Mary Berry shared her delicious hot chocolate soufflé recipe in her cookbook The Great British Bake Off.

Guaranteed to be a favourite in any chocolate-loving household, the dessert only takes up to half an hour to prepare.

The iconic baker walks through step by step on how to make the chocolate pastry cream and the meringue.

Needing up to an hour to be ready to eat, tucking in will surely feel extremely satisfying.

Not one to disappoint with her incredible bakes, here’s Mary Berry’s recipe for hot chocolate soufflé.

Hot chocolate soufflé

Serves: eight people

Ingredients

For the crème pâtissière chocolat:

  • Butter, for greasing
  • 180g plain chocolate (minimum 36 percent cocoa solids)
  • 300ml oz milk
  • 25g cocoa powder
  • Four large free-range egg yolks
  • 60g caster sugar, plus extra for dusting
  • 40g plain flour

For the meringue

  • Six large egg whites
  • 40g caster sugar

Method

Preheat the oven to 190C (170C fan/gas five). Place a heavy baking tray on the middle shelf of the oven. Grease a two-pint soufflé dish with butter and dust with caster sugar.

Make a collar for the soufflé dish by folding a 50x30cm piece of baking parchment four times lengthways. Wrap it around the top of the dish and secure with string.

For the crème pâtissière chocolat

Melt the chocolate in a bowl set over a pan of simmering water. Remove from the heat and leave to cool slightly.

Pour the milk and cocoa powder into a heavy-based pan and bring gradually to the boil. Remove from the heat and leave to cool for 30 seconds.

Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the plain flour. Pour the chocolate milk onto the eggs, whisking continuously, then pour back into the pan.

Bring back to the boil, whisking continuously over a medium heat and cook for one minute until thickened. Remove from the heat and whisk in the melted chocolate.

Spoon the crème pâtissière chocolat into a bowl, cover the surface with cling film and leave to cool to room temperature.

In a clean bowl whisk the egg whites to soft peaks. Add the sugar and continue whisking to a stiff and glossy meringue.

Whisk one third of the meringue mixture into the crème patissiere chocolat, then fold in the remaining two-thirds using a large metal spoon. The mixture should be fairly loose.

Pour the mixture into the souffle dish. Run your thumb around the interior rim of the dish to ensure a good rise. Bake on the preheated baking tray for 40 to 50 minutes, or until well risen and springy to touch.