Chocolate Soufflé

January/February 2008

Your rating: None Average: 4.1 (201 votes)

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.

"I never thought soufflé could be so easy! It's very impressive -- even to watch it baking. It was perfect! "
Chocolate Soufflé

Makes: 2 servings

Active Time:

Total Time:


  • 3 tablespoons granulated sugar, divided
  • 2 1/2 ounces semisweet or bittersweet chocolate, chopped
  • 1 large egg, separated, plus 2 large egg whites
  • 1 tablespoon heavy cream
  • 1 teaspoon all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Confectioners' sugar, for dusting (optional)


  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 1 1/2 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.

Tips & Notes

  • Make Ahead Tip: 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.


Per serving: 331 calories; 15 g fat (9 g sat, 2 g mono); 113 mg cholesterol; 43 g carbohydrates; 10 g protein; 2 g fiber; 235 mg sodium; 235 mg potassium.

Carbohydrate Servings: 3

Exchanges: 3 other carbohydrates, 3 fat

More From EatingWell

Recipe Categories

Valentine's Day
Ease of Preparation
Total Time
45 minutes or less
Type of Dish
Desserts, chocolate
Main Ingredient
Vegetarian, other
Health & Diet Considerations
Low sodium
Preparation/ Technique
January/February 2008
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner