Individual Chocolate Souffles

Individual Chocolate Souffles

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  • 1 stick butter plus extra to butter ramekins
  • 8 ounces bittersweet chocolate, coarsely chopped
  • 4 large eggs
  • 1 large egg yolk
  • 1/2 cup sugar
  • 1 teaspoon Vanilla, Kahlua or Rum
  • 1/4 teaspoon salt
  • 2 tablespoons flour
  • cocoa to dust ramekins


Very generously butter the eight 6-ounce ramekins. Dust with cocoa powder, turning the ramekin to distribute, then turn over and gently tap out the excess. Tapping from the first ramekin into the second, then into the third, etc. conserves the amount of cocoa needed.

Melt butter and chocolate in the top portion of a double boiler, stirring until smooth or in the microwave for about a minute, stirring, then heating for 30-second increments, stirring after each until melted. Remove from heat or microwave and stir together until smooth.

Beat the eggs and yolk along with the sugar and alcohol of choice with a mixer until the color is pale yellow, the volume nearly tripled and it reaches the ribbon stage – the mixture will drop from the beaters in a heavy thick ribbon. This will probably take about eight to 10 minutes with a hand-held and four to five with a standing mixer.

Drizzle the chocolate mixture over the egg mixture. Sprinkle flour over the top and gently fold together until batter is completely mixed. Pour or spoon into prepared ramekins.

At this stage, the souffles may baked immediately, refrigerated for up to 8 hours, keeping in mind they’ll need to come back to room temperature for about 30 minutes before baking, or they may be frozen, tightly wrapped in plastic wrap and then foil, where they’ll keep for a month, and may be baked from the frozen state.

To bake, preheat oven to 400 degrees. Place ramekins on a tray or cookie sheet and place in oven. Bake for about 10 to 12 minutes; the cakes will rise over the rims. They’re done when they have a thin crust and the center jiggles when you tap ramekins. If frozen, bake 12 to 14 minutes.

Let cakes sit for a minute before running a knife around the edges to loosen the cake. Place a plate upside down over the ramekin and invert. Let sit for a few seconds and the cakes should slide out. Gently tap if not, and if the cake still doesn’t release onto the plate, run a knife around the edge of a ramekin again.

Serve immediately with a dusting of cocoa powder or powdered sugar. If desired, raspberries, a raspberry coulis, a drizzle of chocolate or caramel sauce, a custard sauce, whipped cream or ice-cream pair well with this dessert.

Note: I find these rise higher with a paper collar wrapped around the ramekin.

Nutritional Value: Calories 344; Total Fat 27g 41 %; Saturated Fat 14 72 %; Monounsaturated Fat 4 g; Polyunsaturated Fat 1 g; Trans Fat 0 g’ Cholesterol 162 mg 54 %; Sodium 191 mg 8 %’ Potassium 42 mg 1 %; Total Carbohydrate 29 10 %; Dietary Fiber 2 8 %; Sugars 23 g; Protein 6 12 %; Vitamin A 10 %; Vitamin C 0 %; Calcium 2 %; Iron 7 %

Keywords: Chocolate, Cook's Illustrated, Desserts, Freezes Well, Souffle

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