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Chocolate Soufflé

Chocolate Soufflé

Chocolate soufflé is one of the most popular and iconic variations of the soufflé. It's cherished for its rich, decadent flavor and light, airy texture. The chocolate soufflé, like other soufflés, has its roots in French cuisine, becoming especially popular in the 19th and 20th centuries as a luxurious dessert in both home kitchens and fine dining establishments.

Pastry France Sweet Moderate

Learn Some French

The word "soufflé" comes from the French verb "souffler," which means "to blow" or "to puff." This refers to the way a soufflé puffs up when baked.

The Recipe

Yield 4 soufflés
Prep Time 30 minutes
Baking Time 12–15 minutes
Total Time 45 minutes

What you'll need

  • 4 individual ramekins (approx. 6oz / 180ml each)
  • Medium-sized saucepan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Electric mixer (optional)
  • Baking sheet

Ingredients

  • 60g (4 tbsp) unsalted butter, plus more for greasing
  • 70g (⅓ cup) granulated sugar, plus extra for dusting
  • 115g (4 oz) high-quality dark chocolate, chopped
  • 1 tsp (5ml) vanilla extract
  • 3 large egg yolks
  • 4 large egg whites
  • Pinch of salt
  • Powdered sugar for dusting (optional)

Instructions

  1. Prepare the ramekins Preheat oven to 375°F (190°C). Generously butter 4 individual ramekins using upward strokes from base to rim, then dust with granulated sugar, ensuring an even coating. Tap out any excess sugar.
  2. Melt the chocolate In a medium saucepan, melt the butter over low heat. Add the chopped dark chocolate and stir until completely melted and smooth. Remove from heat and stir in the vanilla extract.
  3. Make the base In a separate bowl, whisk the egg yolks until pale and thick. Slowly add the melted chocolate mixture to the egg yolks, stirring continuously until well combined.
  4. Whip the egg whites In a clean, dry bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar, continuing to whisk until stiff peaks form.
  5. Combine and fold Gently fold a small amount of the whipped egg whites into the chocolate mixture to lighten it. Carefully fold in the remaining egg whites, ensuring not to deflate the mixture.
  6. Bake Spoon the soufflé mixture into the prepared ramekins, filling them right to the rim and leveling the tops with a palette knife. Run your thumb around the inside edge of each ramekin to clear a shallow channel — this helps the soufflé climb straight up rather than catching on the rim. Place on a baking sheet and bake for 12–15 minutes until risen and set on the outside but still slightly soft in the center.
  7. Serve Remove from the oven, dust with powdered sugar if desired, and serve immediately for the best texture and presentation.