A classic French dessert with a gooey, rich chocolate center and delicate fluffiness. This soufflé balances precise technique and indulgent flavor for a restaurant-quality result at home. Perfect for impressing guests or satisfying sweet cravings.
Semi-sweet chocolate 1 cup (85g) chopped
Unsalted butter 1/2 cup + 1 tbsp (113g)
Granulated sugar 3/4 cup (75g base + 18g for egg whites)
Large eggs 6 (room temperature, separated)
All-purpose flour 2 tbsp (20g)
Vanilla extract 1 tsp
Cocoa powder 2 tbsp (20g) (Dutch-process recommended)
Preheat oven to 350°F (175°C) and butter a 6-cup soufflé dish thoroughly. Dust with granulated sugar, tapping to coat.
Melt chocolates and 1/2 cup butter in a double boiler, stirring until smooth. Remove from heat and whisk in egg yolks, flour, cocoa powder, vanilla, and 75g sugar.
Bowl of egg whites, add a pinch of salt and 18g sugar. Beat until soft, billowy peaks form without over-beating.
Gently fold 1/3 of egg whites into chocolate base to lighten, then fold in remaining egg whites carefully to maintain volume.
Transfer to prepared soufflé dish, smoothing top. Gently run a knife around edges to create a slight crust.
Bake 25 minutes, until risen and golden but center remains soft. Serve immediately, dusted with powdered sugar.
Use room-temperature eggs for maximum volume
Clarify butter for base (removes milk solids) for a smoother texture
Substitute coconut sugar for deeper caramel notes
Avoid opening oven during first 20 minutes to prevent collapsing
Serve with vegan ice cream for a non-dairy option if desired