Recipe of Today: Chocolate Soufflés

Recipe of Today: Chocolate Soufflés


  • ½ cup unsalted butter, softened
  • 4 tbsps granulated sugar
  • 8 ounces chocolate (65 percent cacao), finely chopped
  • 6 eggs, separated, at room temperature
  • ½ tsp cream of tartar
  • sea salt


  • Remove the wire rack from oven and place the baking sheet directly on the oven floor. Heat the oven to 400°F. Butter a 1 ½-Qt soufflé pan generously. Thoroughly coat bottom and sides with sugar, tapping out excess sugar. For best leavening, make sure all butter on both sides of the plate is covered with sugar.
  • In a medium bowl, melt the chocolate and butter in the microwave or in a pot of boiling water in a bowl. Cool slightly (it should still be warm), then add the egg yolks and salt.
  • Using your Kitchenin KM50 Stand Mixer, beat egg whites and cream of tartar on medium speed until the mixture is fluffy and holds very soft peaks. Add sugar, 1 tbsp at a time, and beat until the egg whites maintain firm peaks and look shiny.
  • Gently whisk a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining whites in two additions, then transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a ¼-inch space between the dish and the soufflé mixture.
  • Lightly whisk a quarter of egg whites into chocolate mixture. Fold the remaining egg whites in two and transfer the batter to the prepared plate. Rub your thumb around the inside edge of the pan, leaving about 1/4 inch of space between the pan and the soufflé mixture.
  • Transfer the plate to a baking sheet in the oven and lower the oven temperature to 375°F. Bake until soufflé is puffed and center moves only slightly when pan is shaken gently, about 25 to 35 minutes. (Do not open the oven door for the first 20 minutes.) Bake less for a softer soufflé and more for a firmer soufflé. Serve immediately and enjoy!

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