Chocolate Souffle

Chocolate Souffle

8 Reviews
From: EatingWell Magazine, January/February 2008

Soufflés may look like a restaurant-only dessert, but they are actually easy to make. Whip them up right after dinner and enjoy while they're still warm from the oven.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons granulated sugar, divided
  • 2½ ounces semisweet or bittersweet chocolate, chopped
  • 1 large egg, separated, plus 2 large egg whites
  • 1 tablespoon heavy cream
  • 1 teaspoon all-purpose flour
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • Confectioners' sugar, for dusting (optional)


  • Active

  • Ready In

  1. Position rack in center of oven; preheat to 375°F. Lightly coat two 10-ounce ramekins with cooking spray; coat the insides of each with 1½ teaspoons sugar.
  2. Place chocolate in a small microwave-safe bowl. Microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes. (Alternatively, see "No Microwave?" below.)
  3. Whisk egg yolk and cream in a medium bowl until combined. Whisk in the chocolate until smooth, then whisk in flour and cinnamon until incorporated.
  4. Beat egg whites and salt in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in the remaining 2 tablespoons sugar in four additions, until stiff, glossy peaks form.
  5. Using a rubber spatula, gently fold half the beaten whites into the chocolate mixture until fairly smooth; then gently fold this combined mixture back into the remaining egg whites until no white streaks remain. Divide between the prepared ramekins and place on a baking sheet. Bake until puffed and firm to the touch, 18 to 22 minutes. Dust with confectioners' sugar, if desired. Serve immediately.
  • Equipment: Two 10-ounce ramekins
  • No Microwave? Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until almost melted. Remove from the heat and stir until the chocolate melts completely.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Per serving: 334 calories; 15 g fat(9 g sat); 2 g fiber; 44 g carbohydrates; 10 g protein; 15 mcg folate; 102 mg cholesterol; 40 g sugars; 40 g added sugars; 233 IU vitamin A; 0 mg vitamin C; 21 mg calcium; 0 mg iron; 235 mg sodium; 236 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 other carbohydrates, 3 fat

Reviews 8

July 28, 2015
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By: EatingWell User
A Delicious Treat for the Family I used to go to cooking classes, where there was an iron chef day. I created this spectacular dish for the judges, and... I won! Pros: Sweet, Simple, Scrumptious
May 25, 2013
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By: EatingWell User
Wonderful and simple recipe. My souffles turned out perfect and extremely delicious. Pros: simple, easy, yummy Cons: time-consuming
April 08, 2013
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By: EatingWell User
Wonderful! My daughter and I have made this twice together and we love it! Super easy and fun...especially being able to do something together!
January 16, 2013
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By: EatingWell User
Simple and Delicious Made these real quick for dessert for the kids. Everyone enjoyed them even though I forgot to sprinkle them with powdered sugar. Next time I will add some homemade whipped cream and fruit. Pros: Not too sweet, simple.
January 15, 2013
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By: EatingWell User
Hi I am only ten years old and I cooked my first souffle yesterday. It tastes like sweet pancakes, I hope you make it. It is a marshmallow souffle and my whole family loved it except my sister who is always be sassy and Judjy tome and everyone else.
February 15, 2010
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By: EatingWell User
I never thought souffle could be so easy! It's very impressive -- even to watch it baking. It was perfect!
February 10, 2010
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By: EatingWell User
Excellent recipe. I made it last year for Valentine's day and plan to do it again this year. It does take a little bit of work, but well worth it. When serving, I top it with raspberries (frozen and thawed work great--sweeten if desired). It is a special treat.
February 10, 2010
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By: EatingWell User
This is an excellent recipe. I made it last year for Valentines day and plan to make it again this year. It does take a little bit of time, but well worth it. And it only serves 2, so you won't over eat. I topped it with (frozen) thawed raspberries. (sweetened-opt.)
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