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Cinnamon Chocolate Soufflé recipe

Cinnamon Chocolate Soufflé recipe


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  • Dish type
  • Dessert
  • Chocolate desserts

So easy to make and so yummy!

33 people made this

IngredientsServes: 4

  • A little melted butter and caster sugar for coating the souffle dish
  • 75g (2 1/2 oz) plain chocolate
  • 1 tablespoon milk
  • 50g (2 oz) butter
  • 40g (1 1/2 oz) plain flour
  • 300ml milk
  • 1/2 tsp cinnamon powder
  • 5 eggs, seperated into yolks and whites
  • 2 tablespoons of caster sugar

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat over to 200 degrees C / gas mark 6.
  2. Grease an 8 inch souffle dish (or 4 small individual ramekins) with melted butter and dust with sugar.
  3. Put 1 tablespoon of milk and the chocolate in a heat-proof bowl and melt over hot boiling water. Set aside.
  4. Melt butter in a saucepan over gentle heat, then add the flour all at once; mix well and remove from the heat.
  5. Add milk into flour mixture a little at a time, stirring constantly until the mixture forms a creamy paste.
  6. Add melted chocolate, cinnamon and all five egg yolks. Mix well and set aside.
  7. Whisk five egg whites and add sugar, 1 tablespoon at a time. Keep whisking until egg whites look like foamy bubbles.
  8. Slowly add whisked egg whites into chocolate mixture. Pour into souffle dish and bake for 20 minutes.
  9. Serve immediately.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)


  • 3 tablespoons granulated sugar, divided
  • 2 ½ ounces semisweet or bittersweet chocolate, chopped
  • 1 large egg, separated, plus 2 large egg whites
  • 1 tablespoon heavy cream
  • 1 teaspoon all-purpose flour
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • Confectioners' sugar, for dusting (optional)

Position rack in center of oven preheat to 375 degrees F. Lightly coat two 10-ounce ramekins with cooking spray coat the insides of each with 1 1/2 teaspoons sugar.

Place chocolate in a small microwave-safe bowl. Microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes. (Alternatively, see "No Microwave?" below.)

Whisk egg yolk and cream in a medium bowl until combined. Whisk in the chocolate until smooth, then whisk in flour and cinnamon until incorporated.

Beat egg whites and salt in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in the remaining 2 tablespoons sugar in four additions, until stiff, glossy peaks form.

Using a rubber spatula, gently fold half the beaten whites into the chocolate mixture until fairly smooth then gently fold this combined mixture back into the remaining egg whites until no white streaks remain. Divide between the prepared ramekins and place on a baking sheet. Bake until puffed and firm to the touch, 18 to 22 minutes. Dust with confectioners' sugar, if desired. Serve immediately.

Equipment: Two 10-ounce ramekins

No Microwave? Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until almost melted. Remove from the heat and stir until the chocolate melts completely.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.


Chocolate Soufflé

Ingredients US Metric

  • 4 tablespoons unsalted butter (2 oz), cut into 1/2-inch (12-mm) pieces, plus 1 tablespoon, softened, for dish
  • 1/3 cup granulated sugar, plus 1 tablespoon for dish
  • 8 ounces bittersweet or semisweet chocolate, coarsely chopped
  • 1 tablespoon orange-flavored liqueur, such as Grand Marnier
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon table salt
  • 6 large eggs, separated, plus 2 extra large eggs whites
  • 1/4 teaspoon cream of tartar

Directions

Adjust the oven rack to a lower-middle position and preheat the oven to 375°F (191°C).

Butter a 2-quart (1.9 l) souffle dish, then coat the dish evenly with 1 tablespoon sugar and refrigerate until ready to use.

In a medium or large heatproof bowl set over a saucepan filled with 1 inch (25 mm) barely simmering water, melt the chocolate with 4 tablespoons butter, making sure the water doesn’t touch the bottom of the bowl and stirring the mixture occasionally until smooth.

Stir in the liqueur, vanilla, and salt. Remove from the heat and let cool slightly.

Using a stand mixer fitted with the paddle attachment on medium speed, beat the egg yolks and 1/3 cup sugar until thick and pale yellow, 3 to 5 minutes.

Fold the beaten egg yolk mixture into the chocolate mixture.

Using a clean, dry mixer bowl and whisk attachment on medium-low speed, beat the egg whites and cream of tartar until foamy, about 1 minute. Increase the speed to medium-high and beat until stiff peaks form, 3 to 4 minutes.

Using a silicone spatula, vigorously stir 1/4 of the beaten egg whites into the chocolate mixture. Then gently fold in the remaining whites just until incorporated.

