Chocolate Souffle

211 Ratings
  • 5 51
  • 4 83
  • 3 45
  • 2 23
  • 1 9

Soufflés 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 chocolate dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.

Everyday Food, December 2011

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Read the full recipe after the video.

Recipe Summary test

prep:
30 mins
total:
1 hr 20 mins
Servings:
6
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Ingredients

Directions

  • 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.

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  • 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.

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

  • 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).

  • 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.

  • 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 Notes

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.

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Reviews (13)

211 Ratings
  • 5 51
  • 4 83
  • 3 45
  • 2 23
  • 1 9
Martha Stewart Member
02/11/2019
I used a little bit less sugar and served with vanilla ice cream instead
Martha Stewart Member
12/19/2018
what type of sugar should i use
Martha Stewart Member
09/09/2018
This recipe was perfection! My soufflé rose and was light and rich! I will make this again.
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Martha Stewart Member
04/03/2017
I made this with 1/4 cup of sugar instead of the 1/4 of water as s_elieff1 suggested and it came out great. The chocolate was not that smooth when it was melting, so was wondering if this is right? Some recipes have butter added to the chocolate.
Martha Stewart Member
02/22/2017
My daughter (who's 14) wanted to make this recipe. The fact that you add WATER to the chocolate made us both think if this is really correct. Never the less we followed the instructions, and the inevitable happened: the chocolate SEIZED! The final result wasn't what we expected. Sorry Martha this recipe is not good...And I'll not be making again.
Martha Stewart Member
02/18/2017
First time making a souffle, and I am surprised at how easy this was! It came out beautiful, but I would probably cut the sugar next time because it was a little sweet for my taste (Idon't like things very sweet and when you take into consideration the sugar in the bowl it adds up). It was delicious though and I will make it for my guests next week, although maybe individual dishes would look nicer.
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Martha Stewart Member
11/14/2016
This is my "go-to" souffle. Simple and easy with ingredients that are always on the shelf. Great for a quick chocolate fix!
Martha Stewart Member
05/02/2016
Just made a soufflé for the first time. Instead of using a mixer on the egg whites I hand whisked them. All in all it turned out good. Although it rose awkwardly. One side rose more than the other. Not a huge deal however because it was still delicious!
Martha Stewart Member
02/13/2016
can I use this same recipe to make mini souffles in the small ramekins?
Martha Stewart Member
02/08/2015
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?
Martha Stewart Member
05/09/2014
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
Martha Stewart Member
05/13/2013
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!!
Martha Stewart Member
09/03/2012
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.
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