Chocolate Souffle


  • 4 ounces semisweet chocolate, chopped
  • 3 tablespoons unsalted butter, plus more for greasing the ramekins
  • 1/3 cup granulated sugar, plus more for coating the ramekins
  • 3 large eggs, separated
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1/4 teaspoon vanilla extract
  • Powdered sugar, for dusting


  1. Preheat the oven to 375°F (190°C). Grease four 6-ounce ramekins with butter, and coat the insides with granulated sugar. Set aside.

  2. Melt the chocolate and 3 tablespoons of butter in a double boiler or a heatproof bowl set over a saucepan of simmering water, stirring occasionally, until smooth. Remove from heat and let cool slightly.

  3. In a large mixing bowl, whisk the egg yolks and 1/3 cup of granulated sugar until the mixture is thick and pale, about 2-3 minutes. Whisk in the melted chocolate mixture and vanilla extract until well combined.

  4. In another mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and pinch of salt and continue to beat until soft peaks form, about 2-3 minutes.

  5. Using a spatula, gently fold the egg whites into the chocolate mixture until just combined. Be careful not to overmix, as this will cause the souffle to deflate.

  6. Divide the mixture evenly among the prepared ramekins. Run your thumb around the inside edge of each ramekin to create a small indentation. This will help the souffle rise evenly.

  7. Bake the souffles for 12-14 minutes, or until they are puffed and set. Remove from the oven and dust with powdered sugar. Serve immediately while still warm and puffy. Enjoy!