Never Fail Chocolate Souffle


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Servings: 6 servings
Difficulty: Easy

Ingredients Add to grocery list

1/3 cup granulated sugar, plus 3 tablespoons for sprinkling
5 ounces quality bittersweet chocolate, chopped finely
3 large egg yolks, room temperature
6 large egg whites, room temperature
1/16 teaspoon salt
3 tablespoons butter, softened
1 tablespoon cocoa powder

Directions

Preheat oven to 375º F.  Liberally butter 6 individual soufflé ramekins and sprinkle with sugar; set aside.

In a metal bowl over simmering water, melt chocolate whilst constantly stirring.  Once the chocolate is melted, remove the bowl from the heat and stir in the egg yolks one at a time.

In the bowl of a standing mixer, beat egg whites with salt on medium high 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.

Gently stir 1/3 of the eggs whites into the chocolate mixture.  Carefully fold in the remaining egg whites. The chocolate mixture should be full of bubbles, even colored and without egg white streaks.

Spoon your soufflé mixture into the prepared ramekins and bake for 12 – 15 minutes until risen with a crusty exterior.  Dust with cocoa powder and serve right away.

Show: Contributed by Libbie Summers, Senior Food Editor
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Reader Comments:

Hey Everyone! I cooked this for the photo in a small copper pot of Paulas that I love! Basically, any high sided oven safe vessel would work, you just need to adjust the time. Luckily with a souffle, you can just put on the light in your oven and watch…you’ll know when it is ready! I love this easy souffle and I’m glad you do to!
Happy Baking!
Libbie Summers, Paula Deen Food Editor

By Libbie Summers on February 15, 2010

I should have mentioned that I did not have ramekins either.  I used mix and match bowls, some were small 5 inch by 3 inch deep glass bowls (Pyrex), 2 were white 1 inch deep glass dishes about 5 inches in diameter.  The bigger. deeper bowls I cooked in my lower oven for about 3 minutes longer. The recipe is so easy I am purchasing ramekins today and looking forward to experimenting with the receipe.  Happy Souffleing!

By Shannon Bobbitt on February 15, 2010

I’ve printed this out, but I don’t know if I’m brave enough to make it. I’m not a baker and souffles have always seemed daunting.

The pic shows a copper pot, what would you suggest as the best vessel if you don’y have souffle ramekins?

By Lt. Sanders on February 15, 2010

I was sooooo good !

By Ronda Hutchings on February 14, 2010

In the oven now!  4 minutes left…Really easy to make. My husband made Lamb and Couscous with a Porcini Reduction and a Taupenade for the Lamb….I am in charge of dessert…hope this turns out after the fabulous dinner my husband made.  2 minutes left…It is rising…not opening the door..looks good…Oh, Valentines Dinner is going good so far.  OK…taking it out of the oven now….Fabulous!  Wonderful.  I did it.  Yummy!

By Shannon Bobbitt on February 13, 2010

I’ve always wanted to try to make a souffle’ and this sounds like a perfect one to try!

I will, however, have to make a single batch in a souffle’ dish since I don’t have any ramekins (and prefer not to run to the store to buy some). Can anyone tell me if I would need to adjust the cooking time (longer?) and/or oven temp for making a large dish rather than the 6 smaller ones??

By Christi Whitsell on February 13, 2010

I have a recipe for chocolate souffle that I have never taken the time to make.  I was going to make chocolate covered strawberries for Valentines, but the strawberries are not very big or good this year.  I have 8 heart shaped ramikins that I can make this in.  Two of my grandchildren ages 3 and 7 live right next door, both with a sweet tooth.  I am sure they will love the chocolate souffle.  I will let you later how it turns out.

By Lenora Muager on February 12, 2010

I decided to conquer my fear of souffles and take a stab at this recipe. It’s the perfect dessert for Valentine’s Day. It’s rich and romantic and just the thing to share with one spoon. I’m predicting it won’t be necessary to make anything else. MAGNIFIQUE!

By Courtney Fix on February 09, 2010

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