Transfer the mixture to the prepared dish and bake until fragrant, fully risen, and the exterior is set but the interior is still a bit loose and creamy but not soupy, 25 to 30 minutes.

Serve the souffle immediately by bringing the dish to the table, accepting oohs and aahs, and then spooning it into individual dishes. Originally published May 9, 2020

Mocha Souffle

Add 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water along with the liqueur in step 3.

Recipe Testers' Reviews

This chocolate souffle is a wonderfully rich and, at the same time, light and fluffy dessert that makes a great show-stopping presentation.

The dark chocolate and the airiness from the egg foam are a wonderful contrast. Warm and comforting!

My dish was 2.5 L (so slightly larger than in the recipe) but it fit all
the souffle. Probably could have used half the butter for the dish but extra butter never hurt anything.

I did not have Grand Marnier and substituted Triple Sec

In my 6-qt Kitchenaid, the small amount of yolks and sugar weren't really enough for the paddle to grab, so it took longer to get to a light yellow color, about 4 1/2 minutes total. Might be different with a hand mixer.

The 25 minutes was perfect timing for my chocolate souffle and I was super impressed that it didn’t deflate much even after sitting. It’s very rich so I would suggest 8 servings or maybe 10 if served with creme anglaise or ice cream. We did the mocha version and it was perfect for our coffee-loving household.

I had never made a chocolate souffle before so I decided it was time I attempt a dessert that sounds fancy and complicated but is no more complicated than a pudding or custard in cake form.

As I didn’t have an official souffle dish, I chose the next best thing in my house. I used a 3-quart stainless steel saucepan. I used the softened butter to coat the entire inside of the pan, not knowing how high the souffle would rise, and coated the pan with 1 tablespoon of sugar, which was an ample amount.

The results of this chocolate souffle were delicious and, although dark chocolate isn’t the preferred chocolate by the younger crowd in our house, they really did love the texture and taste of this souffle. It was a hit and a fun surprise dessert on a Thursday night during the time of quarantine.

I used Cointreau for my orange liqueur. I initially baked the souffle for 25 minutes, at this point it was set but the interior looked like uncooked batter. I opted to bake another 5 minutes, still a bit soft so I erred on the side caution and baked another 5 minutes. It was a perfect texture, almost like an airy mousse cake, rather delightful!

This will serve 8. With the addition of fresh whipped cream, it would be perfect!

This chocolate souffle is rich and creamy. I served it hot from the oven with a scoop of vanilla ice cream. The leftovers were delicious—almost like an airy but very fudgy brownie.

The batter didn't take long to make and the souffle was ready to go as soon as we finished dinner. I didn't have Grand Marnier so I used Chambord. If I'd had them, a few raspberries would have been nice sprinkled on top.

My souffle dish was 1 1/2 quarts instead of 2. I used two 6-ounce ramekins for the extra batter. I should have used 4 extra ramekins. The smaller dishes baked in 20 minutes the larger one in 25 minutes.

If it were up to my family, this chocolate souffle would serve 6. But realistically, I'd recommend 8 to 10 servings.

By the end of the cooking time, the top of my chocolate souffle was a bit brown in spots. The recipe tasted of chocolate and not so much of orange.

I couldn’t find any Grand Marnier in the supermarket and so I had to substitute Cointreau. I didn't really think the finished dish had much flavor from the liqueur, and so perhaps I would suggest trying Grand Marnier next time in case it has more flavor.

I would tend to temper the egg mixture with the chocolate mix, so adding a little at a time to prevent cooking the eggs. After 25 minutes of baking, I tested the souffle as suggested and thought that perhaps it was too soupy in the middle. Therefore I decided to cook it for an additional 5 minutes.

If I were to make this chocolate souffle again, I would like to make it in individual souffle dishes as I think the rise would have been more impressive that way. Obviously the cooking times would be shorter with individual souffles.

I love chocolate desserts where the taste of chocolate is intense, like this one. A soufflé is a dessert that can be very impressive when you serve it, but technically demanding to make it, and about which we feel that the chances of success may be small. Not billowing as expected and to deflating upon barely leaving the oven are our biggest fears. But neither of these happened with this chocolate souffle recipe, and although it was the first time I’ve made a sweet soufflé, it came out perfect!

It has a very light consistency, which remains after taking it out of the oven, and a slightly crunchy crust, a rich chocolate flavor, and it isn’t too sweet. Simply delicious! It made me want to try other soufflé variations.

