Chocolate Souffle


by: Raymund

Chocolate Souffle


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serves: 6

Ingredients (Egg Yolk Mixture)

3 egg yolks

3 tbsp warm water

1 1/2 tsp vanilla extract

2 tbsp sugar

Ingredients (Egg Whites Mixture)

8 egg whites, room temperature

1/2 tsp lemon juice

1/2 cup sugar

Ingredients (Chocolate Mixture)

200 g finely chopped bittersweet chocolate

4 tbsp butter

Ingredients (Others)

butter for moulds

confectioners’ sugar

cocoa powder

Nutrition Facts
Chocolate Souffle

Servings Per Recipe: 6

Amount per Serving

Calories: 261

  • Total Fat: 12.1 g
  •     Saturated Fat: 7 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 117.8 mg
  • Sodium: 162.7 mg
  • Total Carbs: 26.8 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 22.2 g
  • Protein: 6.4 g

how is this calculated?

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1.  Brush 6 ramekins with soft butter then coat it with sugar, once done place in freezer until needed.

2.  In a double boiler mix together chocolate and butter until melted and smooth. Remove from heat then stir in the vanilla extract, set aside

3.  Mix together egg yolks and warm water in a mixing bowl, beat in high speed until frothy. Gradually add 2 tablespoon of sugar and continue beating for 5 more minutes.

4.  Fold the yolk mixture with the chocolate mixture.

5.  Place the egg whites in a clean mixing bowl together with the lemon juice, beat in high speed until frothy, then gradually add the 1/2 cup of sugar until it forms stiff peaks.

6.  Lightly fold 1/2 of the egg whites with the chocolate mixture, once evenly mixed fold the remaining egg whites until fully blended.

7.  Remove ramekins from the freezer then pour the mixture in, place on baking pans then level of the surface.

8.  Bake soufflés in 200C pre heated oven for 18-20 minutes or until soufflé rises 1 to 2 inches from the ramekins, remove from oven then dust with confectioners’ sugar or cocoa powder then serve immediately.

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