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Chocolate Soufflé

A rich, airy, and surprisingly low-fat chocolate dessert that's easy to make and perfect for impressing guests.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: French
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Soufflé
  • 1 cup dark chocolate (preferably 70% cocoa, chopped)
  • 3 large egg whites At room temperature
  • 2 tablespoons granulated sugar
  • 1 tablespoon unsweetened cocoa powder (for dusting)
  • 1 teaspoon vanilla extract
  • a pinch salt

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Generously coat four ramekins with non-stick spray and dust the interiors with cocoa powder.
  3. Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave, then set aside to cool slightly.
Whipping and Combining
  1. In a separate bowl, whip the egg whites with a pinch of salt until soft peaks form.
  2. Gradually add the granulated sugar and continue whisking until stiff peaks form.
  3. Stir the cocoa powder and vanilla into the melted chocolate, then gently fold in a third of the whipped egg whites to lighten it.
  4. Carefully fold in the remaining egg whites until just combined.
Baking
  1. Pour the soufflé mixture into the prepared ramekins, filling them about three-quarters full and tap lightly on the counter to remove air bubbles.
  2. Place ramekins on a baking sheet and bake for about 12-15 minutes until puffed and set. The centers should be soft and slightly jiggly.
  3. Serve the soufflés immediately, topped with your favorite accompaniments.

Notes

For best results, use room temperature ingredients. Gently fold egg whites to maintain airiness. If storing leftovers, keep in an airtight container in the refrigerator for up to two days.