Gingerbread Fondant Souffles by Eric Lanlard

This recipe was provided and performed by Eric Lanlard at the 2018 Cake Bake & Sweets Show!


  • 50gr butter
  • 135gr caster sugar
  • 210gr 70% dark couverture
  • 5 eggs separated
  • 2tsp dark rhum
  • 2tsp ground ginger
  • 1tsp ground cinnamon


  1. Preheat the oven to 200c
  2. Melt half the butter and use to brush the inside of 8 ramekins.
  3. Pour 25gr of sugar into 1 ramekin and tap around the sides to lightly coat.
  4. Pour excess into the next ramekin and repeat.
  5. Melt the chocolate with the rhum spices and vanilla extract with the remaining butter in a large bowl over a pan of simmering water.
  6. Stir until smooth
  7. Remove from heat and mix the yolks in
  8. Whisk the whites to a stiff peak in a large clean bowl.
  9. Mix a little into the chocolate mixture then gently fold in the rest with a large metal spoon
  10. Spoon the souffle into the ramekins and bake for exactly 11 minutes.
  11. Serve with vanilla custard poured into the centre at the table.