Velvety Homemade Chocolate Souffle!

This recipe is contributed by Anton, author of the blog, Tonic Chef!

This souffle is one of the first dishes where my culinary skills became the center of attention. Three years ago, I found a version of Gordon Ramsay’s chocolate souffle and fell in love with it, but over time I made small changes, and this is the dessert that came out of it. Interestingly the skill in this dessert is not so much the preparation, but baking the cake so that the outside is crispy and the inside remains liquid. This makes it hard to remove the souffle from the dish without ruining it’s shape, but it’s a skill that can be mastered nonetheless.

Chocolate Souffle


  • 1 2/3 cups (200g) all-purpose flour
  • 1 cup (200 g) sugar
  • 1/2 cup (100 g) solid dark chocolate
  • 1/2 cup (100 g) solid milk chocolate
  • 4 eggs
  • 4 egg yolks
  • 1 cup (250 g) butter
  • cocoa powder
  • vanilla ice cream


  • Prepare your ingredients! Crush the chocolate into small cubes. Chop 3/4th of the butter. Sift the flour.
  • Separate your 4 egg yolks, and whisk them together in large bowl with the remaining 4 whole eggs.
  • In a small saucepan pour about 3/4th a cup of water and let it simmer. Then, melt your broken chocolate and butter in bowl over the bubbling water. During the melt there will be a white foam, which you must remove and stir until you reach a homogeneous mixture. When the mixture is ready move the bowl aside to rest.
  • In a large metal bowl mix with a mixer or wire whisk sugar with egg yolks and mix until you get puffy white foam. Add sifted flour and stir until reaching a homogeneous mixture without lumps. Now add the melted chocolate and mix until you get a uniform mixture. Leave the mixture aside to rest.
  • Now we prepare the aluminium forms so that we can easily remove the finished souffle without changing its shape. If you'd like to serve your souffle in a ramekin, you can, but if you want to plate it differently, you'll have to use disposable forms. First melt the rest of your butter, and use a pastry brush to coat the bottom and sides of the form with butter. Place in freezer for 10-15 minutes. Then, sprinkle the form with a dash of cocoa each, shaking them to spread the cocoa on the forms. Now you're ready to merge the mixture into the form.
  • Fill 2/3 of the form with your chocolate mixture. Do not overdo it because during the baking process it will swell. After the mixture is poured into the forms, you can bake several chocolate souffles and put the rest in the freezer. It'll last in the freezer for up to one month.
  • Bake your souffle at 475 degrees Fahrenheit for 7-8 minutes (timing may vary depending on your oven). Watch the souffle after 5 minutes pass! When it forms a golden brown crisp, it's time to remove it from the oven.
  • Leave the chocolate souffle aside for 3-4 minutes, place on a small plate and carefully turn. The souffle should peel off easily, add one scoop and serve.
 Velvety Homemade Chocolate Souffle! Recipes

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