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This chocolate soufflé recipe gives you a deep, bittersweet chocolate dessert with a crisp, sugared rim and a light, almost custardy center. It is easy enough for a weeknight when you follow the steps in order. From first whisk to the table it takes about 35 minutes: 20 minutes of prep and 12 to 14 minutes in the oven.
Why Chocolate Soufflé Is Worth Learning
A good chocolate soufflé is two textures in one ramekin. The top is a delicate crust, and underneath is a warm, mousse-like center that tastes like melted chocolate, not cake. Restaurants charge a lot for it, but the ingredients cost very little.
Most published versions, including the ones people search for from Gordon Ramsay and Mary Berry, rely on the same principles. You butter and sugar the ramekins, fold whipped egg whites into a chocolate base, and bake in a hot oven. This recipe uses those same basics but is my own version, not a copy of either chef’s.
I like this melted-chocolate base because it skips the pastry cream, so there are fewer steps and fewer pans. It is also naturally flour-free, which suits many guests. Bittersweet chocolate at 60 to 70 percent cocoa gives the most flavor for the least sugar.
Ingredients
- 1 tablespoon softened unsalted butter (for greasing the ramekins)
- 2 tablespoons granulated sugar (for coating the ramekins)
- 115 g bittersweet chocolate (60–70% cocoa, finely chopped)
- 3 tablespoons unsalted butter (cut into small pieces)
- 4 large eggs (separated, at room temperature)
- 1 teaspoon pure vanilla extract (or 1 tablespoon espresso for a mocha note)
- 1 pinch fine sea salt
- 1/4 teaspoon cream of tartar (or 1/2 teaspoon lemon juice)
- 1/4 cup granulated sugar (50 g, for the meringue)
- 1 tablespoon powdered sugar (for dusting, optional)
You will need four 6-ounce (180 ml) ramekins and a baking sheet.
How to Make Chocolate Soufflé
Step 1: Prepare the Ramekins and Oven
Set a rack in the lower third of the oven and heat it to 400°F (200°C). Place a baking sheet on the rack so it heats too. Brush the softened butter inside each ramekin with straight, upward strokes, which helps the soufflé climb.
Add 1/2 tablespoon sugar to each ramekin, turn to coat, and tap out the excess. Chill the ramekins while you work.
Step 2: Melt the Chocolate Base
Melt the chocolate and the 3 tablespoons of butter in a heatproof bowl over barely simmering water. Stir until glossy and smooth. Remove from the heat and let it cool for 3 to 4 minutes. It should feel warm, not hot, to the back of a finger.
Whisk in the egg yolks one at a time, then the vanilla and salt. The mixture will look thick and shiny.
Step 3: Whip the Egg Whites
Use a clean, dry bowl, because any trace of fat or yolk will stop the whites from whipping. Beat the whites with the cream of tartar on medium speed until foamy. Add the 1/4 cup sugar one spoonful at a time, then raise the speed.
Stop at medium-stiff peaks. The whites should look glossy, and the peak should hold but curl slightly at the tip. Overbeaten whites turn grainy and will not fold in smoothly.
Step 4: Fold Together
Stir about one-third of the whites into the chocolate to loosen it. Add the remaining whites in two batches. Use a wide spatula, cutting down through the center, sweeping along the bottom, and turning the bowl as you go.
Stop when you see no white streaks. A few tiny bubbles are fine, but do not stir.
Step 5: Fill and Bake
Spoon the batter into the ramekins, filling them to the rim. Level the tops with an offset spatula or a knife. Run your thumb around the inside edge to make a small gap, which gives the soufflé a clean rise.
Set the ramekins on the hot baking sheet and bake for 12 to 14 minutes. The soufflés are done when they have risen about 1 inch (2.5 cm) above the rim, the tops are set, and the centers jiggle slightly when you nudge the pan. Do not open the oven before the 10-minute mark.
Step 6: Serve Immediately
Dust with powdered sugar and bring the soufflés to the table at once. They begin to fall within 2 to 3 minutes, which is normal. Break the top with a spoon and add your sauce or ice cream.
Can You Make Chocolate Soufflé With Cocoa Powder or White Chocolate?
Yes, both work, but each needs a small adjustment.
Cocoa powder version: Replace the chocolate and butter with a quick cocoa pastry cream. Whisk 3/4 cup (180 ml) milk, 1/4 cup (50 g) sugar, 3 tablespoons (25 g) unsweetened cocoa, and 2 tablespoons (16 g) flour in a saucepan. Cook over medium heat, whisking constantly, until it thickens like pudding. Whisk in the 4 yolks off the heat, cool slightly, then fold in the whipped whites as above. Bake the same way.
White chocolate version: Swap in 115 g good white chocolate and cut the meringue sugar to 2 tablespoons, since white chocolate is already sweet. Add a pinch more salt. Check the soufflés at 11 minutes, because they brown faster than the dark version.
Can You Make Chocolate Soufflé in the Microwave?
You can make a fast single-serve version in the microwave, though it is closer to a light steamed pudding than a true oven soufflé. It will rise but will not form the crisp crust.
- Whisk 1 egg yolk, 1 tablespoon cocoa powder, 1 tablespoon sugar, and 1 tablespoon milk in a bowl.
