Chocolate souffle recipe

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  • Recipes
  • Dish type
  • Dessert
  • Chocolate desserts

Souffle's get their height and volume from the beaten egg whites. Because of this, it is important to beat the eggs stiff and very gently fold in the chocolate mixture so no air is lost.

4 people made this

IngredientsMakes: 1 souffle

  • 30g butter
  • 30g flour
  • 140ml milk
  • 85g chocolate
  • 1 tablespoon caster sugar
  • 2 egg yolks
  • Drop of vanilla essence
  • 3 egg whites

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Preheat the oven to 190 C / Gas mark 5. Butter a souffle dish and tie a piece of parchment paper around it.
  2. Melt the butter in a saucepan; add the flour and cook for 1 minute. Stir in the milk and chocolate and cook until melted, about 5 minutes. Allow the mixture to cool slightly, then beat in sugar, egg yolks and vanilla essence.
  3. Whip egg whites until stiff peaks form; gently fold in chocolate mixture. Pour into prepared souffle dish.
  4. Bake in the preheated oven until puffy, about 35 minutes.

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Chocolate Soufflé

Heat oven to 375° F. Use 1 tablespoon of the butter to grease one 16-ounce or two 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess.

In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.

In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekins. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)

Bake until puffed and set, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. (If baked directly from the refrigerator, add 5 to 10 minutes.) Serve immediately with Custard Sauce.

Chocolate Souffle Cake

Heat oven to 300 degrees. Grease a 10-inch springform pan with 1 tablespoon butter, and dust generously with granulated sugar.

Melt chocolate and butter over simmering water in a double boiler, about 6 to 8 minutes. Remove from heat and set aside to cool.

In an electric mixer fitted with the whisk attachment, whip yolks and whole egg with 2/3 cup sugar on a high speed, until it is pale yellow and falls in a thick ribbon when the beater is raised, about 5 minutes. Scrape down the sides of the bowl once or twice during mixing. Set aside.

In an electric mixer, using a second whisk attachment and bowl, (both should be clean and free of grease) whip egg whites with remaining 1/3 cup sugar on high speed until thick and foamy, about 3 to 4 minutes. Set aside. While egg whites are beating, add the cooled, melted chocolate slowly to the yolk mixture.

Temper whipped egg whites by mixing in about 1/4 cup of the chocolate mixture. Then gently fold egg whites into the chocolate yolk mixture, working quickly to maintain the volume of egg whites the mixture will have a slightly marbleized appearance.

Pour batter into prepared pan, and place on a parchment-lined baking sheet. Bake in oven for 50 to 60 minutes. Remove from oven and allow to cool in the pan on a cooling rack. When completely cool, gently run a knife around the edges of the pan and release spring. Dust with cocoa powder or confectioners' sugar before serving.

  • Chocolate soufflé is only as good as the chocolate you use. I use and recommend semi-sweet or bittersweet baking chocolate. It’s sold in 4 ounce bars in the baking aisle near the chocolate chips. I use, love, and recommend Ghirardelli and Bakers brand. Do not use chocolate chips. The flavor, texture, and rise will be compromised.
  • Whip the egg whites appropriately and fold in gently. You’ll notice that baking powder and soda are missing. That’s because all of a soufflé’s rise is from the whipped egg whites. If this step is skipped or changed, it will directly impact how your dessert rises. Beat egg whites and cream of tartar together until soft peaks form, then with the mixer still running, slowly add the sugar and beat until stiff peaks form. This is the same process we use for making chocolate swirled meringues. We only use a small amount of cream of tartar, but it has a BIG job– it helps the egg whites hold their peaks. It’s an imperative ingredient that you cannot skip. In a pinch, the same amount of lemon juice or white vinegar can be used as a substitute. But for best results, use cream of tartar. Here are many more recipes using cream of tartar too. After your egg whites reach stiff peaks, very slowly and gently fold them into the chocolate mixture in 3 additions, always being careful to avoid excessive deflating.
  • Chill the batter as the oven preheats. This is a super useful tip I learned in my class– as you preheat the oven, place the batter in the refrigerator. This quick 5-10 minute chill slightly thickens the batter and, from what I’ve experienced, helps the soufflés rise a bit taller. After refrigerating, spoon into your ramekins/dish. You could also cover and chill the batter up to 2 days in advance.
  • Reduce oven temperature: Preheat the oven to a hot 400°F (204°C). Then immediately after you place the soufflés inside, reduce the temperature down to 375°F (191°C). Why? The initial hot burst of air will help the batter rise up, while the slightly lower heat will help evenly cook the centers.

