Chocolate Soufflé

Name: Chocolate Soufflé
Total time: 26 min
Yield: 4 servings
Ingredients: 20 g Unsalted butter; 10 g Caster sugar; 170 g Dark chocolate; 40 g Unsalted butter; 1 tsp Vanilla extract; 4 piece Egg yolks; 15 g Plain flour; 120 ml Whole milk; 20 g Caster sugar; 6 piece egg white; 1 pinch Salt; 70 g Caster sugar

26 min · 15 min active · makes ~735 g · Hard

Chocolate soufflé with dark chocolate and whipped egg whites, creating an airy molten center. Serves 4.

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Chocolate Soufflé

Chocolate soufflé with dark chocolate and whipped egg whites, creating an airy molten center. Serves 4.

See more →

TOTAL TIME

26 min

ACTIVE TIME

15 min

QUANTITY

~735 g

DIFFICULTY

Hard

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/9

Tools0/12

Ingredients

0/9 gathered · 4 servings

60g

100g

170g

1tsp

4piece

15g

120ml

6piece

1pinch

#	Quantity	Notes	State
1	60g	—	—
2	100g	—	—
3	170g	—	—
4	1tsp	—	—
5	4piece	—	—
6	15g	—	—
7	120ml	—	—
8	6piece	—	—
9	1pinch	—	—

Tools

13 items

Serveware

1 item

Procedure

24 steps

1 of 24

Set the oven to 190 °C and allow it to come fully up to temperature.

190°C

⏱ 10 min

2 of 24

Brush the inside of the soufflé dish with 20 g of the butter, softened, working the strokes upward from the base to the rim to encourage an even rise.

Unsalted butter · 20 g

⏱ 30s

3 of 24

Add 10 g of the caster sugar to the buttered dish, then tilt and rotate it so the sugar coats the base and sides completely; tip out any excess.

Caster sugar · 10 g

⏱ 20s

4 of 24

Break the dark chocolate into small, even pieces and drop them into the heatproof bowl.

Dark chocolate · 170 g

⏱ 10s

ResultDark chocolate

5 of 24

Add the remaining 40 g of butter to the bowl with the chocolate.

Unsalted butter · 40 g

⏱ 5s

ResultDark chocolate and unsalted butter

6 of 24

Set the bowl over a saucepan of barely simmering water, making sure the base does not touch the water, and stir gently until the chocolate and butter have melted together into a smooth, glossy mixture; remove the bowl from the heat.

⏱ 3 min

ResultMelted chocolate and butter

7 of 24

Stir the vanilla extract into the warm chocolate mixture.

Vanilla extract · 1 tsp

⏱ 5s

ResultMelted chocolate and butter and vanilla extract

8 of 24

Add the egg yolks one at a time to the chocolate, stirring vigorously between each addition until fully incorporated and the mixture is thick and glossy.

Egg yolks · 4 piece

⏱ 30s

ResultChocolate base

9 of 24

Sift the plain flour into the small saucepan.

Plain flour · 15 g

⏱ 5s

ResultPlain flour

10 of 24

Pour the milk into the saucepan with the flour.

Whole milk · 120 ml

⏱ 5s

ResultPlain flour and whole milk

11 of 24

Add 20 g of the caster sugar to the saucepan.

Caster sugar · 20 g

⏱ 5s

ResultPlain flour and whole milk and caster sugar

12 of 24

Whisk the flour, milk and sugar together in the saucepan until completely smooth with no lumps.

⏱ 30s

ResultSmooth milk mixture

13 of 24

Set the saucepan over medium heat and whisk constantly until the mixture thickens to a smooth, heavy pastry cream that coats the whisk thickly; remove from the heat immediately.

⏱ 3 min

ResultThick pastry cream

14 of 24

Pour the hot pastry cream into the bowl of chocolate base and stir firmly until the two are completely combined into a smooth, dark batter; set aside to cool for 5 minutes.

Thick pastry cream · step 13

⏱ 5 min

ResultChocolate soufflé base

15 of 24

Tip the egg whites into the large, scrupulously clean mixing bowl.

Egg white · 6 piece

⏱ 10s

ResultEgg white

16 of 24

Add a pinch of salt to the egg whites.

Salt · 1 pinch

⏱ 5s

ResultEgg white and salt

17 of 24

Whisk the egg whites with the salt until they hold soft, drooping peaks — the whites should look glossy and billowing but not dry.

⏱ 1 min 30s

ResultSoft-peak egg whites

18 of 24

Sprinkle the remaining 70 g of caster sugar over the soft-peak whites.

Caster sugar · 70 g

⏱ 5s

ResultSoft-peak egg whites and caster sugar

19 of 24

Continue whisking until the meringue is stiff and glossy and holds firm peaks that stand straight when the whisk is lifted.

⏱ 1 min

ResultStiff, glossy meringue

20 of 24

Scoop one large spoonful of meringue into the chocolate base and stir briskly to loosen it, then add the remaining meringue in two additions, folding gently with a large metal spoon in wide, sweeping figures-of-eight that preserve as much air as possible.

