Chocolate Soufflé

Chocolate Soufflé
  • 8 servings
  • 0:15 Preparation
  • 0:40 Cooking
  • 0:55 Total Time


Add all
  • 1/4 cup
    (55 g)


  • 1/3 cup
    (55 g)


  • 1/2 cup
    (125 mL)


  • 40 g

    70% cacao dark chocolate, chopped

  • 1/3 cup
    (40 g)

    cocoa powder

  • 5

    egg whites

  • 4

    egg yolks

  • 1/3 cup
    (65 g)


  • melted butter

  • sugar to prepare soufflé forms


Preheat oven to 200°C.

Prepare forms / form by coating the inside with melted butter and sprinkling with sugar. Tap out any excess sugar.

Put the butter and flour in a bowl and knead together. Roll into a rope and cut into small pieces.

Put the milk, chopped chocolate, and cocoa powder in a saucepan and bring to a boil over medium heat, stirring continuously.

Add the flour / butter pieces and stir until smooth and thickened.

Remove the saucepan from heat and stir in one egg white.

Pour the mixture into a bowl and cool until lukewarm.

Add the egg yolks one at a time, stirring.

Whip the remaining egg whites, gradually adding the sugar until they form stiff peaks.

Carefully fold the whipped egg whites into the chocolate mixture.

Spoon the soufflé mixture into the prepared forms.

Place the forms in a large baking pan. Fill the baking pan with very hot water up to the middle of the forms, and place in lower third of the oven.

Reduce the oven temperature to 190°C.

Bake 25-30 minutes for small forms or 35-40 minutes for large form.

Never open the oven door when making a soufflé!

Prepare serving plates and powdered sugar while the soufflés are baking.

When finished, remove from the oven, set the soufflé in its form on dessert plate, sprinkle with powdered sugar and serve. A soufflé will hold its shape for a few minutes.

Source: Lindt