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Chocolate Souffle

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Source: Sarah Moulton - Gourmet Magazine - Sarah's Secrets
Yield: 6 Souffles
Serving Size: 1 Souffle
Servings: 6

This recipe was originally from Gourmet Magazine but I got it from the Food Network site since it was featured in Sarah's Secrets. The original recipe is here.

The recipe was originally for a single large souffle, but I prefer individual souffle's and altered this recipe for that.

I used six medium (6-8 oz) ramekins and for a little insurance I used a water bath to keep the oven humid and make the temperature more consistant. I also used a microwave to melt the chocolate instead of a double boiler since we'll be baking with it and don't need to be precise.

Ingredient Amount Calories Fat (g) Carbs (g) Prot (g)
Sugar, granulated
6 Teaspoon for ramekins 110 0 28.4 0
Sugar, granulated
0.333 Cup 293 0 75.7 0
Egg White, Raw
6 102 0.6 1.2 21.6
Cream, Light
4 Ounce 232 23.2 0 0
Butter, Unsalted
1 Tablespoon 102 11.5 0 0.1
Egg Yolk, Raw
3 165 13.5 0 0
Chocolate, Dark
8 Ounce 1104 73.6 0 0
Total: 2108 122.4 105.3 21.7
Per Serving: 351 20.4 17.6 3.6


    click for a larger image

First butter six ramekins, then coat with sugar.

The easiest way to do this is to put in 1 tsp sugar and shake to coat the bottom. Then rotate the ramekin at an angle over another ramekin and slowly pour the sugar out to coat the sides, collecting the excess in the next ramekin.

Repeat for each ramekin.


Melt the chocolate in the microwave. First heat for 30 seconds, then stir, then another 30 seconds and stir. Once the chocolate is half melted, microwave only 15 seconds at a time and stir thoroughly. The chocolate should melt from it's own heat, but if not, then microwave for another 15 seconds.

Reserve 1/4 of the chocolate to make chocolate sauce.

Mix in the egg yolks. The chocolate will thicken but keep it smooth by stirring.  

Whip the egg whites to soft peaks then slowly add the sugar while continuing to whip. Once all the sugar is added whip to firm peaks.  

Slowly stir in 1/3 of the egg whites into the chocolate to lighten it up.  

Fold in another 1/3 of the egg whites until mostly incorporated  

Fold in the last 1/3 until smooth.


Using a spoon, drop the batter into the ramekins until 1/2 - 3/4 full.

Wipe the rims clean to help them rise more evenly.

Cook in a water bath at 375 for about 25 minutes.

To make the chocolate sauce, mix 3-4 ounces of hot light cream and/or creme anglaise with the reserved chocolate (depending on how thick you want it) until smooth and fully mixed.


Spread some creme anglais and chocolate sauce on a plate and place the ramekin in the center.

Serve immediately as the souffle will deflate as it cools.

When serving, use a small spoon to pierce the top of the souffle and pour in some chocolate sauce.

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