About this Recipe

Just the mention of chocolate soufflé can conjure up feelings of decadence and luxury. The ability to prepare a chocolate soufflé usually commands the admiration of the diners. However, the difficulty in preparing a soufflé has been somewhat exaggerated over time, and, although, most people won't even attempt it, soufflés can be quite simple to make. This dark chocolate soufflé is easy to make and can be the perfect finale to a romantic dinner.


Servings: 2

Preparation: 20 minutes

Cook time: 15 minutes



Dark Chocolate Soufflé








1 ounce (30 mL) heavy cream

4 oz. (115 g) 70 % cacao dark chocolate

½ tablespoon (7 g) butter

2 large eggs (separated into whites and yolks)

A dash of cream of tartar

 cup (35 g) sugar



1.   Prepare two 6-ounce (180 mL) soufflé ramekins by applying a layer of cold butter to the interior of the ramekins. Use your fingers to apply an even, thin coat of butter to all parts of the ramekin including the sides. Pour some granulated sugar into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar.

2.   Preheat the oven to 375°F (190°C).

3.   Melt the butter, cream, and chocolate in the double boiler.

4.   Whisk the two egg yolks into the chocolate.

5.   In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the egg whites, a little at a time, fold them into the chocolate mixture.

6.   Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up.

7.    Bake the soufflés for 15 minutes at 375°F (190°C). Serve immediately in the ramekin.




A cup of coffee on a table

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