Chocolate Souffle

Chocolate Souffle

Rating: 51

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 15 servings

Chocolate Souffle


    • 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


  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.