Dark chocolate soufflé is a rich, chocolatey French dessert that contains lots of eggs and no flour, making it more nutrient-dense than most desserts. You’ll begin with a creamy dark chocolate base and then you’ll carefully fold in egg whites that have been beaten to create stiff peaks (meringue). This will give you a light, airy cake, a gooey center and a crackly, melt-in-your-mouth crust. To break up all that rich chocolate, I like to make this soufflé with a scoop of homemade vanilla ice cream or whipped cream. It adds a nice refreshing aspect to all that decadent chocolate.
PLEASE NOTE: This recipe uses raw or slightly cooked eggs. While many people enjoy these foods without issue, raw eggs can carry bacteria such as Salmonella. We assume no liability for adverse reactions or consequences resulting from the preparation or consumption of any recipes on this site.
Kitchen essentials
- A kitchen scale
- Two mixing bowls (one that’s heat-proof)
- A rubber spatula
- A small saucepan or microwave
- A handheld mixer or stand mixer
- Two 8-oz ramekins
Substitutions
- 70% quality dark chocolate: I have also used 60% chocolate with good results. I recommend staying between 60-70% dark chocolate. I don’t recommend using chocolate chips since the quality isn’t the same.
Dark Chocolate Soufflé with A Gooey Center
Course: DessertsDifficulty: Easy2
20
13
minutes33
Ingredients
115 g 115 70% quality dark chocolate, roughly chopped
4 tbsp 4 unsalted butter
3 3 eggs, separated
2 tbsp 2 cocoa powder
1/4 tsp 1/4 salt
1/3 cup 1/3 sugar (+ more for preparing the ramekins)
Directions
- Preheat the oven to 400 F. Lightly grease the ramekins with butter and sprinkle sugar around the bottom and sides. This will prevent the soufflé from sticking.
- Make the soufflé batter. In a heat-proof bowl, melt the chocolate with the butter, stirring frequently to prevent burning. Separate the eggs by adding the egg yolks to the bowl with the chocolate and the egg whites to a new, clean bowl. Add the cocoa powder and salt to the bowl with the chocolate and whisk well.
Add the sugar to the bowl with the egg whites. Use a hand mixer or stand mixer to whisk the egg whites and the sugar together until stiff peaks form. Be patient as this can take around 10 minutes and will determine how fluffy your soufflé is.
Add half of the egg whites to the bowl with the chocolate and use a rubber spatula to gently mix. Add the remainder of the egg whites and mix until fully combined. - Bake! Gently spoon the batter into your prepared ramekins. Use your finger to separate the batter from the ramekin about 1/4″ deep all the way around. This will encourage the soufflé to rise upward instead of outward. Place the ramekins on the middle oven rack and reduce the oven heat to 375 F. Bake for 12 to 13 minutes. The center will still be jiggly and the top may have cracked. Allow to cool for 2-3 minutes. Dark chocolate soufflé is best served the day of baking.
Notes
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Nutrition Facts
2 servings per container
Serving Size1 servings
Calories791
- Amount Per Serving% Daily Value *
- Total Fat
55.3g
85%
- Saturated Fat 31.0g 155%
- Trans Fat 0.9g
- Cholesterol 308.9mg 103%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
63.7g
21%
- Dietary Fiber 8.3g 32%
- Sugars 48.0g
- Protein 14.1g 29%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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