Dark Chocolate Souffle

Dark Chocolate Souffle
Makes 6
Prep 10 m
Bake 17 m



  1. 1 of 3 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. 2 of 3 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. 3 of 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: 10 g sat. fat, 23 g carb., 2 g fiber, 8 g pro., 20 g Fat, total, 119 mg chol., 265 kcal cal., 37 mg sodium