Our favourite Master Pâtissier and Cake Boy shares a festive dessert recipe.

Eric Lanlard is the award-winning Master Pâtissier who has revolutionised British patisserie, also known as the Cake Boy.

Here Eric shares a favourite Christmas recipe, saying, "This dessert contains all the flavour of traditional gingerbread, but is presented in a much lighter way. Don’t be scared of souffles – just remember that you have to make them just before you are ready to serve, and take them straight to the table to dazzle your guests!"

Serves 8
Preparation time: 30 minutes
Cooking time: 11 minutes


50g (2oz) unsalted butter
135g (43/4oz) caster sugar
210g (71/4oz) dark or couverture chocolate
(70% cocoa solids), broken into pieces
2 tsp ground ginger
1 tsp ground cinnamon
2 tsp dark rum
1/4 tsp vanilla extract
5 eggs, separated
To serve
vanilla custard


1. Preheat the oven to 180.C (fan 160.C)/350.F/gas mark 4. Melt half the butter and use to brush the inside of eight small ramekins. Tip 25g (1oz) of the caster sugar into one ramekin and tap around the sides to lightly coat. Pour the excess into the next ramekin and repeat until all the ramekins are butter- and sugar-coated.

2. Melt the chocolate with the spices, rum, vanilla extract and remaining butter in a large heatproof bowl over a pan of gently simmering water (the base of the bowl must not touch the water). Stir until smooth. Remove the bowl from the heat and mix the egg yolks inone at a time.

3. In a large clean bowl, whisk the egg whites to soft, moist-looking peaks. Mix a little into the chocolate mixture, then gently fold in the rest, using a large metal spoon.

4. Divide the souffle mixture between the ramekins, spooning it in, and place the ramekins on a baking sheet. Bake in the preheated oven for exactly 11 minutes.

5. Serve with vanilla custard poured into the centre of each souffle


These soufflés must be cooked just before eating; they will flatten within 2 minutes of being removed from the oven. Be careful not to open the oven during cooking, as this may prevent them from rising.

This recipe is taken from Home Bake published by Mitchell Beazley.

Don't miss Eric Lanlard’s brand new Cake-Boy Classics App containing everything needed to create a successful baking sensation. This recipe app is brimming with a table-full of tempting dishes and intuitive features, split into six chapters with amazing recipes for basics and pastries, cakes, cheesecakes, tarts, cupcakes and desserts to try at home. There’s also a bonus video and a selection of delectable gluten free recipes which are fun to make and tantalising on the tongue.

Eric says: "The Cake Boy Classics App is designed for those who love to bake and I am delighted and excited to share my recipes and knowledge with baking fans globally."

December 2013