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Chocolate Soufflé Recipe

This Dark Chocolate Souffle is absolutely delicious and rich! It's a gluten free dessert that will satisfy any chocolate craving.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine French
Servings 6 People


  • ▢ Butter and sugar for greasing the pan
  • 8 ▢ 8 ounces semi-sweet chocolate chopped
  • ½ cup whipping cream
  • 6 large eggs separated
  • ¼ tsp cream of tartar
  • ½ cup granulated sugar
  • ¼ cup cocoa powder
  • 1 tbsp vanilla
  • ¼ tsp sea salt
  • ▢ Fresh berries and mint for serving


  • ½ cup whipping cream
  • ¼ cup powdered sugar
  • ½ tonka bean see notes


  • Preheat your oven to 400 degrees Fahrenheit. Butter six 6-ounce ramekins right to the very top. Sprinkle granulated sugar into the ramekins so that all the butter is covered in sugar. Tip out any excess sugar. Place the ramekins on a baking sheet.
  • Butter and sugar
  • Add the chocolate and cream to a large, heatproof bowl. Melt the chocolate either in your microwave or over a double-broiler. Stir until the chocolate is smooth and then set the bowl aside so the chocolate can cool.½ cup whipping cream, 8 ounces semi-sweet chocolate
  • Separate the egg whites from the egg yolks and place the whites in a large bowl. Add the cream of tartar and beat the egg whites with electric beaters until they're frothy. Slowly add the sugar, a few tablespoons at a time, and continue to beat until the egg whites form stiff peaks, about 4 minutes in total. 6 large eggs, ½ cup granulated sugar, ¼ teaspoon cream of tartar
  • Whisk the egg yolks, cocoa powder, vanilla, and salt into the mostly cooled chocolate.¼ cup cocoa powder, 1 tablespoon vanilla, ¼ teaspoon sea salt
  • Add ¼ of the egg whites to the chocolate and mix them in well to lighten the batter. Add the remaining egg whites and gently fold them in, making sure that no white streaks remain.
  • Divide the batter between the ramekins then smooth the tops with an off-set spatula. Then, run a knife along just inside the ridge of the ramekin to create a little channel for the chocolate souffle to rise. Wipe the edges of the ramekin clean with a paper towel for the prettiest souffles.
  • Bake the souffles for 13-14 minutes, until the top and edges are set and the center only gives a tiny jiggle when you tap the ramekin. Serve immediately with a little powdered sugar sprinkled on top and some fresh berries and mint on the side. Fresh berries and mint
  • Add the whipping cream and powdered sugar to a medium-sized bowl. Use a microplane to grate in the tonka bean. ½ cup whipping cream, ¼ cup powdered sugar, ½ tonka bean
  • Beat with electric beaters on medium speed until medium-soft peaks form, about 5-6 minutes.


The batter may be made up to 8 hours ahead. Refrigerate until ready to bake. Once the soufflé comes out of the oven serve it immediately.
Tonka beans have a wonderful flavor similar to almonds and vanilla, but they aren't widely available. If you don't have access to tonka beans, you can substitute a teaspoon of vanilla. 
this recipe is sponsored by Mediterranean Supermarket 
Keyword chocolate, chocolate souffle, dessert, Souffle