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Recipe Summary

  • 1 teaspoon melted butter, or as needed
  • 2 tablespoons white sugar
  • 2 ounces 70% dark chocolate, broken into pieces
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 4 ⅓ tablespoons cold milk
  • 1 pinch salt
  • 1 pinch cayenne pepper
  • 1 large egg yolk
  • 2 large egg whites
  • 1 pinch cream of tartar
  • 1 tablespoon white sugar, divided

Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.

Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.

Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.

Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.

Place 2 egg whites in a mixing bowl add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.

Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.

Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.


22 Heavenly Paleo Souffle Recipes (Savory and Sweet)

Souffle has a reputation for being finicky and difficult to make. But it doesn’t have to be! Try these paleo-friendly soufflé recipes with no sugar or grains, and usually minimal natural sweeteners. There are some savory and some sweet, but all are simple to make and will be a perfect breakfast, dessert, or dinner side dish your family will love.

1. Berry Pancake Souffle
With the natural sweetness of berries (whatever your favorites are), this soufflé doesn’t need any added sweetener. It only needs grassfed butter or ghee, eggs, vanilla extract, and a touch of cinnamon for a delicious breakfast that takes only a few minutes to make.

2. Raspberry Souffle
Just look at how this beautiful soufflé rises up out of the ramekin with pure perfection! The flavor is sweet and delicate with bright raspberries. This is maple sugar-sweetened with a touch of honey and arrowroot powder to make the texture work.

3. Butternut Squash Souffle
This sweet soufflé is spiced with ground cinnamon and vanilla extract and sweetened with a bit of honey. You’ll need lots of butternut squash for this recipe, so it’s a great way to use up those squashes you’ve had hanging out in your pantry or cool storage since the fall.

4. Strawberry Souffle Omelet
This strawberry breakfast treat is made with vanilla and almond extract for a decadent and sophisticated flavor, sweetened with organic coconut sugar. Use lots of fresh sliced strawberries and sprinkle sliced toasted almonds over the top!

5. Paleo Apple Pie Souffle
This one tasted just like your grandmother’s apple pie, but without all the grains and refined sugars. You’ve got an apple bottom with cinnamon, a custardy egg filling, and a fluffy meringue-like egg white topping. And this one’s got no added sweetener, so it’s a great light dessert or breakfast.


Photo: The Little Green Spoon

6. Flourless Dark Chocolate Souffle
This is one of the simplest soufflé recipes you can make with just almond milk, coconut sugar, dark chocolate, egg yolks, and egg whites. It’s a great starting point if you’re never made soufflé before because the ingredients are simple, and also because chocolate.

7. Raspberry Souffle With Molden Chocolate Center
This light soufflé is filled with bright raspberry flavors and a melty, chocolate center. For the granulated sugar substitute, try coconut sugar—maple sugar would also work well and may preserve the light pink color of the soufflé a bit better than coconut sugar.

8. Mini Sweet Potato Souffles
Made with sweet potato and banana, these naturally-sweet (nothing added!) desserts are packed with flavors from pecans, walnuts, or almonds, vanilla, cinnamon, and ground nutmeg with shredded coconut. And you’re getting a vegetable for dessert!

9. Butternut Squash Souffle
The last butternut squash soufflé I showed you was a sweet version with cinnamon, and this one is savory instead. You’ll just need eggs (separated), squash, coconut milk, salt, and pepper. This makes a great fall or winter side dish when you need something protein-rich.

10. Spinach and Chard Souffle
This soufflé is perfect as a dinner dish with fresh spinach and Swiss chard, coconut milk, onion, garlic, and nutmeg as the flavors. It’s also a fun and healthy way to dress up spinach and chard if you’re tired of having them sautéed or in salads. Try a soufflé for a change!

11. Simple Egg Souffle
If you love having eggs for breakfast but you’re running out of ideas to make them fun and different than your usual omelet, give this recipe a try. You’ll need lots of eggs, coconut milk, onion powder, baking powder, almond flour, sea salt, black pepper, and a cooking fat of your choice.

12. Souffle Frittata
Part soufflé, part frittata, this breakfast is super easy to make and is a welcome change for breakfast. It’s made with butter and eggs (yum) and you can fill the recipe with your favorite frittata fillings—anything you want as long as you follow the proportions.

13. Carrot Souffle
This carrot soufflé is a great dinner side dish to get your veggies in along with some protein from the eggs. The flavor combination is awesome, with savory onion as well as cinnamon and vanilla. You’ve never had anything like this delicious soufflé before!

14. Strawberry Pudding Souffle
These treats are soft and light as a cloud, with a delicious strawberry flavor you won’t be able to resist. You can make them with either fresh or frozen (thawed) strawberries. Fresh lemon juice adds some spunk to the flavor and raw honey is the only sweetener.

