Important Message Regarding COVID-19

Posted on March 30, 2020

Make Your Own Chocolate Souffle At Home

Who says you can’t enjoy a fancy dessert while lounging in your pajamas? Today we want to bring you a dessert that will level-up your baking skills while also yielding a delicious result. Today we’re making chocolate souffle with a recipe by Martha Stewart.

To make this decadent Chocolate Souffle dish you’ll need:

  • Unsalted butter, room temperature
  • Butter for baking dish
  • 1/4 cup sugar
  • Sugar for baking dish
  • 8 ounces semisweet chocolate, finely chopped, or 1 cup semisweet chocolate chips 
  • 1 teaspoon pure vanilla extract
  • 3 large egg yolks, lightly beaten
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar

Ready to bake?

  1. Preheat your oven to 350 degrees.
  2. Lightly butter a 1 1/2-quart tall-sided baking dish. Then, coat the dish with sugar, tapping off excess. Set dish on a rimmed baking sheet.
  3. Take a large heatproof bowl and set it over a pot of simmering water. In the bowl combine the chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and the mixture is smooth.
  4. Remove from heat and let cool to room temperature for about 20 minutes.
  5. Stir egg yolks into cooled chocolate mixture until combined. This is your souffle base.
  6. In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form.
  7. Gradually add sugar and beat until stiff, glossy peaks form, but do not overbeat.
  8. In two parts, fold egg-white mixture into souffle base.
  9. With a rubber spatula, gently cut down through the center and lift up some base from the bottom of the bowl. Turn the bowl and lift up base until just combined.
  10. Transfer the mixture to dish, but do not get batter on the top edge of the dish. Make sure to smooth the top.
  11. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open the oven during the first 25 minutes of baking.) 
  12. Serve immediately.

Pro tip: Right before you serve your chocolate souffle, lightly dust the top with powdered sugar if you have some in your kitchen.

If this is your first time making a souffle, we want to give you some advice from those who have made it before.

  • Some bakers suggest using butter instead of water during the chocolate melting process or even sugar to avoid seizing of the chocolate.
  • If you think the souffle will be too sweet (depending on the type of chocolate you use,) you can cut down on the amount of sugar.
  • Serve with vanilla ice cream!

We hope you enjoy this chocolate souffle recipe! Bon appétit!