Chocolate Espresso Soufflé
A rich and airy chocolate soufflé infused with strong espresso. This classic French dessert is perfect for a special occasion.
Ingredients
- 3 1/2 tbsp strong espresso freshly brewed
- 5 oz bittersweet chocolate
- 3 tbsp granulated sugar
- 4 egg whites
- 3 egg yolks
- Butter
- extra granulated sugar
- 1 tbsp powdered sugar
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 49.4 mg
- Iron: 1.54 mg
- Magnesium: 10.5 mg
- Phosphorus: 174 mg
- Potassium: 121 mg
- Zinc: 1.13 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 5 oz bittersweet chocolate
- 3 tbsp granulated sugar
- 4 egg whites
- 3 egg yolks
- Butter
- extra granulated sugar
- 1 tbsp powdered sugar
Prepare
- 3 1/2 tbsp strong espresso, freshly brewed
Let's Cook
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Step 1.
Preheat the oven to 400°F.
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Step 2.
Brew 3 1/2 tablespoons of strong espresso and set aside.
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Step 3.
Melt 5 oz bittersweet chocolate in a double boiler or a heatproof bowl set over simmering water, stirring occasionally, until smooth and warm (like bathwater, not boiling). Remove from heat.
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Step 4.
While the chocolate melts, thoroughly butter the insides of four 5-oz ramekins all the way to the top. Add a couple tablespoons of granulated sugar to each ramekin, then rotate and tilt to coat the buttered surface evenly; pour out excess sugar. This coating helps the soufflé rise evenly.
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Step 5.
In a clean, dry mixing bowl (copper if available), whip 4 egg whites until frothy. Add 3 tablespoons granulated sugar and continue beating until soft peaks form (the whites should hold a gentle peak that flops over, not stiff). Do not overbeat.
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Step 6.
While the egg whites are beating, stir 3 egg yolks into the melted chocolate until combined, then add the hot espresso and stir until smooth.
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Step 7.
Immediately fold the beaten egg whites into the chocolate mixture gently but thoroughly, using about 18 strokes, until no white streaks remain.
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Step 8.
Divide the batter evenly among the prepared ramekins, filling them to the top. Bake for 8 to 9 minutes, until puffed and set but still slightly jiggly in the center. Do not slam the oven door.
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Step 9.
Dust the soufflés with powdered sugar and serve immediately, with whipped cream if desired.