15. Spinach and Bacon Souffle
You knew there’d be a bacon soufflé, didn’t you? Here it is! You’ll need bacon, ghee, tapioca flour, nutritional yeast (for a cheesy flavor without dairy), almond milk, sea salt, black pepper, eggs yolks and whites, and baby spinach. This is a super healthy soufflé that’s packed full of bacon flavor.

16. Easy Paleo Chocolate Souffle
Here’s another take on chocolate soufflé, and this one is full of healthy fats like coconut oil, and coconut milk. The honey sweetener is optional, because the dark chocolate will be a bit sweetened already. This could be a delicious low-sugar dessert if you want it to be!

17. Thanksgiving Savory Bacon Butternut Squash Souffle
While this soufflé would be perfect as a side dish for a Thanksgiving dinner, you can enjoy it whenever you want! Make it with butternut squash, eggs, bacon, bacon fat (this one infuse the whole soufflé with bacon flavor), garlic, shallots, fresh thyme, sage, salt, and pepper.


Photo: Jane’s Healthy Kitchen

18. Paleo Dark Chocolate Souffle
Dark chocolate soufflé desserts are like a beautiful marriage of cake and mousse. This version is decadent with coconut milk, coconut butter, raw honey, pure cacao powder, vanilla, and a touch of coffee powder, which really brings out the chocolate flavor.

19. Spinach Souffle
I can’t get over how beautiful this deep, green soufflé is. It has a light flavor with fresh spinach, coconut milk, salt, pepper, garlic powder, and nutmeg. It’s also incredibly easy to make! Serve this as a side dish with any meal of the day to help you get in your greens.

20. Paleo Dark Chocolate Souffles For Two
Looking for a great date night dessert with chocolate and amazing flavors? Here’s your winner! This soufflé for two has dark chocolate, maple extract, coconut milk, maple syrup, cinnamon, and extra delicious toppings like extra maple syrup, whipped coconut cream, and raspberries.

21. Meyer Lemon Custard Souffle
For this recipe, you’ll just need to replace the evaporated cane juice with either coconut sugar or maple sugar. The rest is easy! Just an eye, Meyer lemon, a touch of arrowroot starch, and some butter. These light and springy soufflé custards are full of lemon flavor.

22. Breakfast Fruit Souffle
Make this easy soufflé with eggs, cinnamon, coconut oil, vanilla, and maple syrup. You can top it with whatever fruits you like to have for breakfast—I’d go with a mixture of berries like strawberries, raspberries, blueberries, and blackberries. Maybe some banana, too!


So, it’s the nature of Souffles to deflate a little once they come from the oven. However, collapsing souffle points to signs of possibly not being cooked for long enough. Also, make sure you have that cream of tartar in there to stabilize the egg whites and make them stronger.

Here’s the hard part: Take the souffle out of the oven too soon and it will collapse within moments and be too moist inside. Take it out too late and it will collapse in the oven.

First, let it bake undisturbed for at least 80 percent of it’s cooking time. Then, for the remainder of the cooking time, watch for the crown of the souffle to become nicely risen and browned. It should NOT wobble too much once ready. Say a prayer and remove it carefully.


Easy Chocolate Soufflé

Soufflés don't have to be something you fear. Aside from this being one of our all time favorite chocolate desserts, preparing it is surprisingly easy. For tall, beautiful results, you'll have to whip some egg whites, which might take some arm work, but it's nothing complicated. Straight from the oven with a quick showering of powdered sugar, your dinner guests will be in awe. Here are a few tricks to achieve that high-rising goal.

Coat your ramekins with sugar.

Grease your ramekins really well with butter, then give them a good dusting of granulated sugar. This includes the very top rim of your ramekins as well. The sugar will help ensure the chocolate isn't clinging to the sides of your dish and makes sure that your soufflé will rise tall past the rim.

Don't open your oven.

You will be so tempted to take a peak at your work, but don't! Use your oven light if you want to see what is happening, but opening the oven door let's heat escape and a quick change in temperature will cause the soufflés to deflate. Just trust and wait to open the oven for when you are ready to pull them out.

Serve straight away.

This is a great dessert to have prepped and ready ahead of time. Sadly, they don't last very long once out of the oven, so you'll want to serve them quickly. A little ice cream or whipped cream dolloped on top will go a long way! You can make these ahead of time and covered in plastic wrap can be left out at room temperature for 1 hour or in the refrigerator for up to 1 day.


  • 2/3 cup cream (heavy)
  • 12 ounces chocolate (dark, chopped)
  • 2 sticks cinnamon
  • 2 tbsp. butter (unsalted, at room temperature)
  • 1/8 tsp. salt
  • 1/3 cup cocoa solids (or powder)
  • 1 tbsp. cinnamon (ground)

Place the chopped chocolate in a large bowl and set aside.

