Bittersweet Chocolate Soufflé

Photo: psfreeman

The soufflé must be baked just before serving, but the unbeaten egg whites can be refrigerated up to 1 day in advance. The chocolate-egg yolk mixture can be set aside at room temperature up to 2 hours in advance. Recipe by Sara Quessenberry, December 2010; from the Real Simple website:

Yield: 6 servings
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  • Unsalted butter, at room temperature, for the baking dish
  • 1/3 cup(s) granulated sugar, plus more for the baking dish
  • 6 ounce(s) bittersweet chocolate, chopped
  • 1/3 cup(s) whole milk
  • 4 large egg yolks, at room temperature
  • 8 large egg whites, at room temperature
  • ConfectionersxE2x80x99 sugar, for dusting
  • Brandy CrxC3xA8me Anglaise or vanilla ice cream, for serving


  1. 1. Heat oven to 375° F and set an oven rack in the lowest position. Generously butter a 6- to 7-cup soufflé dish and coat with granulated sugar, tapping out the excess.
  2. 2. Heat the chocolate and milk in a large bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly. One at a time, whisk in the egg yolks.
  3. 3. Using an electric mixer, beat the egg whites on medium-high until soft peaks form. Increase speed to high and gradually (1 tablespoon at a time) add the granulated sugar, beating until stiff, glossy peaks form.
  4. 4. In 3 additions, fold the egg whites into the chocolate mixture. Pour into the prepared dish and bake until puffed and cracked but still slightly jiggly, 30 to 35 minutes (do not open oven before 30 minutes have elapsed). Dust with the confectioners’ sugar and serve immediately with the Brandy Crème Anglaise or vanilla ice cream.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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