Chocolate Souffle

Chocolate Souffle

This is the most difficult of the recipes. Chocolate Souffle has a rich and simply amazing flavor that is very easy to mess up. However, if you do it right, this recipe could be a favorite for years to come. Make it for the new guy or girl in your ENC1101 class or for you chem partner and sparks may fly. Chocolate IS romance.


Prep Time: 15 Min, Cook Time: 15 Min


  1. Preheat oven to 375 degrees.
  2. Butter 6 individual soufflé ramekins and sprinkle with sugar. set aside.
  3. Melt chocolate pieces in a metal bowl over barely simmering water, constantly stirring. (Remember even a small amount of overheated chocolate will ruin the entire batch) Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.
  4. In a separate bowl, 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.
  5. Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites. The chocolate mixture should be light and bubbly, and even colored, without egg white streaks.
  6. Spoon your soufflé mixture into the prepared ramekins and bake right away for 12 – 15 minutes until risen with a crusty exterior. Serve with a dusting of cocoa or powdered sugar.
  7. Makes 6 servings. Enjoy!