prepare all your components in advance so you can move quickly once baking is done. Running your thumb around the inside rim of each ramekin before baking encourages a straight, even rise. Serve with Baileys-infused whipped cream or a scoop of vanilla ice cream.

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The cook

Tara Quick

Co-founder, Charlie Oven

Tara Quick is co-founder of Charlie Oven, a lifelong foodie who loves to cook and bring people together around the table. Her approach is simple: start with great ingredients, let the oven do the hard work and cook with love. Food made with love just tastes better.

More recipes by Tara Quick

Frequently asked questions

  • Can I make the soufflés ahead?

    Not fully, as the whisked whites lose their air as they sit. You can prepare the ramekins earlier in the day and weigh out all the ingredients, then make the mixture and fill the ramekins just before they go into Charlie.

  • Which rack should I use?

    Bake them on an upper rack. Upper racks are gentler, which lets the soufflés rise evenly and stops the bases catching over the charcoal.

  • Can I make them without Baileys?

    Yes. Replace the Baileys with the same amount of double cream and add a little extra vanilla. You will lose the Irish Cream flavour but the soufflés will rise in the same way.

  • Can I make this in a Cheeky Charlie?

    Yes. Bring it up to a steady 200°C (392°F), bake the ramekins in the upper part of the oven and keep the door closed for the first 12 minutes.