Chop up your quality chocolate, then melt it with butter in a double boiler or in 20 second increments in the microwave. Some chocolate soufflé recipes use heavy cream instead of butter, but I prefer the flavor, texture, and richness butter provides.

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This is the recipe you've been looking for! Pretty easy and comes out amazing. Next time I will melt more chocolate because I couldn't get it all scooped in. I cooked it in s 1 1/2 quart soufflé dish for 30 minutes - it needed at least five more minutes and maybe more. Everyone loved it! Super good! This is the recipe I will use from now on.

I wanted to make a last minute celebratory dessert. We wanted soufflé. But I was in such a hurry I didn't realize the recipe was for 8 servings. I have only four ramekins. So, I poured all the batter in a large soufflé dish. Needed to add 20 minutes to the baking time and it turned out delicious! I'll make again, but will add only add 15 extra minutes next time since I want the center a bit softer and soup-ier. This soufflé was a hit with my husband and four-year-old son!

This is delicious! Easy because you can make ahead. We served it with mint whipped cream and fresh mint (instead of powdered sugar). Refreshing and delightful. WIll make again.

I'm not a skilled cook but I pulled this off easily. I made these after dinner and our guests were crazy about it. They all asked for the recipe. Some of them even asked me to make this again for their next visit. I recommend adding a little less sugar though. It might taste too heavy otherwise.

Loved it! Followed the recipe perfectly, came out looking precious! Everyone loved them.

i am an advanced chef and i needed 30 souffles in under an hour these were AMAZING exelant flavor moistness and hight

This was amazing.It was simple a delicous.I 100% would make it again.Everyone who at it loved it.I will continue making it and sharing it with everyone

I am a very, very novice cook, and I decided to make a souffle mostly as a culinary challenge. To my surprise, this recipe was quite easy! I didn't have any bittersweet chocolate, so I used very dark (73%) instead and these came out HEAVENLY. Not too sweet at all, and the powdered sugar is such a nice touch. I was pretty impressed with this recipe, and my boyfriend was pretty impressed with my cooking ) Will definitely make again for company and special occasions.

Chocolate Soufflés with Orange Sauce

Yield: 4 soufflés

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes


For the Chocolate Soufflés:

½ tablespoon unsalted butter, softened

4 ounces bittersweet chocolate (60 percent), cut into ½-inch pieces

Confectioners' sugar, for garnish

For the Orange Sauce:

½ cup sour cream

1 teaspoon confectioners' sugar


1. Make the soufflés: Preheat the oven to 400º. Grease four 6-ounce ramekins with the butter and coat with 2 tablespoons of the sugar, rotating to coat the entire ramekin. In a double boiler, add the chocolate and cream, and heat until completely melted, stirring until smooth.

2. In a stand mixer fitted with a whisk attachment, add the egg whites and beat until soft peaks have formed. Add the remaining 2 tablespoons of sugar and whisk until stiff peaks have formed. Working in 3 batches, carefully fold the chocolate mixture into the egg whites using a rubber spatula.

3. Divide the soufflé among the prepared ramekins. Place the soufflés on a baking sheet and bake until set in the center, 13 to 15 minutes.

4. Meanwhile, make the orange sauce: In a small bowl, whisk all the ingredients until smooth.

5. Remove the soufflés from the oven. Dust with confectioners' sugar and spoon over the orange sauce, then serve warm.

Individual chocolate souffles

Preheat the oven to 200°C, fan 180°C, gas 6. Using a pastry brush, lightly brush the insides of 6 ramekins with the 30g melted butter, using upward strokes. Coat with a little caster sugar, then place on a baking tray.

Melt the remaining 50g butter in a small saucepan over a medium heat. Add the flour and stir with a wooden spoon until smooth and starting to bubble. Gradually pour the milk into the pan and continue stirring until the mixture is thick and smooth. Allow the sauce to simmer on a low heat for about 2 minutes, then remove from the heat.

Tip in the chocolate and remaining 3 tablespoons caster sugar, and mix until melted and combined. Add the egg yolks, one at a time, beating well between each addition. Transfer to a medium bowl. Using an electric hand mixer, whisk the egg whites in a bowl until soft peaks are formed. Tip half the egg whites over the chocolate mixture. Using a metal spoon, lift and fold the whites through the mixture.

Add the remaining egg whites and fold through. The mixture should look spongy and frothy. Spoon into the ramekins to just below the rim. Pop the tray in the oven and bake for 15 minutes. Resist opening the oven or they'll sink &ndash they'll be ready when the centre is well risen. When pressed, they should yield but not feel liquid-like. Dust with icing sugar and serve immediately.