Combine the cinnamon sticks with the cream in a medium small saucepan over medium heat, and bring the cream to a simmer.

Once simmering, remove the pan from the heat and cover it with a lid. Let it sit for 30 minutes to absorb the flavors.

After 30 minutes, remove the lid, return the pan to the heat, and bring the cream to a simmer once more.

Pour the hot cream through a fine mesh strainer into the chocolate bowl, straining out the cinnamon sticks.

Allow the hot cream and chocolate to stand for one minute to soften the chocolate, then whisk the mixture gently until the chocolate melts and the mixture is entirely smooth.

Add the room temperature butter and salt, and whisk them in. This is your ganache.

Cover the ganache with cling wrap, placing the cling wrap directly on top of the ganache so that it is not exposed to air.

Refrigerate the ganache until it is firm enough to scoop but not rock-hard, about 45 to 60 minutes.

Mix the cocoa powder and cinnamon together in a shallow bowl.

Scoop teaspoonfuls of ganache and roll them between your hands to make them round, adding more cocoa powder as necessary to keep them from sticking to your palms.

Place the truffles on a baking sheet covered with parchment or waxed paper.

Store cinnamon truffles in an airtight container for up to a week. They are best served at room temperature when their flavor and texture is the best.


Recipe: Decadent, Guiltless Chocolate Soufflé

Make this delicious chocolate soufflé, and share it with someone you love. It’s got great chocolate flavor, plus strawberries, cinnamon and even a little Cognac. And it’s only 130 calories per serving.

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Ingredients

1 ½ teaspoons oil-based butter spread
¼ cup plus 1 teaspoon sugar
1 tablespoon ground toasted almonds
3 tablespoons plus 1 teaspoon good-quality cocoa
4 large egg whites, at room temperature
1 tablespoon Cognac
½ teaspoon ground cinnamon
1 teaspoon confectioners’ sugar
12 strawberries, thinly sliced

Directions

  1. Preheat the oven to 375°F. Grease/flour 6-ounce soufflé cups with the butter spread.
  2. Mix 1 teaspoon of the sugar with the almonds and 1 teaspoon of the cocoa. Coat the insides and bottom of the soufflé cups, tapping the sides to make sure they are coated.
  3. Heat 2 tablespoons water with the remaining sugar in a nonstick small pot. Bring to a simmer and cook until the mixture becomes thick, about 3 minutes. Do not allow the syrup to color. Brush down the sugar crystals on the sides of the pot with a wet pastry brush as the syrup thickens. It will be quite hot so be careful.
  4. While the sugar and water are simmering, beat the egg whites until stiff in the bowl of an electric mixer. While continuing to beat, slowly and carefully pour the hot sugar syrup into the egg whites. Add the 3 tablespoons cocoa, the Cognac, and cinnamon.
  5. Spoon the mixture into the soufflé cups, tapping each cup to make sure there are no bubbles. Bake for 10 minutes, or until the soufflés are puffed and set. Immediately place the soufflés on dessert plates. Sift the confectioners’ sugar over the tops and decorate each plate with 3 strawberries. Serve Immediately.

Nutrition information

Nutrition information (per serving)

Calories: 130
Total Fat: 2.5g
Saturated Fat: 0.5g
Protein: 5g
Carbohydrates: 24g
Dietary Fiber: 3g
Cholesterol: 0mg
Sodium: 70mg
Potassium: 260mg

Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


Chocolate Soufflé

So glad I was finally able to make this recipe. It is on my list since last year but somehow other recipes went first. Probably was a little scared of the photo session, which in soufflé case it takes from 2 minutes to 5 minutes :) as it deflates soo fast. From the moment I took them out of the oven (forgot the molds were hot which delayed this transfer) and till the moment I put them on the photo table they already deflate a little. But I finally was pretty pleased of the photos and was really really pleased of the taste of this souffle.

I've seen a lot of souffle recipe, some using the basic recipe which uses flour, some without, some with egg yolks, some without, so was pretty hard to decide which recipe to follow. I followed my instinct, and my goal was to have a chocolate soufflé that rise well and have an amazing taste. Every time I combine cocoa powder with chocolate the enhanced taste of chocolate is unbelievable good. So I didn't use flour but used cocoa powder instead.

The words are simply not enough to describe what a chocolate soufflé tastes like. Incredible light, chocolatey and simply divine. If you are a chocolate lover you really really have to do this and simply enjoy it.

Related Posts:

Recipe slightly adapted after Saveur



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