Chocolate Souffles

Chocolate Souffle
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Chocolate Soufflé


This is Chocolate Soufflé a classic and much easier to make than you’d think!



  • 95g granulated sugar
  • 140g dark chocolate
  • 3 large egg yolks at room temp
  • 6 large egg whites at room temp
  • pinch of salt
  • butter for ramekins
  • cocoa powder or caster sugar for dusting


  1. Preheat oven to 190°C.
  2. Butter 6 individual ramekins (you can use coffe mugs) and sprinkle with sugar.
  3. This gives the souffle a surface to climb up.
  4. Melt chocolate pieces in a metal bowl over gently simmering water.
  5. Stir constantly (Overheated chocolate will ruin a recipe).
  6. Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.
  7. In a separate bowl, beat egg whites with salt on medium speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.
  8. Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites.
  9. The chocolate mixture should be light and bubbly, and evenly coloured, without egg white streaks.
  10. Spoon your soufflé mixture into the prepared ramekins Bake for 12 – 15 minutes until risen with a crusty exterior.
  11. Serve with a dusting of cocoa or castor sugar if desired.



  • You can allow the souffles to sit for up to 30mins before baking


  • Serving Size: 6

Posted on

June 24, 2014