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Icelandic Chocolate Souffles


For added richness, this traditional dessert recipe includes an Icelandic staple ingredient, skyr, which is a cross between yogurt and creme fraiche.

  • Yield: Makes one 8-cup souffle

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, May 2012


  • Icelandic butter, room temperature, for ramekin
  • Turbinado sugar, for ramekin
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons egg-white powder
  • 4 large egg whites, room temperature, plus 3 large egg yolks, room temperature
  • 6 ounces Icelandic dark chocolate, melted
  • 3/4 cup whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1/4 teaspoon coarse salt
  • 3 tablespoons Skyr
  • Whipped cream for garnish (optional)


  1. Preheat oven to 375 degrees on a convection oven and 400 degrees on a conventional oven. Brush a large 8-cup ramekin generously with butter; coat with turbinado sugar. Place on a rimmed baking sheet.

  2. In a small bowl, whisk together granulated sugar and egg-white powder; set aside. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on low speed until frothy, about 2 minutes; whisk in sugar mixture. Increase speed to medium and beat until soft peaks form, about 5 minutes.

  3. Meanwhile, set chocolate in a large bowl. In a small saucepan, whisk milk, cornstarch, and salt to combine. Bring to a simmer, whisking; remove from heat. Whisk into chocolate (mixture will look slightly curdled). Vigorously whisk in egg yolks and skyr until smooth. Gently whisk in one-third of the egg white mixture. Using a rubber spatula, fold in remaining egg whites.

  4. Fill ramekin with batter. Transfer to oven and bake for 38-40 minutes. Remove from oven and serve immediately with whipped cream, if desired.

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