No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chocolate Souffle

Souffles have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.

  • Prep:
  • Total Time:
  • Servings: 6
Chocolate Souffle

Photography: Romulo Yanes

Source: Everyday Food, December 2011


  • Unsalted butter, room temperature, for baking dish
  • 1/4 cup sugar, plus more for baking dish
  • 8 ounces semisweet chocolate, finely chopped, or semisweet chocolate chips (1 cup)
  • 1 teaspoon pure vanilla extract
  • 3 large egg yolks, lightly beaten, plus 4 large egg whites
  • 1/4 teaspoon cream of tartar


  1. Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.

  2. In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.

  3. Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.

  4. In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).

  5. In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.

  6. Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

Cook's Note

Serving Strategy: Dust the finished souffle with confectioners' sugar if you like, then serve straight away -- the souffle will begin to lose its lift and collapse as it cools.

Reviews (5)

  • dahlia 8 Feb, 2015

    Well, aside from the fact that i didn't try the recipe myself yet! I wanted to double check if it was okay to heat the oven to 275 degrees only! And if so.. Will it take the same exact 30 minutes or more?

  • dahlia 8 Feb, 2015

    Got another inquiry, do i have to heat the mixture right away from preparing it? Or its okay if i prepared, save it for couple of hours, then cooked it?

  • Looly Al Hussian 9 May, 2014

    It worked from the first time but mine wasn't sweet Enough it depends on the chocolete type and i cooked for 31 m and it was burned a littlebit and dry from the inside but we enjoyed it

  • cacamilis 13 May, 2013

    I made this as my first soufflé. It was a resounding success. I have heard all the horror stories of soufflés not rising etc and was trepidatious starting off. It turned out to be a simple recipe that worked very well. The family loved it. A very elegant dish that was a lot simpler than I ever imagined it would be. Will definitely make it again. Thanks for the recipe!!

  • Kurilian 3 Sep, 2012

    i followed the instructions, but it all sunk down! it was too moist too .__.
    i think this was because i did not beat the egg whites enough but do the egg whites lift the souffle by itself? if it does, i think i know my mistake now.

Related Topics