This chocolate soufflé is one of those rare desserts that looks straight out of a fine restaurant, yet comes together at home faster than it takes to brew tea. Its airy crumb, deep cocoa flavor, and tender, lightly molten center make it a graceful finish to dinner. The method is simple enough to succeed on the first try.
Ingredients
- 70% dark chocolate — 120g (4 oz)
- Unsalted butter — 40g (3 tbsp), plus a little for greasing the ramekins
- Milk — 80ml (1/3 cup)
- Chicken eggs — 3, separated into whites and yolks
- Sugar — 70g (1/3 cup), divided in two
- Cornstarch — 1 tbsp (about 10g)
- Vanilla extract — 1/2 tsp, optional
- A pinch of salt
- Sugar for coating the ramekins — 1 tbsp
Step-by-Step Recipe
- Prepare the ramekins: grease the inside walls with butter and dust with sugar. Place in the freezer for 5 minutes.
- Melt the chocolate with the butter and milk over a bain-marie or in short bursts in the microwave, stirring until smooth. Let cool slightly.
- Whisk the yolks with half the sugar and the cornstarch until smooth. Stir in the warm chocolate mixture, then add the vanilla and a pinch of salt.
- Beat the egg whites to soft peaks, gradually adding the remaining sugar, until you reach firm peaks.
- Gently fold one-third of the whipped whites into the chocolate base, then carefully fold in the rest with an upward motion.
- Spoon the mixture into the ramekins, filling them almost to the top. Run your thumb around the inside rim to create a narrow channel — this helps the soufflé rise evenly.
- Bake at 200°C (392°F) for 10 to 12 minutes, until well risen; the center should still wobble slightly.
- Serve immediately, dusted with powdered sugar or topped with a scoop of ice cream.
Serving and Storage
This soufflé is meant to be served straight from the oven: after just a minute, the crown will begin to sink. If you need to serve it later, fill the ramekins and refrigerate for up to 6 to 8 hours, then bake just before serving. Leftovers can be warmed for 10 to 15 seconds in the microwave, but it is best enjoyed right away.
Nutritional Value
| Item | Per Serving |
|---|---|
| Calories | 360 kcal |
| Protein | 8 g |
| Fat | 23 g |
| Carbohydrates | 34 g |
| Sugars | 26 g |
| Fiber | 3 g |
| Sodium | 80 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Gluten-free: use cornstarch as written, or fine rice flour.
- More intense center: add one chocolate cube to the middle of each ramekin before baking.
- Use cream instead of milk: replace the milk with 20% cream for an even richer texture.
- Flavor accents: add a pinch of espresso powder or a little orange zest for extra aroma.
- Doneness check: look for a gently domed top and a barely trembling center — that is the sweet spot for a tender soufflé.
Frequently Asked Questions
Why does the soufflé fall after baking?
That is normal: the structure relies on hot steam and whipped egg whites. Serve it straight from the oven to keep as much volume as possible.
Can I make it ahead of time?
Yes: portion the mixture into the ramekins, cover, and refrigerate for up to 6 to 8 hours. Bake just before serving, adding 1 to 2 minutes to the baking time.
What can I use instead of cornstarch?
Potato starch or fine rice flour will work. All-purpose flour is possible too, but the soufflé will be a little denser.