Chocolate souffle

I made my first souffle. I will shamefully admit that I am a fan of Master Chef and follow it more or less religiously. So lately after the pressure test I have been trying to make whatever they where assigned if I had never done it before. For the ones that do not follow Master Chef, it is a realty show with amateur cooks that try to start a career in the restaurant business. The pressure test is one of the elimination rounds in which they get a recipe and are supposed to cook it to perfection. The last two were eggs Benedict and cheese souffle. I had never made either and I felt compelled to poach and egg and bake some sort of souffle.

The egg poaching is something that always scared me, now that I tried I wonder why. It came out beautifully. Nothing to report on that front. The hollandaise I still haven’t tried, so nothing to report there either. The souffle is more complicated. On the positive I can say it was easier than I though and it came out beautifully: It raised beautifully and was airy and light. It deflated a bit fast (1-2 minutes) but I heard that is about the norm.

On the other hand though, I will confess that I did not like it all that much. It is so airy and foamy that is almost like not eating anything. I liked the deflated next day leftover much better, as the deflated version had some body and texture. I think I will have to try other flavors for my souffle. Maybe I will like cheese or vegetable souffle better.

Chocolate souffle

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 4 Servings

Chocolate souffle


  • 1 bar Lindt 70% dark chocolate
  • 2 eggs
  • 5 oz. milk
  • 1 tbsp flour
  • 1 tbsp sugar
  • 1 tbsp butter


  1. Start by warming up the milk and the butter until boiling. In the mean time, separate the eggs in two bowls. Beat the yolks with the sugar and the flour and separately beat the egg whites to very stiff peaks.
  2. Slowly pour some of the boiling milk in the egg yolk mixture and mix well so that the yolk temperature can rise, without cooking the eggs. Put the yolk and milk mixture back on the stove and keep mixing until the mixture thickens.
  3. Add half the chocolate to the milk mixture and let it slowly melt, then move the mixture out of the heat and pour it in a bowl. Add the rest of the chocolate and mix until melted (the residual heat should melt all the chocolate without problems). When the chocolate is all melted start adding the stiff egg whites. Incorporate the egg whites by slowly mixing them with the batter using a continuous movement. You want to avoid overmixing the batter to avoid deflatint the egg whites.
  4. Pour the batter in 4 individual sized souffle forms and cook them in the oven at 375F for about 30 minutes. I discovered that overcooking is better than undercooking so in doubt leave the souffles in the oven a couple of minutes longer, apparently they deflate slower if they are cooked more.
  5. Once they are out of the oven they will start deflating, I think you can expect them to sink noticeably within a couple of minutes. On the bright side, as I mentioned above, I liked the day after, very much deflated souffle better than the ones right out of the oven....

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13 Responses to Chocolate souffle

  1. I can only imagine all the gooeyy inside… love chocolate suffle and got myself some mini molds to make it but haven’t got to do it yet. thanks for the inspiration. barbara

  2. Inspired by eRecipeCards says:

    GREAT JOB ON YOUR FIRST SOUFFLE… Yeah, the deflation is.. well deflating. And I agree about the taste. It just does not hold the chocolate taste well.

    BUT… make a rich chocolate fudge sauce and wait for the deflation and then spoon in some sauce… works on every level then.

    Beautiful photos… just love the whole look!

    The combination sounds delicious. Thank you for submitting this to Everything worked perfect. Please consider making us a habit whenever you post anything new and of course, you are welcome to show off some of your earlier favorites as well!

    Great post

  3. Nuts about food says:

    Great job with the souffles! I finally attempted poached eggs a while back but still haven't tried a souffle…

  4. Sandra says:

    Beautiful and tasty looking souffle Pola..I think for the first timer you did incredible job!

  5. Sorry you didn't like it 🙁 .. but it looks perfect! At least you got the "rise" out of it :))

  6. My Home Diary in Turkey says:

    wow… congratulation on making this scrumptious dessert… looking great dear 🙂

  7. Manu says:

    Fantastic looking souffles, nobody would have thought they were your first attempt!!! I have never made them (nor have I poached an egg or made hollandaise either for that matter…) I guess we all have something we are intimidated of… 😉

  8. S.V. says:

    fantastic job on your first souffle. It is still on my list of things to try and make. 🙂

  9. Rita D K Simmons says:

    Congrats on your first souffle! Before you know it you will be making them in your sleep 🙂

  10. Nami | Just One Cookbook says:

    Paola, congrats on your first souffle! Great job! I wouldn't even try… looks so hard. There is a very famous souffle place in North Beach area in SF. You should check it out next time you visit here…everything about souffle. I tried both savory and sweet souffle and they were pretty good.

  11. Paolo says:

    Congratulations on your first soufflé! I still haven't poached an egg, haven't made hollandaise sauce, I haven't even made mayonnaise from scratch… But I know I'll have to face my fears at some point 🙂

  12. Pola says:

    @Tiziana: Benvenuta! Aggiungero' un tast traduzione per rendere le cose piu' semplici!

  13. tiziana says:

    ciao mi sono appena unita al tuo blog… devo tradurlo pero', magari capire l'inglese così facilmente!
    Saluti da Napoli!

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