Chocolate Soufflé

I wish that I could have taken photos within seconds after the soufflé came out of the oven when they were perfectly shaped and risen. Heck, I never read anywhere that soufflés were THAT sensitive to wind. I baked my chocolate soufflés in the oven in the outdoor kitchen, the wind was so strong that potted plants were getting knocked down and, between the outdoor kitchen and the indoor kitchen, the soufflés sunk by about an inch. Still, they were delicious. Not bad for a first attempt. Next time though, I’ll bake my soufflés in the indoor kitchen and take photos as soon as I have taken then out of the oven. Chocolate Soufflé

Despite the very French name and its reputation for being temperamental, soufflés are very easy to prepare. Easier than baking a cake, in fact. The only things to watch out for are: First, a well pre-heated oven. Second, the correct temperature. Third, properly beaten egg whites.


  • 1/4 c. of chopped dark chocolate (I think I will increase this to 1/3 to 1/2 c. next time)
    2 tsps. of butter, plus more for the soufflé dishes
    2 egg yolks
    4 egg whites
    1/4 c. of sugar, divided into two equal portions, plus more for the soufflé dishes
    cream, optional
    powdered sugar, optional


  1. Preheat the oven to 350F.

    Place the chocolate and 2 tbsps. of butter in a heatproof bowl. Place the bowl over simmering water to melt the chocolate and butter. Do not wait for them to turn to liquid. You just want to soften them. Stir once with a spatula to see if they are soft enough.

    As soon as they soften, remove from the heat and stir to completely liquefy them. Cool.

    While the chocolate cools, butter the inside of the soufflé dishes.

    Then, sprinkle sugar to coat the butter. Tap off any excess. Place the soufflé dishes in the freezer.

    Beat the egg yolks with half of the sugar.

    Pour the egg-sugar mixture into the cooled chocolate mixture and fold until well blended.

    In another (larger bowl), beat the egg whites until soft peaks form. Add the remaining sugar slowly while beating. Continue beating for another minute or so.

    Take about half a cup of the beaten eggwhites and add it to the chocolate-egg yolk mixture. Cut and fold until blended.

    Pour the chocolate mixture into the rest of the eggwhites.

    Fold until blended.

    Take the soufflé dishes out of the freezer. Divide the filling among them, filling each ramekin to about three-fourths of its capacity. Bake for 14 minutes. Once out of the oven, sprinkle with powdered sugar and serve at once. No matter what you do, soufflé sinks within minutes so serve it pronto.

Quick Notes

For an even better soufflé experience, poke a hole at the center of the soufflé using a teaspoon. Pour in some cream. Then, enjoy.

Cooking time (duration): 30 minutes

Number of servings (yield): 3

Meal type: dessert

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