Bittersweet Chocolate Soufflés

Bittersweet Chocolate SoufflésRecipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
These chocolaty soufflés, which are airy and elegant, garnered out test kitchens' highest rating.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 206
Caloriesfromfat 24 %
Fat 5.5 g
Satfat 3 g
Monofat 1 g
Polyfat 0.3 g
Protein 5.2 g
Carbohydrate 34.1 g
Fiber 2.3 g
Cholesterol 55 mg
Iron 1 mg
Sodium 75 mg
Calcium 33 mg


Cooking spray
2 tablespoons granulated sugar
3/4 cup granulated sugar, divided
1/2 cup Dutch process cocoa
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/2 cup 1% low-fat milk
1 teaspoon vanilla extract
2 large egg yolks
4 large egg whites
1/8 teaspoon cream of tartar
3 ounces bittersweet chocolate, finely chopped
1 tablespoon powdered sugar


Preheat oven to 350°.

Coat 8 (4-ounce) ramekins with cooking spray, and sprinkle with 2 tablespoons granulated sugar.

Combine 1/2 cup granulated sugar, cocoa, flour, and salt in a small saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook until thick (about 3 minutes), stirring constantly. Remove from heat; let stand 3 minutes. Gradually stir in vanilla and egg yolks. Spoon chocolate mixture into a large bowl; cool.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 1/4 cup granulated sugar and cream of tartar, beating mixture until stiff peaks form. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture and the chopped chocolate. Spoon into prepared ramekins.

Bake at 350° for 15 minutes or until puffy and set. Sprinkle with powdered sugar.