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Chocolate Soufflé

A partially-eaten chocolate souffle in a round white ceramic dish.
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.
America’s Test Kitchen

Prep 30 mins
Cook 30 mins
Total 1 hr
8 servings
315 kcal


  • 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 variation

Add 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water along with the liqueur in step 3.