Molten Chocolate Soufflés

//Molten Chocolate Soufflés
Molten Chocolate Soufflés 2017-01-21T22:07:02+00:00

Project Description

Molten Chocolate Soufflés
Serves 4 (*or more)


  • Butter for ramekins
  •   3/4 cup 60 – 72% cacao chocolate/chocolate chips (5 oz/142g)
  •   1 stick (4 ounces) butter; ( add a pinch of salt if using unsalted. Actually, I use salted butter and add a pinch of salt-because I can! )
  •   2 large eggs
  •   3/4 cup superfine sugar
  •   3 tablespoons all-purpose flour (substitute almond or other GF in same quantity)
  •   1/4 cup semi-sweet (over 46% cacao) chocolate chips (1.67 oz/47g)

This recipe takes about 15 minutes to prep; less if you use a stand mixer. Seriously, so easy and always comes together beautifully.

I’m a prep freak. But, proven to save time and error, I always begin with my mise en place ; roughly translated “set in place.” (Hey, if it wasn’t a thing, would the French have given it a name?) Have all your ingredients (measured) and equipment in place before you start. 

Place a baking sheet (yes, the one shown under all the ingredients) in your oven, preheated to 400°. “Know your oven” – yes, you may quote me on that. They can vary greatly. Mine is about 15 degrees hot.

Butter four (4) 2/3-cup ramekins all the way to their rims and set aside. Be generous.

Using a microwave oven or double boiler, melt together the ¾ C chocolate and the butter.  Be careful not to over cook; microwave in short increments of time or on your stove top, bring water to boil under double boiler, remove from heat and place double boiler containing chocolate and butter over water and let sit for approximately 10 minutes or until fully melted when blended. Set aside to cool.

In a separate bowl, combine eggs, sugar (and salt) and beat until light yellow in color. This is what provides volume for the soufflé. You may use a stand mixer with paddle but, if you want a workout, grab a good whisk and have at it! Here are the before and after; note the change in color.

Add flour until well combined and then add slightly cooled chocolate mixture slowly to the egg mixture to temper. Be gentle with a whisk or fold in with a spatula.

When fully incorporated, fold in ¼ C chocolate chips.

Divide mixture evenly among ramekins (to about ½” from the top) and place on baking sheet in preheated oven.

*Depending upon how well you beat your eggs and sugar; you may end up with enough batter for 5-6 ramekins. I ended up with 5 this time. – Bonus!!

Bake until they soufflé above the top of the ramekins (about 20 minutes) and their tops are shiny and cracking; the chocolate beneath will be hot and gooey.

Eat while warm but be careful: Serve with ramekins on plates as they will be quite hot.

Wanna spice things up? 
Add 1 ½ tsp cinnamon and a dash of cayenne pepper to the flour before blending that in.

Enjoy, enjoy, enjoy.