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A partially-eaten chocolate souffle in a round white ceramic dish.
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5 / 2 votes

Chocolate Soufflé

This chocolate soufflé, 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.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: French
Servings: 8 servings
Calories: 315

Ingredients

  • 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
US - Metric

Instructions

  • 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.
  • 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.

Notes

  1. Mocha soufflé variation--Add 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water along with the liqueur in step 4.
  2. Individual soufflés--To make these in individual ramekins instead of a larger soufflé dish, divide the batter between small ramekins and reduce the baking time to 20 minutes.
  3. Chill your mixture--If your oven hasn't finished preheating when you have the soufflé ready to bake, stash it in the fridge for a few minutes while the oven heats.
  4. Keep the oven door closed--Avoid opening the oven door while the soufflé is baking. Sudden changes in temperature can cause your soufflé to fall.
  5. Dietary--This recipe is suitable for gluten-free diets.

Nutrition

Serving: 1portion | Calories: 315kcal | Carbohydrates: 22g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 96mg | Fiber: 3g | Sugar: 16g