Chocolate Espresso Souffle

  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 31 mins

If you want your soufflé to rise above the dish, you can make this in a 4-cup soufflé dish. Make a collar by wrapping a strip of buttered parchment paper around the outside of the dish and securing it with a string. Serve this soufflé with vanilla ice cream or frozen yogurt.


-- Butter to coat baking dish
1/2cup sugar, divided
3tablespoons espresso or very strong brewed coffee
5ounces bittersweet chocolate, chopped
6-- egg whites
4-- egg yolks


  1. Preheat oven to 400F. Thoroughly butter a 2-quart soufflé dish or 6 (8-ounce) ramekins and sprinkle with 1/;4 cup sugar.
  2. Combine espresso and chocolate in a glass bowl. Microwave about 1 minute; stir until chocolate melts.
  3. Whisk egg yolks into chocolate mixture.
  4. Beat egg whites in a clean, dry bowl with a mixer until frothy. Gradually add remaining 1/;4 cup sugar, beating until soft peaks form.
  5. Stir about 1 cup egg white mixture into chocolate mixture. Fold remaining egg white mixture into chocolate mixture.
  6. Spoon into the prepared dish. Place on a baking sheet and bake 30 to 40 minutes (soufflé dish) or 20 to 25 minutes (ramekins), until soufflé rises. Serve immediately.

Recipe by Tracy Ceurvels.

Nutritional Info *per serving

  • Calories 250
  • Glycemic Load 11
  • Fat 15g
  • Saturated Fat 7g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 2g
  • Cholesterol 130mg
  • Sodium 80mg
  • Potassium 75mg
  • Carbohydrate 29g
  • Fiber 2g
  • Sugars 26g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 6%