Stiff, glossy meringue · step 19

⏱ 1 min

ResultChocolate soufflé mixture

21 of 24

Pour the soufflé mixture into the prepared dish, filling it to within 1 cm of the rim.

Chocolate soufflé mixture · step 20

⏱ 20s

ResultPortioned soufflé

22 of 24

Draw a palette knife flat across the top of the dish to level the surface, then run your thumb around the inside rim to create a shallow groove that will help the soufflé rise straight.

⏱ 15s

ResultLevelled soufflé

23 of 24

Open the oven door and slide the soufflé dish in, closing the door gently behind you.

⏱ 10s

ResultLevelled soufflé

24 of 24

Bake for 12 minutes without opening the oven door at all, until the soufflé has risen well above the rim and the top is set with a very slight wobble at the centre when the dish is nudged.

190°C

⏱ 12 min

ResultBaked chocolate soufflé

Total Time26 min

#	Product	Tool	Action
1	—	190°C	Set the oven to 190 °C and allow it to come fully up to temperature.⏱ 10 min
2	20 g		Brush the inside of the soufflé dish with 20 g of the butter, softened, working the strokes upward from the base to the rim to encourage an even rise.⏱ 30s
3	10 g		Add 10 g of the caster sugar to the buttered dish, then tilt and rotate it so the sugar coats the base and sides completely; tip out any excess.⏱ 20s
4	170 g		Break the dark chocolate into small, even pieces and drop them into the heatproof bowl.⏱ 10sResultDark chocolate
5	40 g		Add the remaining 40 g of butter to the bowl with the chocolate.⏱ 5sResultDark chocolate and unsalted butter
6	—		Set the bowl over a saucepan of barely simmering water, making sure the base does not touch the water, and stir gently until the chocolate and butter have melted together into a smooth, glossy mixture; remove the bowl from the heat.⏱ 3 minResultMelted chocolate and butter
7	1 tsp		Stir the vanilla extract into the warm chocolate mixture.⏱ 5sResultMelted chocolate and butter and vanilla extract
8	4 piece		Add the egg yolks one at a time to the chocolate, stirring vigorously between each addition until fully incorporated and the mixture is thick and glossy.⏱ 30sResultChocolate base
9	15 g		Sift the plain flour into the small saucepan.⏱ 5sResultPlain flour
10	120 ml		Pour the milk into the saucepan with the flour.⏱ 5sResultPlain flour and whole milk
11	20 g		Add 20 g of the caster sugar to the saucepan.⏱ 5sResultPlain flour and whole milk and caster sugar
12	—		Whisk the flour, milk and sugar together in the saucepan until completely smooth with no lumps.⏱ 30sResultSmooth milk mixture
13	—		Set the saucepan over medium heat and whisk constantly until the mixture thickens to a smooth, heavy pastry cream that coats the whisk thickly; remove from the heat immediately.⏱ 3 minResultThick pastry cream
14	Thick pastry creamstep 13		Pour the hot pastry cream into the bowl of chocolate base and stir firmly until the two are completely combined into a smooth, dark batter; set aside to cool for 5 minutes.⏱ 5 minResultChocolate soufflé base
15	6 piece		Tip the egg whites into the large, scrupulously clean mixing bowl.⏱ 10sResultEgg white
16	1 pinch		Add a pinch of salt to the egg whites.⏱ 5sResultEgg white and salt
17	—		Whisk the egg whites with the salt until they hold soft, drooping peaks — the whites should look glossy and billowing but not dry.⏱ 1 min 30sResultSoft-peak egg whites
18	70 g		Sprinkle the remaining 70 g of caster sugar over the soft-peak whites.⏱ 5sResultSoft-peak egg whites and caster sugar
19	—		Continue whisking until the meringue is stiff and glossy and holds firm peaks that stand straight when the whisk is lifted.⏱ 1 minResultStiff, glossy meringue
20	Stiff, glossy meringuestep 19		Scoop one large spoonful of meringue into the chocolate base and stir briskly to loosen it, then add the remaining meringue in two additions, folding gently with a large metal spoon in wide, sweeping figures-of-eight that preserve as much air as possible.⏱ 1 minResultChocolate soufflé mixture
21	Chocolate soufflé mixturestep 20		Pour the soufflé mixture into the prepared dish, filling it to within 1 cm of the rim.⏱ 20sResultPortioned soufflé
22	—		Draw a palette knife flat across the top of the dish to level the surface, then run your thumb around the inside rim to create a shallow groove that will help the soufflé rise straight.⏱ 15sResultLevelled soufflé
23	—		Open the oven door and slide the soufflé dish in, closing the door gently behind you.⏱ 10sResultLevelled soufflé
24	—	190°C	Bake for 12 minutes without opening the oven door at all, until the soufflé has risen well above the rim and the top is set with a very slight wobble at the centre when the dish is nudged.⏱ 12 minResultBaked chocolate soufflé
Total Time			26 min

Serving

Lift the soufflé dish out of the oven using oven gloves, being as steady and swift as possible.
Carry the soufflé straight to the table and serve immediately, breaking through the crust with two large spoons to portion it directly from the dish.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	576kcal
	15g
	36g
	21g
	50g
	37g
	4g
	146mg

Ingredients0/9

Tools0/12

Recipe

Chocolate Soufflé

Chocolate soufflé with dark chocolate and whipped egg whites, creating an airy molten center. Serves 4.

