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Soufflés can be very intimidating to make but the truth is, it's actually pretty easy to make. If you follow this recipe carefully you'll make perfect chocolate soufflés every time. These dark chocolate soufflés have a delicious molten center and a light, bouncy outside which any chocolate lover will cherish.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings:3 Serving


  • 1 tbsp Butter
  • 1 tbsp All-purpose flour
  • 1/2 cup Milk (Cold)
  • 100 grams Dark chocolate (75% cocoa)
  • 1 pinch Salt
  • 1/2 tsp Vanilla essence
  • 1 medium size Egg yolk
  • 2 medium size Egg whites
  • 3 tbsp Sugar
  • Cocoa powder to serve
Nutrition Facts
The Best Chocolate Soufflé You'll Ever Make
Amount Per Serving (3 Cup)
Calories 345 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Cholesterol 80mg27%
Sodium 107mg5%
Potassium 325mg9%
Carbohydrates 32g11%
Fiber 4g17%
Sugar 22g24%
Protein 7g14%
Vitamin A 269IU5%
Calcium 78mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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  • Generously butter 3 (9cm) ramekins and dust bottom and sides thoroughly with sugar, making sure sugar is covering all the butter inside the dish. Tap out the excess sugar. Set aside.
  • Preheat your oven to 200℃ (400℉).
  • In a saucepan melt butter over medium-low heat, add in the flour and whisk for about 1 minute until combined. Add in the milk and whisk until the mixture smooths out and thickens up slightly.
  • Take it off the heat and pour it over the chocolate. Add in salt and vanilla essence, whisk until the chocolate completely melts and combined. Let cool only slightly (it should still be warm), then whisk in the egg yolk.
  • In a separate bowl, using an electric mixer beat egg whites at medium speed until the mixture is fluffy. Add sugar, 1 tablespoon at a time, beating until whites hold firm peaks and look glossy.
  • Gently whisk one-third of the egg whites into the chocolate mixture to lighten up the mixture. Then fold in the remaining whites until just combined. Now spoon the mixture into prepared ramekins. Rub your thumb around the inside of the rim to create about a ¼-inch space between the dish and the soufflé mixture. This will help the soufflé to rise straight.
  • Transfer ramekins into a baking tray and bake until the soufflés are well risen and the tops are touched with brown, about 12 to 15 minutes (bake it a little more for a firmer soufflé). Remove from oven, dust with cocoa powder and serve immediately.
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