Chocolate Soufflé

In 2017, my new baking intentions are to try things I’ve never baked before. I have been wanting to make a chocolate soufflé FOREVER – and today I finally did! I expected this to be much more difficult and time consuming, but it was actually super quick and relatively easy. One of Aaron and I’s favorite desserts to order together when we go out to eat are molten lava cakes/soufflés…they are chocolate heaven, so I decided to create something similar for us to share together today. I’m using a larger coquette ramekin so this recipe makes 1 serving (or 2 servings in a smaller-sized ramekin). This recipe is simple enough to double, triple, etc. the ingredients to create more servings.


  • 4 tbs granulated sugar + a bit extra for dusting
  • 1 tbs flour
  • 1 1/2 tbs unsweetened cocoa
  • 3 tbs of 2% milk
  • 1/2 tsp vanilla paste
  • 1 large egg white
  • Powdered sugar for dusting
  • 5oz bittersweet dark chocolate
  • 1/2 cup unsalted butter

To make the soufflé:

  1. Preheat oven to 350.
  2. Coat your ramekin(s) with butter then dust with granulated sugar.
  3. Add 2 tbs of the sugar, flour, cocoa and milk in a small frying pan on low-medium heat – stirring until incorporated and smooth – this will only take a few minutes. Then remove mixture from pan and place into medium-sized bowl.
  4. Beat the large egg white in a stand mixer on high speed until large peaks form.
  5. Add the remaining 2 tbs of sugar to egg white and gently mix until incorporated.
  6. Add half of the egg white/sugar mixture into the bowl of chocolate mixture and gently fold until incorporated. Then add the remaining egg white mixture until well-combined. Be careful not to over fold as to keep the mixture light and fluffy.
  7. Add to your ramekin(s) and tap the ramekin a few times to ensure mixture is level in the dish.
  8. Place on a baking sheet and bake for 15 minutes. Here’s where it gets a little tricky – you want to make sure the soufflé has risen and set (if it looks too wet, the soufflé will drop too much so give it a few more minutes and recheck).
  9. Remove from oven, dust with powdered sugar and enjoy right away… I removed my soufflé from the ramekin and served it with powdered sugar, ice cream & chocolate sauce. You could also serve plain with fresh whipped cream, or a mixture of berries!


For the chocolate sauce:

  1. Create a double boiler (add water to a pot, creating a boil, and place a glass, heat-safe bowl on top).
  2. Add your butter first until majority has melted.
  3. Add your chocolate to the melted butter and stir until fully combined.
  4. Remove the glass bowl from the heat and serve overtop the soufflé with ice cream.


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Baking with Soul

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