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Dark Chocolate Souffle

Dark Chocolate Souffle

Nutrition Facts
  • cal. (kcal) 265
  • Makes: 6 servings
  • Prep: 10 mins
  • Bake: 17 mins at 375°F
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  • Butter for coating ramekins
  • 1/4 cup granulated sugar, plus extra for coating ramekins
  • 7 ounces bittersweet dark chocolate (such as Scharffen Berger), roughly chopped
  • 1/4 cup heavy cream
  • 3 egg yolks
  • 1/4 teaspoon vanilla
  • 6 egg whites
  • Pinch salt
  • Confectioners' sugar (optional)


  1. Heat oven to 375 degrees. Butter and sugar six 6 oz ramekins. Fill a small pot with 1 inch of water and bring to a simmer. In a metal bowl large enough to rest on the pot, combine chocolate and heavy cream. Stir until melted. Remove from heat and whisk in egg yolks one at a time, being careful not to scramble. Stir in vanilla.
  2. In a large bowl (or a stand mixer fitted with whisk attachment) whisk egg whites on high until soft peaks form. While whisking, add sugar and salt; whisk on high until stiff peaks form.
  3. Gently fold chocolate mixture into whipped egg whites until no streaks remain. (Do not over-mix or the souffles won't rise to the maximum level.) Carefully spoon mixture evenly among ramekins. Bake at 375 degrees for 17 minutes, or until puffed and a cake tester inserted in the middle comes out clean. Dust with confectioners' sugar, if desired, and serve immediately.

Nutrition Information for Dark Chocolate Souffle

Servings Per Recipe: 6
PER SERVING: 265 cal., 20 g total fat (10 g sat. fat), 119 mg chol., 37 mg sodium, 23 g carb. (2 g fiber), 8 g pro.

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