How to Make a Chocolate Soufflé

by Tate Mac

This yummy chocolate dessert is high in protein and gluten free!


  • Unsalted butter and sugar for preparing dish
  • 8 Ounces bittersweet or semisweet chocolate
  • 6 eggs, separated and room temperature
  • ⅛ Teaspoons salt
  • ½ Teaspoons cream of tartar
  • ¾ Cups sugar
  • 1 Teaspoon vanilla extract
  • whipped cream/ vanilla ice cream for serving
  • Instructions

    Step 1

    Collect ingredients.

    Step 2

    Preheat your oven to 375 degrees F.

    Step 3

    Thoroughly coat your soufflé dish with melted butter.

    Step 4

    Once coated with butter, dust bottoms and sides with sugar.

    Step 5

    Place your chocolate in the top pan of a double boiler, over an inch of simmering water. Heat, stirring often, until the chocolate melts, without burning it. Remove from the water to let it cool.

    Step 6

    Separate the egg whites and yolks.

    Step 7

    Collect sugar, cream of tartar, and salt. Add salt and cream of tartar to the egg whites and beat at medium-high speed until soft-peaked. It's at soft peak when it can almost be formed into a peak.

    Step 8

    (This is soft peak) Once at soft peak, slowly add the 1/4 cup of the sugar and beat until stiff, glossy peaks form.

    Step 9

    Stiff peak.

    Step 10

    In another bowl, whisk the egg yolks until thick and pale in color. Whisk in the remaining 1/2 cup of sugar and the vanilla.

    Step 11

    With a rubber spatula, fold in the melted chocolate.

    Step 12

    Fold one-fourth of the beaten egg whites into the chocolate mixture to lighten it.

    Step 13

    Continue to fold in all egg whites until thoroughly combined.

    Step 14

    Spoon or pour into the prepared soufflé dish until 5/6 full.

    Step 15

    Place in the preheated oven and bake until puffed, set, and the center slightly jiggles when given a gentle shake. About 25-30 minutes.

    Step 16

    Dust with powdered sugar and serve immediately with ice cream or whipped cream!