Chocolate Souffle

by Chef Daniel Morduchowicz

Souffle is the one recipe that can is really worthy of being called magical. It depends on the proper technique, but once you understand the basics, you'll be making it over and over again, as an expression of your love

- Chef Daniel Morduchowicz


Total Servings
Calories Per Serving
Prep Time
Cook Time
Total Time
60 minutes


  • 2 eggs
  • 1 tbsp sugar (for the egg whites)
  • 2 oz good quality chocolate
  • 1 tbsp butter (for the ramekins)
  • 1 tbsp butter (for the bechamel
  • 1 tbsp flour (for the bechamel)
  • 2 oz sugar (for the ramekins)
  • 1 tbsp powder sugar


  • Turn on the oven to 375F.
  • Butter, then sugar, your ramekins to make it easier to unmold. It is also said that having sugar on the inside of the ramekins will help the soufflé maintain its volume. This has not been corroborated scientifically, and there are those who say this is absolutely not true.
  • Separate the egg whites, keep one egg yolk for the soufflés and keep the other egg yolk for a different use.
  • Melt about a tbsp of butter at low heat.
  • Add 1 tbsp of all purpose flour, 1 tsp at a time and whisk to dissolve.
  • Add 1/2 cup of whole milk and heat up, whisking permanently until the sauce thickens.
  • Meanwhile melt the chocolate in a double boiler at low temperature.
  • Once the bechamel is thick, pour it into the chocolate and mix well.
  • Temper the egg yolk by adding a small amount of the hot mixture, whisking this new mixture together, then combining both. Set aside.
Airy Base
  • Add 1 tsp of sugar to the egg whites.
  • Beat until you achieve soft peaks, adding the rest of the sugar as you go.
Combining both bases, and into the oven
  • Fold a small amount of the creamy base to the egg whites, being careful not to overmix.
  • Then, add the whole of the now lightened creamy base to the egg whites and fold carefully making sure not to deflate the air bubbles you worked so hard to create.
  • Pour into the prepared ramekins and place in the oven for 10 to 15 minutes until the soufflés have risen.
Finishing and serving
  • Dust the soufflés with powdered sugar, and serve immediately.


  • Breaking a recipe down into smaller components produces much more confidence and it makes remembering what to do much easier. In the case of a chocolate soufflé, there are two main procedures: creating a creamy base, and an airy base.
  • The creamy base can be accomplished in many ways. Traditionally we make a bechamel sauce, in which we dissolve the chocolate. To this creamy base, in order to make it richer, we also add an egg yolk.
  • The airy base is done by beating egg whites to soft peaks. To stabilize the egg whites we also add about 1 tbsp of sugar, which has the added advantage of creating a sweeter result.
  • Just before the soufflés go into the oven we finish whisking the egg whites to soft peaks and carefully fold both bases together.
  • The soufflés will take more or less time in the oven. As usual conditions change from environment to environment. It is always important to pay attention to your results rather than the exact procedures in the recipe.
  • The soufflé does not wait. It will start deflating the minute it begins to cool down. There’s very little time to bring it to the table, so people should be seated, ready to eat, once the soufflé comes out of the oven.

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