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Chocolate Souffle


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  • 2 sticks butter, plus extra to butter the ramekins
  • 1 1/3 cups granulated sugar plus 15 tablespoons (1 per ramekin)
  • 12 egg whites
  • 1/3 teaspoon cream of tartar
  • 3 2/3 cups 61 percent semisweet chocolate, such as Valrhona
  • 12 egg yolks
  • Powdered sugar, for dusting
  • Whipped cream, for topping



Step 1

Preheat the oven to 375 degrees F.

Butter the ramekins and pour 1 tablespoon of granulated sugar in each. Turn them to let the sugar stick to the butter, and then pour out the excess. Place the ramekins on a sheet pan.

Using a stand mixer, start whisking the egg whites on low speed. Slowly add 1 1/3 cups of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form.

Melt the chocolate with the 2 sticks butter in a double boiler, stirring continuously for about 7 minutes. Then, remove the chocolate from the double boiler and add the egg yolks, one at a time, stirring until smooth. Fold the egg white mixture into the chocolate a little at a time. Add the batter to the buttered and sugared ramekins, filling them to the top. Bake for about 15 minutes.

Top with powdered sugar and whipped cream.


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