What you’ll doYou will melt chocolate with butter, fold in egg yolks and a pastry cream, then whisk egg whites to stiff peaks and fold them through to preserve the air. The batter goes into a prepared dish and bakes for 12 minutes without opening the oven door. It must reach the table immediately after baking, before it deflates.

Serves4

Total26 min

LevelHard

Ingredients

Unsalted butter60 g
Caster sugar100 g
Dark chocolate170 g
Vanilla extract1 tsp
Egg yolks4 piece
Plain flour15 g
Whole milk120 ml
Egg white6 piece
Salt1 pinch

Tools

Large metal spoonSoufflé dishLarge mixing bowlOvenPalette knifeSmall saucepanWhiskWooden spoonLarge spoonBrushOven gloveHeatproof bowlSouffle dish

Method

Set the oven to 190 °C and allow it to come fully up to temperature.

190°C10 minOven

Brush the inside of the soufflé dish with 20 g of the butter, softened, working the strokes upward from the base to the rim to encourage an even rise.

30sSouffle dish, BrushUnsalted butter · 20 g

Add 10 g of the caster sugar to the buttered dish, then tilt and rotate it so the sugar coats the base and sides completely; tip out any excess.

20sSouffle dishCaster sugar · 10 g

Break the dark chocolate into small, even pieces and drop them into the heatproof bowl.

10sHeatproof bowlDark chocolate · 170 g

Add the remaining 40 g of butter to the bowl with the chocolate.

5sHeatproof bowlUnsalted butter · 40 g

3 minHeatproof bowl, Wooden spoon

Stir the vanilla extract into the warm chocolate mixture.

5sHeatproof bowlVanilla extract · 1 tsp

Add the egg yolks one at a time to the chocolate, stirring vigorously between each addition until fully incorporated and the mixture is thick and glossy.

30sHeatproof bowlEgg yolks · 4 piece

Sift the plain flour into the small saucepan.

5sSmall saucepanPlain flour · 15 g

Pour the milk into the saucepan with the flour.

5sSmall saucepanWhole milk · 120 ml

Add 20 g of the caster sugar to the saucepan.

5sSmall saucepanCaster sugar · 20 g

Whisk the flour, milk and sugar together in the saucepan until completely smooth with no lumps.

30sSmall saucepan, Whisk

Set the saucepan over medium heat and whisk constantly until the mixture thickens to a smooth, heavy pastry cream that coats the whisk thickly; remove from the heat immediately.

3 minSmall saucepan, Whisk

Pour the hot pastry cream into the bowl of chocolate base and stir firmly until the two are completely combined into a smooth, dark batter; set aside to cool for 5 minutes.

5 minHeatproof bowlThick pastry cream · step 13

Tip the egg whites into the large, scrupulously clean mixing bowl.

10sLarge mixing bowlEgg white · 6 piece

Add a pinch of salt to the egg whites.

5sLarge mixing bowlSalt · 1 pinch

Whisk the egg whites with the salt until they hold soft, drooping peaks — the whites should look glossy and billowing but not dry.

1 min 30sLarge mixing bowl, Whisk

Sprinkle the remaining 70 g of caster sugar over the soft-peak whites.

5sLarge mixing bowlCaster sugar · 70 g

Continue whisking until the meringue is stiff and glossy and holds firm peaks that stand straight when the whisk is lifted.

1 minLarge mixing bowl, Whisk

1 minHeatproof bowl, Large metal spoonStiff, glossy meringue · step 19

Pour the soufflé mixture into the prepared dish, filling it to within 1 cm of the rim.

20sSouffle dishChocolate soufflé mixture · step 20

Draw a palette knife flat across the top of the dish to level the surface, then run your thumb around the inside rim to create a shallow groove that will help the soufflé rise straight.

15sSouffle dish, Palette knife

Open the oven door and slide the soufflé dish in, closing the door gently behind you.

10sSouffle dish, Oven, Oven glove

Bake for 12 minutes without opening the oven door at all, until the soufflé has risen well above the rim and the top is set with a very slight wobble at the centre when the dish is nudged.

190°C12 minSouffle dish, Oven

Lift the soufflé dish out of the oven using oven gloves, being as steady and swift as possible.

10sSouffle dish, Oven, Oven glove

Carry the soufflé straight to the table and serve immediately, breaking through the crust with two large spoons to portion it directly from the dish.

Result · Chocolate Soufflé

30sSouffle dish, Large spoon

Printed 7 October 2026