This chocolate souffle, made with eggs, sugar, chocolate, and orange-flavored liqueur, is light and airy and far easier than you may imagine. We show you exactly how to make it.
If you’ve been hesitant to make chocolate souffle for fear of a collapsed soupy dessert, worry not. This easy version, made with eggs, bittersweet chocolate, and orange liqueur has a slightly crisp crust and light, airy texture and remains at lofty heights even after sitting for a while, which means a no-stress, high-stakes dessert.–Angie Zoobkoff
- 4 tablespoons (2 oz) unsalted butter cut into 1/2-inch (12-mm) pieces, plus 1 tablespoon, softened, for dish
- 1/3 cup granulated sugar plus 1 tablespoon for dish
- 8 ounces bittersweet or semisweet chocolate coarsely chopped
- 1 tablespoon orange-flavored liqueur such as Grand Marnier
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon table salt
- 6 large eggs separated, plus 2 extra large eggs whites
- 1/4 teaspoon cream of tartar
- Adjust the oven rack to a lower-middle position and preheat the oven to 375°F (191°C).
- Butter a 2-quart (1.9 l) souffle dish, then coat the dish evenly with 1 tablespoon sugar and refrigerate until ready to use.
☞TESTER TIP: Don’t have a 2-quart souffle dish? You can instead use a generously buttered ovenproof saucepan or smaller individual ramekins and reduce the baking time to 20 minutes.
- In a medium or large heatproof bowl set over a saucepan filled with 1 inch (25 mm) barely simmering water, melt the chocolate with 4 tablespoons butter, making sure the water doesn’t touch the bottom of the bowl and stirring the mixture occasionally until smooth.
- Stir in the liqueur, vanilla, and salt. Remove from the heat and let cool slightly.
- Using a stand mixer fitted with the paddle attachment on medium speed, beat the egg yolks and 1/3 cup sugar until thick and pale yellow, 3 to 5 minutes.
- Fold the beaten egg yolk mixture into the chocolate mixture.
- Using a clean, dry mixer bowl and whisk attachment on medium-low speed, beat the egg whites and cream of tartar until foamy, about 1 minute. Increase the speed to medium-high and beat until stiff peaks form, 3 to 4 minutes.
- Using a silicone spatula, vigorously stir 1/4 of the beaten egg whites into the chocolate mixture. Then gently fold in the remaining whites just until incorporated.
- Transfer the mixture to the prepared dish and bake until fragrant, fully risen, and the exterior is set but the interior is still a bit loose and creamy but not soupy, 25 to 30 minutes.
☞TESTER TIP: To check doneness, use 2 large spoons to gently pull open the top and quickly peek inside the souffle.
- Serve the souffle immediately by bringing the dish to the table, accepting oohs and aahs, and then spooning it into individual dishes.
Mocha souffle variationAdd 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water along with the liqueur in step 3.
Recipe Testers' Reviews
This chocolate souffle is a wonderfully rich and, at the same time, light and fluffy dessert that makes a great show-stopping presentation.
The dark chocolate and the airiness from the egg foam are a wonderful contrast. Warm and comforting!
My dish was 2.5 L (so slightly larger than in the recipe) but it fit all
the souffle. Probably could have used half the butter for the dish but extra butter never hurt anything.
I did not have Grand Marnier and substituted Triple Sec
In my 6-qt Kitchenaid, the small amount of yolks and sugar weren't really enough for the paddle to grab, so it took longer to get to a light yellow color, about 4 1/2 minutes total. Might be different with a hand mixer.
The 25 minutes was perfect timing for my chocolate souffle and I was super impressed that it didn’t deflate much even after sitting. It’s very rich so I would suggest 8 servings or maybe 10 if served with creme anglaise or ice cream. We did the mocha version and it was perfect for our coffee-loving household.
I had never made a chocolate souffle before so I decided it was time I attempt a dessert that sounds fancy and complicated but is no more complicated than a pudding or custard in cake form.
As I didn’t have an official souffle dish, I chose the next best thing in my house. I used a 3-quart stainless steel saucepan. I used the softened butter to coat the entire inside of the pan, not knowing how high the souffle would rise, and coated the pan with 1 tablespoon of sugar, which was an ample amount.
The results of this chocolate souffle were delicious and, although dark chocolate isn’t the preferred chocolate by the younger crowd in our house, they really did love the texture and taste of this souffle. It was a hit and a fun surprise dessert on a Thursday night during the time of quarantine.
I used Cointreau for my orange liqueur. I initially baked the souffle for 25 minutes, at this point it was set but the interior looked like uncooked batter. I opted to bake another 5 minutes, still a bit soft so I erred on the side caution and baked another 5 minutes. It was a perfect texture, almost like an airy mousse cake, rather delightful!
This will serve 8. With the addition of fresh whipped cream, it would be perfect!
Originally published May 09, 2020