Time To Make Chocolate Souffle

Written by Roar Elias

A chocolate souffle doesn't have the reputation as being one of the simplest things to make in the kitchen. If you are new to baking, then I don't suggest you start off here, but if you have a passion for experimenting with various ingredients and seeing the results of your actions go to work, then you definitely have to come back to this dish at some point. Staying at the same level of baking is all well and good, but you should also introduce a little bit of a challenge into the kitchen. This is where you can start to play around with dishes like soufflés.

Don't let something like a chocolate souffle be a nerve wrecking experience. Of course, there may be a chance where the soufflé won't rise or you may be disappointed at the rate that it falls. Once you get to know more about them, you can learn how to improve.

This is something you have to watch and it is amazing just to see your little work of art rise up right in front of your own eyes. The end result should be airy and rich which would be just the perfect thing to end off a meal. If you are having a dinner party, then just make sure everything is cleared off the table so you can just put your bain marie in the oven and in 12 minutes time you will be out with something spectacular. You don't want to be hassling with clearing the table because in that time your lovely soufflé could have sunk to the bottom.

Here is a basic recipe to get you started:


  • 3 Tbsp cocoa butter for greasing
  • 2 Tbsp flour
  • 1 Tbsp cocoa powder
  • ½ cup milk
  • 75g (2.5 oz.) castor sugar
  • 75g (2.5 oz.) dark chocolate, chopped
  • 4 eggs, separated


  1. Grease moulds
  2. Preheat the oven to 190 degree C / 370 degrees F
  3. Melt butter and then add the flour and the cocoa powder to form a paste
  4. Bring milk and 2 Tbsp sugar to the boil
  5. Add this to the paste and cook until it is thick
  6. Stir in the chocolate, then egg whites
  7. Whisk in egg whites to stiff peak stage and add the sugar gradually
  8. Fold this into the paste
  9. Bake in a bain marie for 12-15 minutes

Now if this is a little too boring for you, then you should be thinking of different flavours to add with the chocolate, which will combine well. Something that you may like to try could be orange, coffee or even cardamom. Some people like to add cream to add to the luxurious flavours so if you want something creamier then look to this method.

The recipe above works really well, but if you want to add cream then just use ¼ cup whole milk and ¼ cup cream. If you want to add flavourings, then do this while you are bringing the milk to the boil. You can add orange zest, cardamom pods or vanilla pods for example and leave this to infuse for about 15 minutes.

At the end of the day you will find that chocolate souffle is really not that difficult at all. If you are worried about failing, then don't because you can only learn through your faliures and this is the best way to improve in the kitchen.

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