Dark Chocolate Souffle

Dark Chocolate Souffle
Servings: 6 Prep 10 mins Bake 375°F 17 mins


  • Butter for coating ramekins
  • 1/4 cup granulated sugar, plus extra for coating ramekins
  • 7 ounces bittersweet dark chocolate (such as Scharffen Berger), roughly chopped
  • 1/4 cup heavy cream
  • 3 egg yolks
  • 1/4 teaspoon vanilla
  • 6 egg whites
  • Pinch salt
  • Confectioners' sugar (optional)

Make It

1. Heat oven to 375 degrees. Butter and sugar six 6 oz ramekins. Fill a small pot with 1 inch of water and bring to a simmer. In a metal bowl large enough to rest on the pot, combine chocolate and heavy cream. Stir until melted. Remove from heat and whisk in egg yolks one at a time, being careful not to scramble. Stir in vanilla.

2. In a large bowl (or a stand mixer fitted with whisk attachment) whisk egg whites on high until soft peaks form. While whisking, add sugar and salt; whisk on high until stiff peaks form.

3. Gently fold chocolate mixture into whipped egg whites until no streaks remain. (Do not over-mix or the souffles won't rise to the maximum level.) Carefully spoon mixture evenly among ramekins. Bake at 375 degrees for 17 minutes, or until puffed and a cake tester inserted in the middle comes out clean. Dust with confectioners' sugar, if desired, and serve immediately.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 265, Fat, total (g): 20, chol. (mg): 119, sat. fat (g): 10, carb. (g): 23, fiber (g): 2, pro. (g): 8, sodium (mg): 37, Percent Daily Values are based on a 2,000 calorie diet.