Chocolate Souffle

Light and fluffy chocolate souffle with real chocolate.

Jan/Feb 2008 | By
Chocolate Souffle
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Date Published

Jan/Feb 2008

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

Makes 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

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.

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

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.


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