Chocolate Soufflé

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Like the little black cocktail dress or your one impeccable suit, the chocolate soufflé is an essential thing to have in your repertoire. Make it for that formal dinner party where you really need to impress, to charm the heck out of your beloved on Valentine’s Day, or as the unexpectedly indulgent end to a laidback supper. It has a limited number of ingredients, so each of them needs to be perfect (especially the chocolate—buy the best 72 percent bittersweet you can find). The techniques—primarily beating egg whites and folding them into a base—are simple, too, but they do take a little practice to get right. Don’t be deflated when your first soufflé doesn’t rise as high as you’d dreamed. The next one will always be better.

We featured this recipe in our Classic Valentine’s Day Dishes recipe gallery.

Chocolate Soufflé Recipe

Why It Works

  • A dark chocolate ganache, deepened with the addition of unsweetened chocolate, makes a simple base that bakes up into a moist, not dry, soufflé.
  • The significant quantity of cocoa powder produces a soufflé base that’s stable enough to last overnight in the refrigerator before baking.

Chocolate soufflé has stood the test of time as a go-to for chocolate lovers everywhere. Light, airy, and served à la minute, this dramatic dessert, gluten-free and delightfully rich, rises up out of its ramekin in the oven and must be delivered promptly to the diner before it begins to shrink back into itself. While many soufflés are served with a sauce poured inside, this one stays moist enough on the inside that it's not entirely necessary. Crème anglaise, though, would make a great optional garnish for pouring into a small hole made in the center.

Unlike some sweet soufflés, this version doesn’t use pastry cream as its base. Instead, a deep chocolate ganache—made with three types of chocolate—produces a stable base with a pronounced and well-rounded chocolate flavor.

Making a successful soufflé is not nearly as difficult as it sounds, but it does require doing a few things properly. They include:

  • Liberally buttering and sugaring your ramekins. This includes the inner base and walls, all the way up to the top rim. First, slather the butter all over the inner surfaces, up to and including the top edge of each ramekin, then thoroughly coat the insides with sugar. This will ensure the soufflés rise up without any snags or cracks.
  • Making sure the bowl holding the ganache does not touch the simmering water below success with the ganache hinges on it not getting too hot.
  • Not being shy about fully incorporating the egg whites. Thoroughly stirring in a quarter of the beaten egg whites first lightens the soufflé mixture and prepares it for the rest, which must be gently folded in until there are no visible whites left. Note that any pockets of unincorporated egg whites will rise more rapidly than the surrounding batter and cause cracking. So take your time and make sure all of the egg whites are completely incorporated.

This recipe was adapted from one of many featured in the curriculum of the French Culinary Institute.

Chocolate Souffle Recipe

TRADITIONAL FRENCH RECIPE: These chocolate soufflés are an uber-decadent dessert and the perfect finishing touch to dinner parties or a quiet romantic dinner.

Soufflés may look like a restaurant-only dessert, but they are actually easy to make. Whip them up right after dinner and enjoy while they're still warm from the oven.

For those of you who don't know. the soufflé is a baked egg-based dish which originated in early eighteenth century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert.

The word soufflé is the past participle of the French verb souffler which means "to breathe" or "to puff".

Soufflés are typically prepared from two basic components:

a flavored crème pâtissière, cream sauce or béchamel, or a purée as the base egg whites beaten to a soft peak.

The base provides the flavor and the egg whites provide the "lift", or puffiness to the dish. Foods commonly used to flavor the base include herbs, cheese and vegetables for savory soufflés and jam, fruits, berries, chocolate, banana and lemon for dessert soufflés.

Soufflés are generally baked in individual ramekins of a few ounces or soufflé dishes of a few liters: these are typically glazed, flat-bottomed, round porcelain containers with unglazed bottoms, vertical or nearly vertical sides, and fluted exterior borders. The ramekin, or other baking vessel, may be coated with a thin film of butter to prevent the soufflé from sticking.

Some preparations also include adding a coating of sugar, bread crumbs, or a grated hard cheese such as parmesan inside the ramekin in addition to the butter some cooks believe this allows the souffle to rise more easily.

After being cooked, a soufflé is puffed up and fluffy, and it will generally fall after 5 or 10 minutes (as risen dough does). It may be served with a sauce atop the soufflé, such as a sweet dessert sauce. When served, the top of a soufflé may be punctured with serving utensils to separate it into individual servings. This can also enable a sauce to integrate into the dish.


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