Chocolate Espresso Souffle

  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 31 mins

If you want your soufflé to rise above the dish, you can make this in a 4-cup soufflé dish. Make a collar by wrapping a strip of buttered parchment paper around the outside of the dish and securing it with a string. Serve this soufflé with vanilla ice cream or frozen yogurt.


Butter to coat baking dish
1/2cup sugar, divided
3tablespoons espresso or very strong brewed coffee
5ounces bittersweet chocolate, chopped
6 egg whites
4 egg yolks


  1. Preheat oven to 400F. Thoroughly butter a 2-quart soufflé dish or 6 (8-ounce) ramekins and sprinkle with 1/4 cup sugar.
  2. Combine espresso and chocolate in a glass bowl. Microwave about 1 minute; stir until chocolate melts.
  3. Whisk egg yolks into chocolate mixture.
  4. Beat egg whites in a clean, dry bowl with a mixer until frothy. Gradually add remaining 1/;4 cup sugar, beating until soft peaks form.
  5. Stir about 1 cup egg white mixture into chocolate mixture. Fold remaining egg white mixture into chocolate mixture.
  6. Spoon into the prepared dish. Place on a baking sheet and bake 30 to 40 minutes (soufflé dish) or 20 to 25 minutes (ramekins), until soufflé rises. Serve immediately.

Recipe by Tracy Ceurvels.


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