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Chocolate Soufflé

5 from 4 votes
Course: Baking
Cuisine: French
Keyword: chocolate soufflé, flourless chocolate cake, gluten-free chocolate cake, individual chocolate cake, light and airy chocolate cake
Servings: 6 people
Author: Olive
Soufflé means breathe. This cake will puff while it bakes as it takes in a lot of air (from the whipped egg whites) and it will slowly release that air starting at the moment you take it out of the oven.
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Ingredients (click ingredient to buy it)


  • Preheat oven to 375°F.
  • Put butter and chocolate and salt in a bowl and melt over double broiler or simmering pot of water.
  • Grease 6 ramekins with softened butter, put about a tablespoon of sugar in each 8oz ramekin (4inches in diameter, 2 inches height) and swirl to coat the sides and bottom evenly.
  • Separate the eggs.
  • Put egg whites in the bowl of your mixer and beat with wire whisk attachment until soft peaks form.
  • Gradually add ¼ cup sugar and continue beating until stiff peaks form.
  • In a separate bowl, whisk egg yolks until pale in color.
  • Add the melted chocolate and butter and mix well.
  • Add about ⅓ of whipped egg whites into the chocolate and yolk mixture.
  • Gently fold to mix then add the rest of the beaten egg whites and fold until fully incorporated.
  • Spoon batter into prepared ramekins equally.
  • Run your thumb around the rim of the ramekin to create a "ditch" for an even rise.
  • Put ramekins into a rimmed baking pan.
  • Bake for about 18 minutes.
  • Carefully take out of the oven and dust top of each soufflé with powdered sugar or cocoa or both.
  • Or top with sweetened whipped cream with coffee (recipe below).
  • Serve immediately. Enjoy


  • In a small bowl, melt ½ tsp coffee powder with 1 tsp water.
  • Add ⅓ cup cold heavy cream and 3 Tablespoons powdered sugar and whisk until light and fluffy.
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