Decadent Lotus Soufflé Recipe: Easy & Delicious Chocolate Dessert

Name: Decadent Lotus Soufflé Recipe: Easy & Delicious Chocolate Dessert
Prep time: 20 min
Cook time: 15 min
Total time: 90 min
Yield: 6
Cuisine: Dessert
Ingredients: 2 tablespoons Lotus Biscoff Spread (For the praline filling); 150 grams Butter / Margarine (Use margarine for a dairy-free (parve) version); 150 grams Dark Chocolate (Approx. 1.5 standard packages); 3 large Eggs; 2 tablespoons Sugar; 1 tablespoon Cocoa Powder; 1 tablespoon All-purpose Flour

Indulge in this amazing Lotus soufflé recipe! Learn how to make a rich chocolate soufflé with a surprise frozen Lotus praline center. This easy-to-follow guide covers all steps from preparing the praline to baking the perfect gooey soufflé. Perfect for dessert lovers!

#Soufflé

#Lotus Dessert

#Chocolate

#Easy Dessert

#Baked Dessert

#Molten Cake

#Sweet Treat

Frozen Lotus Praline Ready for Soufflé

Recipe Information

20m

Prep Time

15m

Cook Time

1h 30m

Total Time

Servings

Medium

Dessert

Hebrew

Nutrition (per serving)

410

Calories

Protein

21g

Carbs

37g

Fat

Rich Chocolate Soufflé Batter

Ingredients

Lotus Biscoff Spread
(For the praline filling)
2 tablespoons
Butter / Margarine
(Use margarine for a dairy-free (parve) version)
150 grams

Dark Chocolate
(Approx. 1.5 standard packages)
150 grams
Eggs
3 large
Sugar
2 tablespoons
Cocoa Powder
1 tablespoon
All-purpose Flour
1 tablespoon

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Soufflés Ready for the Oven

Instructions

0/9 completed

1
Prepare Lotus Praline: Transfer 2 tablespoons of Lotus spread into a piping bag. Pipe into small silicone molds (or make small balls) and freeze for at least one hour until completely solid.
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1h
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Prepare Lotus Praline: Transfer 2 tablespoons of Lotus spread into a piping bag. Pipe into small silicone molds (or make small balls) and freeze for at least one hour until completely solid.
1h
Ensure praline is fully frozen to prevent it from melting too quickly in the hot batter.
2
Melt Butter and Chocolate: In a heatproof bowl, melt the butter/margarine and dark chocolate together using a double boiler or microwave. Stir until a smooth, uniform mixture is formed.
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3m
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Melt Butter and Chocolate: In a heatproof bowl, melt the butter/margarine and dark chocolate together using a double boiler or microwave. Stir until a smooth, uniform mixture is formed.
3m
Melt gently to avoid burning the chocolate. Stir constantly for even melting.

3
Add Sugar: Add the sugar to the warm chocolate mixture and stir vigorously until it is fully incorporated and dissolved.
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1m
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Add Sugar: Add the sugar to the warm chocolate mixture and stir vigorously until it is fully incorporated and dissolved.
1m
Mixing while warm helps the sugar dissolve better, preventing a grainy texture.
4
Incorporate Eggs: Add the eggs one by one to the mixture, mixing well after each addition until thoroughly combined and the batter is smooth.
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2m
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Incorporate Eggs: Add the eggs one by one to the mixture, mixing well after each addition until thoroughly combined and the batter is smooth.
2m
Do not overmix the eggs, just enough to combine everything smoothly.
5
Add Dry Ingredients: Sift in the cocoa powder and flour into the batter. Gently fold until just combined and no streaks of dry ingredients remain. Be careful not to overmix.
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1m
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Add Dry Ingredients: Sift in the cocoa powder and flour into the batter. Gently fold until just combined and no streaks of dry ingredients remain. Be careful not to overmix.
1m
Overmixing gluten in flour can make soufflé tough; fold gently to maintain lightness.

6
Fill Molds (Initial Layer): Transfer the soufflé batter to a piping bag (optional but recommended for easier filling). Pipe or spoon the batter into individual ramekins or heatproof molds, filling each approximately three-quarters full.
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2m
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Fill Molds (Initial Layer): Transfer the soufflé batter to a piping bag (optional but recommended for easier filling). Pipe or spoon the batter into individual ramekins or heatproof molds, filling each approximately three-quarters full.
2m
Grease and lightly flour your ramekins to prevent sticking and aid in a perfect rise.
7
Insert Frozen Praline: Carefully place a single frozen Lotus praline into the exact center of the batter in each mold. Gently push it down so it is submerged.
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1m
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Insert Frozen Praline: Carefully place a single frozen Lotus praline into the exact center of the batter in each mold. Gently push it down so it is submerged.
1m
Work quickly to keep the praline frozen. Ensure it's fully covered in the next step to prevent it from melting prematurely.
8
Cover Praline: Cover the inserted Lotus praline with a little more soufflé batter, ensuring it's completely enclosed and the top of the mold is filled to about 1 cm from the rim.
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1m
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Cover Praline: Cover the inserted Lotus praline with a little more soufflé batter, ensuring it's completely enclosed and the top of the mold is filled to about 1 cm from the rim.
1m
A smooth, even top will help the soufflé rise beautifully and prevent cracking.

9
Bake Soufflé: Bake the soufflés in a preheated oven (e.g., 190°C/375°F) for approximately 10-15 minutes, or until the edges are set and the center is still slightly molten and gooey.
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12m
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Bake Soufflé: Bake the soufflés in a preheated oven (e.g., 190°C/375°F) for approximately 10-15 minutes, or until the edges are set and the center is still slightly molten and gooey.
12m
Do not open the oven door during baking, as this can cause the soufflés to collapse. Serve immediately.