Chocolate Soufflé with Liquid Core and Vanilla Ice Cream

5 from 2 votes
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 283 kcal


For the ice cream:

  • 1 Pc. Vanilla pods
  • 600 g Whole milk
  • 200 g Cream
  • 180 g Sugar
  • 6 Pc. Egg yolk
  • 1 Pr Salt

For the sufflé:

  • 100 g Dark chocolate
  • 100 g Milk chocolate
  • 120 g Butter
  • 4 Pc. Eggs
  • 1 packet Vanilla sugar
  • 1 Pr Salt
  • 80 g Flour
  • Powdered sugar



  • Since the ice cream requires a longer preparation time, be sure to start it early enough (approx. 10-12 hours).
  • Cut the vanilla pods lengthways and carefully remove the vanilla pulp with a knife and then put the pods in a mixer with a heat function.
  • Add milk, sugar, cream, egg yolk and salt and stir for approx. 8 minutes at 90 ° C.
  • Pour the mixture into an aluminum or silicone can and cover with cling film.
  • Then let cool down completely and then place in the freezer for at least 10 hours.
  • Before serving, the can has to be in the refrigerator for about 15 minutes in order to thaw slowly.
  • Then use a knife to cut the ice cream mixture into cubes, put in the blender and stir until creamy.


  • Preheat the oven to 180 ° C top / bottom heat. Chop the chocolate a little and melt it with the butter in a saucepan over medium heat.
  • At the same time, stir the eggs, sugar and salt in a bowl until frothy. Then add the butter and chocolate mix and stir in.
  • Finally, slowly stir in the flour and distribute the dough in the molds. Then they wander into the oven for 13 minutes.
  • When the time has elapsed, prick the dough with a wooden stick and see whether the core is still liquid. If so, leave it in the oven for another minute.
  • Then place the porcelain molds on a plate, pour some powdered sugar over them and pour the ice cream on the plate.


Serving: 100gCalories: 283kcalCarbohydrates: 27.2gProtein: 3.5gFat: 17.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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