- Whip 1 egg white with 1 tablespoon sugar to stiff peaks, then fold it in gently.
- Pour into a buttered, sugared ramekin and microwave on high for 60 seconds. Add 10-second bursts until it has risen and the top looks set.
Microwave wattage varies, so check early. Serve right away, because it deflates fast.
What About Chocolate Soufflé Cake or Tart?
A soufflé cake is the same batter baked in one pan. Pour it into a buttered, sugared 6-inch (15 cm) springform pan and bake at 350°F (175°C) for 22 to 25 minutes. It is ready when the edges are set and the center springs back lightly. It will puff, then settle into a tender, fudgy cake as it cools.
For a soufflé tart, pour the batter into a blind-baked 9-inch (23 cm) tart shell. Bake at 375°F (190°C) for 15 to 18 minutes, until puffed with a slight wobble in the middle. Serve it warm, because it will sink as it cools.
What Should You Serve With Chocolate Soufflé?
Raspberry coulis and vanilla ice cream are the two classic partners. The tart berries cut through the rich chocolate, and the cold ice cream melts into the hot center.
For the coulis, simmer 1½ cups (200 g) raspberries with 2 tablespoons sugar and 1 teaspoon lemon juice for 5 minutes. Press through a fine sieve and chill. Fresh raspberries are best in summer, but frozen ones work well the rest of the year.
Ingredients
- 1 tablespoon softened unsalted butter for greasing the ramekins
- 2 tablespoon granulated sugar for coating the ramekins
- 115 g bittersweet chocolate (60
- 3 tablespoon unsalted butter cut into small pieces
- 4 large eggs separated, at room temperature
- 1 teaspoon pure vanilla extract or 1 tablespoon espresso for a mocha note
- 1 pinch fine sea salt
- 1/4 teaspoon cream of tartar or 1/2 teaspoon lemon juice
- 1/4 cup granulated sugar 50 g, for the meringue
- 1 tablespoon powdered sugar for dusting, optional
Instructions
Step 1: Prepare the Ramekins and Oven
- Set a rack in the lower third of the oven and heat it to 400°F (200°C). Place a baking sheet on the rack so it heats too. Brush the softened butter inside each ramekin with straight, upward strokes, which helps the soufflé climb. Add 1/2 tablespoon sugar to each ramekin, turn to coat, and tap out the excess. Chill the ramekins while you work.
Step 2: Melt the Chocolate Base
- Melt the chocolate and the 3 tablespoons of butter in a heatproof bowl over barely simmering water. Stir until glossy and smooth. Remove from the heat and let it cool for 3 to 4 minutes. It should feel warm, not hot, to the back of a finger. Whisk in the egg yolks one at a time, then the vanilla and salt. The mixture will look thick and shiny.
Step 3: Whip the Egg Whites
- Use a clean, dry bowl, because any trace of fat or yolk will stop the whites from whipping. Beat the whites with the cream of tartar on medium speed until foamy. Add the 1/4 cup sugar one spoonful at a time, then raise the speed. Stop at medium-stiff peaks. The whites should look glossy, and the peak should hold but curl slightly at the tip. Overbeaten whites turn grainy and will not fold in smoothly.
Step 4: Fold Together
- Stir about one-third of the whites into the chocolate to loosen it. Add the remaining whites in two batches. Use a wide spatula, cutting down through the center, sweeping along the bottom, and turning the bowl as you go. Stop when you see no white streaks. A few tiny bubbles are fine, but do not stir.
Step 5: Fill and Bake
- Spoon the batter into the ramekins, filling them to the rim. Level the tops with an offset spatula or a knife. Run your thumb around the inside edge to make a small gap, which gives the soufflé a clean rise. Set the ramekins on the hot baking sheet and bake for 12 to 14 minutes. The soufflés are done when they have risen about 1 inch (2.5 cm) above the rim, the tops are set, and the centers jiggle slightly when you nudge the pan. Do not open the oven before the 10-minute mark.
Step 6: Serve Immediately
- Dust with powdered sugar and bring the soufflés to the table at once. They begin to fall within 2 to 3 minutes, which is normal. Break the top with a spoon and add your sauce or ice cream. Rebecca's Tip: You can fill the ramekins up to 1 hour ahead and keep them at cool room temperature. Add 1 to 2 minutes to the bake time. Making the batter a little ahead is the easiest way to serve soufflé without stress at a dinner party.
To serve, poke a hole in the top of the soufflé at the table. Pour in a spoonful of coulis or add a small scoop of vanilla ice cream.
More Recipes to Try
- Palachinka Recipe – Hungarian Chef
- Kurtos Recipe – Hungarian Chef
- Easy Marshmallow Cream Recipe (Ready in 10 Minutes)
Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. On Hungarian Chef, Rebecca covers a wide range of home cooking, including dinners, side dishes, appetizers, desserts, sauces, and breakfast recipes. Her posts include comforting classics like cabbage goulash and chicken soup, along with restaurant-inspired favorites. Readers can use her recipes as step-by-step guides, relying on the ingredient lists, timings, storage notes, and substitution tips to plan meals, cook with confidence, and adapt dishes to what's in their kitchen. Read more