Chocolate Soufflé

By Mark Bittman

Updated September 9, 2025

  • Evan Sung for The New York Times
Media 1 of 1
Total Time
45 minutes
Cook Time
20 minutes
Rating
4(915)
Comments
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Some of the most experienced home cooks are afraid of soufflés. They’ll never rise, they’ll immediately fall, they’re difficult to make, they’re temperamental. Yet people do want to make soufflés — or want them made for them. Hence this recipe, which is not only not scary, it’s also easy. It can be made ahead of time, it’s rich and light, it will dazzle your significant other (or anyone else), and it requires no more effort than it takes to beat a few eggs.

Featured in: By Public Demand: Chocolate Soufflé

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Ingredients

Yield:2 servings

  • About 1 tablespoon butter for dish

  • ⅓ cup sugar, plus some for dish

  • 3 eggs, separated

  • 2 ounces good quality bittersweet chocolate, melted

  • Pinch salt

  • ¼ teaspoon cream of tartar

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

52 grams carbs; 255 milligrams cholesterol; 409 calories; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 20 grams fat; 2 grams fiber; 170 milligrams sodium; 9 grams protein; 49 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). Sprinkle each with sugar, invert it and tap to remove excess sugar.

  2. Step 2

    Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.

  3. Step 3

    Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula. Transfer to prepared soufflé dish(es); at this point you can cover and refrigerate until you are ready to bake.

  4. Step 4

    Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. Serve immediately.

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Ratings

4 out of 5
915 user ratings
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Comments

Pam

First thing, the number of servings is absurd. This serves 6 people, easily. Using room temperature egg makes a marked improvement. If you use 1 cup ramekin/souffle dishes, reduce the baking time to 11-13 minutes.

Anika

This was indeed very easy and not imitating to make. Mine rose very nicely and the texture was lovely. Next time, I'll add less sugar though as I found it a tad too sweet. I took other feedback comments on board and added a tablespoon of unsweetened cocoa powder. Loved it! It gave the souffle a real chocolatey flavor. I'll definitely make it again.

Weston

Successfully made with 70% chocolate. Key to this dish is separating eggs cleanly.

Cynthia

Perhaps a tablespoon of instant espresso?

Chuck Cohen

For my oven 32m exactly works best and honestly it could probably go a little longer You don’t really need to butter the cups though springing. Some sugar on top helps with that good sweet crusted top I recommend milk chocolate chips sweetened And I put an extra 1/6th cup of sugar though I like my desserts sweet A lot of other comments recommend an extra table spoon of unsweetened coco powder which is definitely needed I plan on serving this to company tonight and I’m going to make some whip cream to go with it definitely worth making

Noah

I used 4 1 cup soufflé dishes. Definitely make sure your eggs whites are soft peaks. I think mine were too stiff making the soufflé not rise as high. It was still delicious and I want to keep making it.

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