Bittersweet Chocolate Soufflé Recipe (2024)

If you split it up into six ramekins, what would the bake time be?

Halved the recipe and split to four small ramekins. Baked for 9 mins. Turned out perfectly despite my first attempt.

Check your owner's manual before placing the pan on the oven floor. On mine, it warped the enameled bottom, leading to a costly repair. The (expensive) souffles were excellent, however.

I halved the recipe to make 2 servings. I cooked it in individual soufflé cups for 13 minutes and it came out perfect.

Is it possible to make the souffle mixture 1 day ahead and pop it in the oven when we're ready to serve it?

Best soufflé recipe after trying three others. Perfect taste, light and airy. Made 8 ramekins, cooked about 14 minutes, maybe a minute long. Used guittard milk chocolate. Served with whipped cream and raspberries. Great recipe!

Great recipe. I assembled this just before my guests arrived and it was fine to bake 90 minutes later. No need to place a baking sheet on the oven floor, at least in a convection oven. Has anyone tried adding flavoring (rum, Grand Marnier, coffee etc)? If so, how much and does it affect the cooking time or temperature?

My mom has made Helen Corbitt's chocolate souffle for every birthday since I can remember. This is the first time I've made this chocolate souffle and I like this one better. I like that it isn't as sweet and that it uses darker chocolate. Also, this one is runny in the center and more cooked on the outsides, which means that we didn't need to make chocolate sauce to go with it. This will be my go-to souffle from now on!

I think the cracked top is what gives it depth and beauty! Let it crack!

I made this for my brother's birthday. There were only 3 of us dining so I baked it in three containers. It was a generous serving, but none had trouble finishing it. Delightful to the last bite. I put red wine and cherries in a saucepan with a couple of tbs sugar boiled and reduced and served them on top. Delicious!

I followed the instructions to put it on the floor of the oven and the bottom burned. I suspect this is very oven dependent. The flavor of the top 3/4 was fine, but it was more unevenly cooked than other recipes I've made, probably related to the floor being hotter than the recipe expected. Also for all the butter in it, didn't have the corresponding richness I'd expect. I'll be looking for another recipe.

This was outrageously good! The batter was enough for 8 ramekins. They needed about 12 minutes to perfection

Made it for Sunday morning breakfast (request from my 25 yr old son). Used up the only bag of semi sweet chocolate chips we had as were under Covid 19 lockdown and things are hard to find. Made in one large batch, 29 min on the lowest rack. Center was slightly runny, the rest cooked to heavenly lightness. Got rave reviews for this first time soufflé effort.

I'm not a dessert fan but this was spectacular AND easy AND a make ahead!!! Perfect! Made the batter ahead, put it into individual ramekins and served with a dusting of icing sugar and a scoop of ice cream. Impressive!

Instead of placing the ramekin on a large oven floor, I placed a half sheet pan on the lowest rack of the Breville oven to replicate an oven floor. Considering how close the low rack placement is to the heating element, this worked very well without jeopardizing warping issues mentioned.

Can anyone tell me what music is playing during the video?

I second the person who said not to put the baking sheet on the oven bottom. It ruined my best baking sheet. Maybe some ovens work differently but I put the wire racks back in and put another baking sheet on the lower rack followed the recipe exactly and it turned out fantastic! I didn’t make one big casserole soufflé. I made six little soufflé and they were my best dessert ever. Just wish it didn’t ruin my best pan.

Great way to use up random remnants of chocolate chips, bars, and baking chocolate! I split mine into 4 smaller ramekins and baked for about 14 minutes on the lowest shelf (vs. the bottom of the oven). I thought it was perfect! Like a warm, chocolate cloud with a slightly meltier center.

Very easy and elegant desert. I have done it in large soufflé dish, and in 6 oz individual ramekins. For individual servings ramekins work best. This recipe will fill six 6oz ramekins, with a bit left for those young at heart who love to lick spoons.I prepare before dinner. Fill ramekins and leave on counter. When dinner is done, I just throw in oven on a bread/pizza stone I keep near bottom of oven. Watch them rise! Guests come watch. About 12 minutes until beautifully expanded. Fun.

Absolutely sublime! Whisked in a 1-1.5T Cointreau into the fully melted chocolate mixture. Used rack set on the lowest oven position instead of floor (as others suggested), then forget to turn the temp down when I put it in. Edges were a bit overcooked, but I'll remember next time....and there will be a next time very soon. Served with whipped cream and a drizzle of homemade hot fudge sauce. Leftovers make a delicious breakfast! ;-) Enough to make me into souffle junkie...

Divide this recipe by 3 and it makes two perfect individual Glorious Chocolate Souffles. Not sure if it stated above, but leaving the eggs out till at room temperature truly does make a difference in texture and how high they rise. Thanks for this simple yet splendid recipe ! Also a chilled egg custard vanilla bean sauce it perfect with this

Does anyone have a cream of tartar substitution tip? thanks

Halved recipe for 3 ramekins. Followed instructions using microwave minus cream of tartar. Made batter couple of hours before and refrigerated. Baked in air fryer on low shelf on preheated pan for 7 minutes - perfection! Such an easy delightful recipe will definitely make again and again!

I halved the recipe and split it into 4 six ounce ramekins and baked at 400 for 10min. and they came out perfect!

Don’t put it on the bottom, you’ll burn about an inch of the bottom. i would suggest putting a rack as low as possible and just putting it on there.

Six ramekins - 350 for 12 minutes in a convection oven. Straight from the fridge.

Question! Will this travel well? Is it stable? Thank you!

Spot on recipe. Made in 4 ramekins, baked for 12 mins. Easier than expected! Even dropped bowl while folding (drama!!!) but it was cool

I usually add 2 tablespoons of salt extra. It tastes soooo good totally a must try.