← Back to Search Results
Chocolate Soufflé Recipe-15571

Photo by: Steve Pool
Comments: 0


There is nothing that says celebration like a chocolate soufflé. Not only does a towering soufflé, fresh out of the oven, look sensational, but it is also one terrific low-fat dessert. Plus, this particular recipe is perfect for entertaining as the batter can be made up to one day in advance, held in the refrigerator, and baked while you enjoy your meal.

Soufflés can also be made and baked in buttered and sugared individual soufflé molds. This is best done by piping the soufflé batter into the molds with a pastry bag fitted with a 1-inch plain tip. Fill as directed in the recipe and bake for 6 to 8 minutes.

Yield: Serves 6 to 8


  • Approximately 1 tablespoon softened unsalted butter
  • ¾ cup granulated sugar
  • 8 large egg whites, at room temperature
  • 3 ½ ounces bittersweet (preferably 75%) chocolate, melted
  • 2 tablespoons confectioners’ sugar
  • Whipped cream, optional


Preheat the oven to 375°F.

Lightly coat the interior of a 1 ½-quart soufflé mold with the butter. Place ¼ cup of the granulated sugar in the mold and begin turning the mold back and forth so that the entire interior is generously coated with sugar. Turn upside down to allow any excess sugar to fall out. Set aside.

Combine the egg whites with the remaining ½ cup granulated sugar in the bowl of a standing electric mixer, whisking to combine.

Fill a 1-quart saucepan halfway with water and place it over high heat. Bring to a boil. Place the bowl over the boiling water without allowing the bottom of the bowl to directly touch the water. Using a wire whisk, beat for about 3 minutes, or until quite warm.

Remove from the heat and place the bowl in the stand mixer fitted with the whip attachment. Beat on medium, just until frothy. Increase the speed to medium-high and beat until stiff but not dry peaks form.

Remove the bowl from the mixer and, using a rubber spatula, fold the melted chocolate into the meringue, taking care not to overmix, but also taking care that the egg whites are completely incorporated into the chocolate.

Carefully scrape the soufflé batter into the prepared mold. It should come to about 1 inch below the top. Place in the middle of the oven, making sure that it has room to rise without hitting a top rack. Bake for about 20 minutes, or until the soufflé has risen about one and a half times its height and the top is lightly colored.

Remove from the oven. Place the confectioners’ sugar in a fine-mesh sieve and, tapping on the sides of the sieve, dust the top of the soufflé with the sugar. Serve immediately with a bit of whipped cream, if desired.

© 2008 MrChocolate.com LLC

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8, and does not include optional whipped cream.

168kcal (8%)
57mg (2%)
5g (8%)
3g (16%)
4mg (1%)
12mcg RAE (0%)
0mg (0%)
7mg (1%)
0mg (2%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

nigella-express Nigella Express
by Nigella Lawson
cooking-for-friends Cooking for Friends
by Gordon Ramsay
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
spice Spice
by Ana Sortun
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
in-the-kitchen-with-david In the Kitchen with David
by David Venable
lidias-italy Lidia's Italy
by Lidia Bastianich
mexican-everyday Mexican Everyday
by Rick Bayless

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?