Chocolate Souffle

The key to making this light dessert? Fold gently without overmixing the batter.


Yield 16 souffles  Prep Time 15 minutes  Baking Time 10 to 15 minutes

1 cup bittersweet chocolate, chopped
3 tablespoons butter plus additional for brushing
2 tablespoons flour
4 egg yolks
1/2 cup sugar, plus additional for sprinkling
7 egg whites
1/2 teaspoon cream of tartar
powdered sugar for garnish

1  Preheat oven to 375ºF. Brush souffle cups with butter then sprinkle all over with sugar. Set aside.

2  Melt chocolate and butter in a metal bowl over a pot of simmering water. Stir until melted and smooth. Mix in flour.

3  Beat egg yolks with half the amount of sugar until thick. Stir into chocolate and butter mixture. Set aside.

4 Beat egg whites with cream of tartar until it reaches soft peaks. Add the remaining 1/4 cup sugar a little at a time, beating until stiff. Fold in half of the stiff whites into the chocolate mixture. Add remaining whites, and fold and mix until well combined.

5  Use a small ladle to spoon into souffle dishes until three-fourths full. Run the end of your smallest finger or a small metal spatula around the inside edge of the souffle dish to help the souffle rise evenly.

6  Bake in the oven for 10 to 15 minutes until souffles puff and forms a crust on top but still jiggles in the center. Serve immediately dusted with powdered sugar on top.

Photography by David Hanson │ Food Styling by Sharlene Tan and Elaine Lim │ Prop Styling by Cleone Baradas