Chocolate Souffles

You don’t have to know magic to be a magician, all you have to do is learn how to make a soufflé. Your cakes will rise, fall, and rise back up whenever you want them to. In French, soufflé means to “breathe air into.” Egg whites are beaten until they foam and then you fold them into an egg yolk mixture that could be flavored with chocolate, pumkin, orange, etc. Then you bake them (sometimes in a water bath, depending on the recipe) for a few minutes and watch them rise like little towers.

While souffles are best known for their delicate texture, I mean literally, it’s like eating a fluffy cloud, it’s not my favorite type of cake. Still, they’re fun to make and this recipe is pretty easy to follow. Makes 6 servings.


  • 1 tablespoon unsalted butter, softened
  • 10 1/2 ounces bittersweet chocolate squares
  • 1 1/3 cups whole milk
  • 1 tablespoon cornstarch
  • 3 large egg yolks, room temperature, lightly beaten
  • 6 large egg whites, room temperature
  • 1/3 cup sugar; more for soufflé ramekins
  1. Preheat oven to 400 degrees. Butter and sugar six 6-ounce soufflé ramekins. Place on a rimmed baking sheet; set aside.
  2. In a double boiler over medium heat, melt the chocolate until smooth. Remove from the heat and keep warm.
  3. In a medium saucepan combine milk and cornstarch. Stir well with a wooden spoon to combine. Bring the mixture to boil over medium heat, stirring continuously until thick.
  4. Remove milk mixture from the heat and stir in melted chocolate. Let cool slightly.
  5. Add beaten egg yolks and stir until well combined. In the bowl of a mixer, whip egg whites on medium until foamy. Slowly add sugar and increase speed to high. Whip until shiny and stiff peaks form.
  6. Using a whisk, add 1/3 of the beaten egg whites into the chocolate mixture and stir until well combined. Using a large rubber spatula, fold in remaining egg whites until just incorporated.
  7. Spoon mixture into prepared souffle ramekins; the mixture should come up to the top of the ramekin. Now, transfer the ramekins on rimmed baking sheet to oven. Bake until risen, 12-15 minutes. Serve immediately.

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