Chocolate Soufflé

Photo by Beth Galton
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  • Serves 2
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 683 calories
    • Fat 41 g
    • Sat Fat 23 g
    • Cholesterol 371 mg
    • Sodium 200 mg
    • Protein 14 mg
    • Carbohydrate 71 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 195 mg


  1. Check 3 tablespoons butter
  2. Check 2 tablespoons unsweetened cocoa
  3. Check 3 ounces semisweet or bittersweet chocolate
  4. Check 1/2 teaspoon vanilla extract
  5. Check 2 egg yolks
  6. Check 2 egg whites
  7. Check 2 tablespoons sugar
  8. Check pinch salt
  9. Check pinch cream of tartar


  1. Heat oven to 375° F. Use 1 tablespoon of the butter to grease one 16-ounce or two 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess.
  2. In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.
  3. In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekins. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
  4. Bake until puffed and set, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. (If baked directly from the refrigerator, add 5 to 10 minutes.) Serve immediately with Custard Sauce.