Chocolate Souffle (no cream!)

12 May

Having grown up on my older sister Kristin’s chocolate souffle, a recipe that calls for a somewhat scary amount of cream and eggs, I was a bit skeptical about a chocolate souffle that didn’t call for any cream at all. But this was an amazingly simple, tasty recipe with great looking results.


  • 1/3 c sugar, plus some for dusting
  • 3 eggs, separated
  • 2 oz semisweet chocolate, melted (I melted in the microwave, you could consider adding another ounce)
  • pinch salt
  • butter, for the dish


  • Preheat for 350. Butter 2 deep ramekins, and dust with sugar.
  • Beat yolks with all but 1 tbsp sugar with an electric beater, until very thick. Mix in melted chocolate until combined.
  • Wash and dry beaters, then beat egg whites with salt until soft peaks form. Add remaining sugar and beat until peaks are glossy and stuff. Stir in a large spoonful of whites into the egg yolk mixture and fold in to lighten. Then fold in the remaining whites.
  • Transfer to ramekins and bake ~25 minutes, or until center is nearly set and puffy.

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