Ola Rokita

Hi! I am Ola and I want to share with you my simple baking recipes that can change your life and how you feel.
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Chocolate Soufflé

Ola Rokita01 February 2021Comments (0)

Chocolate Souffle


Chocolate soufflé is one of my favorite chocolate desserts. I remember tasting my first chocolate soufflé in a fancy French restaurant. At first bite I was in love. It felt like eating a chocolate cloud with a gooey and warm center.

This special dessert is also airy, moist, and extremely decadent. So when I crave for something chocolaty, this soufflé hits the spot.

Baking a chocolate soufflé is easier
than you think

Although baking a chocolate soufflé may sound intimidating, it’s not as complicated as it may appear. It only requires a few basic ingredients, such as chocolate and eggs, and a few easy steps.

A flourless wonder

Those who are gluten intolerant will also appreciate this delectable dessert because it’s made without flour. Some soufflé recipes include a small amount of wheat flour to help preserve the shape, and avoid the crust to crack or deflate too much after baking.

However, instead of wheat flour, I use a couple of tablespoons of almond flour, and that usually helps preserve a beautifully shaped dome of the soufflé.

Take your chocolate soufflé up
a notch with extra flavor

Almond flour also complements the chocolate nicely and adds a subtle nutty flavor, making the taste slightly complex.

To further enhance the flavor you can also add a tablespoon of orange liquor. Orange flavor nicely complements the slight bitterness of the chocolate. But, if you don’t have orange liquor handy, you can either use some orange zest or vanilla instead. I’m a fan of adding vanilla flavor because my kids prefer it too.

If you love soufflés, invest in
a set of ramekins

For best results, it’s important to have a set of the right baking dishes called “ramekins” to bake individual desserts. Ideally 5 oz – 6 oz (150-180 ml) ramekins are the most suitable size. With my recipe, I use about 9-10 5.5 oz (155 ml) ramekins.


soufflé with raspberries


When preparing a soufflé, it’s important to serve it right after baking. You can set aside the extra unbaked ones on the kitchen counter for a few hours and bake them later.

But, once baked, they need to be consumed right away. And, preferably with a scoop of vanilla ice-cream, whipped cream, and a few raspberries or strawberries on the side.

You’ll be in heaven!


Chocolate Souffle


  • 1 cup semi-sweet chocolate chips
  • 6 egg whites
  • 4 egg yolks
  • 6 tbsp powdered sugar
  • 2 tbsp almond flour (optional)
  • 1 tsp vanilla extract
  • ½ cup whole milk
  • 4 tbsp unsalted butter


  1. Preheat the oven to 375° Fahrenheit or 190° Celsius.

  2. In a medium heatproof glass bowl add the chocolate chips, chopped butter, and milk.

    melting chocolate with milk
  3. Heat up about two cups of water in a medium size pot, and once it boils reduce the heat so the water simmers. Set the bowl with the chocolate, chopped butter, and milk on top of the pot with the simmering water.

  4. As the bowl contents begin to melt, stir them gently together using a spatula until the mixture becomes uniform and smooth.

    melting chocolate
  5. Remove the bowl from the top of the pot and allow the chocolate mixture to cool off for at least 10 minutes.

  6. In the meantime, separate the egg yolks from the egg whites.

    egg yolks and egg whites
  7. Add four tablespoons of sugar and vanilla to the egg yolks, and using a hand mixer, beat them together until you obtain a pale yellow mixture.

    egg yolks and sugar
  8. Combine the beaten egg yolks with the melted and cooled off chocolate mixture, and using a spatula stir them together.

    combine egg yolks with melted chocolate
  9. Beat the egg whites using a hand mixer until they start to become firm. Add two tablespoons of powdered sugar and continue mixing until their consistency becomes stiff.

    beating egg whites
  10. Add the beaten egg whites to the chocolate mixture and gently stir them together so as not to burst too many air bubbles.

    adding egg whites
  11. (Optional) Add the alomond flour and gently combine with the wet ingredients.

    adding almond flour
  12. Once combined, fill each ramekin half way with the soufflé mixture. You'll need about 10 ramekins for the amount of batter made in this recipe.

    ramekins with batter
  13. Add 6-7 chocolate chips to each one and then top it off with the chocolate soufflé batter to the rim.

  14. Place the ramekins filled with the soufflé batter onto a large cookie sheet and put them in the oven.

  15. Bake for about 18-20 minutes, depending on your oven. Sprinkle some powdered sugar on top and serve right after baking.

    baked soufflé

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