🍫 Chocolate Soufflé
Chocolate soufflé is a baked dessert made from melted dark chocolate and butter, egg yolks and sugar, lifted by whipped egg whites. It rises tall in the oven and comes out with a thin crisp crust and a soft, almost molten chocolate centre. It is brought to the table straight from the oven, sometimes dusted with a little sugar.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g dark chocolate (70%)
- 40 g butter, plus extra for the ramekins
- 4 eggs, separated
- 60 g sugar, plus extra for the ramekins
- Pinch of salt
Method
- Heat the oven to 200 °C; butter four ramekins and coat them with sugar.
- Melt the chocolate and butter together over low heat, then stir in the yolks.
- Whisk the whites with the salt to soft peaks, add the sugar gradually and whisk until glossy.
- Fold the whites into the chocolate in three additions.
- Fill the ramekins, level the tops and bake 10–12 minutes until risen with a soft centre. Serve at once.
How to make it lighter
- Bake in small 150 ml ramekins to keep portions modest.
- Use 85% dark chocolate and reduce the sugar slightly.
- Serve with fresh berries instead of ice cream or sauce.
History
Sweet soufflés belong to the French tradition of puffed egg dishes that took shape in the 18th and 19th centuries. The chocolate version is now a fixture on restaurant dessert menus in France and far beyond.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →