Chocolate Souffle

Light, fluffy, decadent.....the perfect dessert.

Chocolate Souffle

Print Grocery List Print Recipe
Serves: 4 Total Time: 45 minutes


  • 8 ounces granulated sugar
  • 4 eggs
  • 3 egg yolks
  • 6 ounces all purpose flour
  • 2 ounces cocoa powder
  • 1-quart whole milk
  • 5 ounces butter
  • 4 ounces rum
  • 12 egg whites
  • 4 ounces granulated sugar
  • fresh whipped cream, to garnish



Preheat oven to 350 degrees.


Coat 1 large soufflé ramekin with soft butter. Sprinkle a generous 1-2 tablespoons of granulated sugar inside the ramekin. Over your sink, turn the ramekin upside down to get rid of any excess sugar.


In a stand mixer, beat sugar with 4 whole eggs and 3 egg yolks until smooth. Add flour and cocoa powder and mix to incorporate.


In a large pot, bring milk to a boil. Keep watch over the milk, so it doesn’t burn. You need to stir constantly which will help the milk not scorch. When the milk starts to boil, add the sugar/egg mixture, turn down the heat. Simmer over medium low heat until mixture is cooked. This should take about 5-10 minutes


When the mixture is cooked, remove from heat and stir in butter and rum.


In a separate large bowl, add the 12 egg whites and beat with 4 ounces of sugar until the whites form stiff peaks. Fold the meringue into the sugar/egg mixture. Pour the mixture into the ramekin.


Cook soufflé for 25 minutes.


Serve with fresh whipped cream.

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