Tracey Ceurvels' Classic Chocolate Soufflé

Tracey Ceurvels' Classic Chocolate Soufflé

For a special occasion, it’s nice to make something a bit extra special for dinner—and of course for dessert. How about a classic chocolate soufflé? A classic chocolate soufflé is an elegant and impressive treat. It needs to be served immediately out of the oven so it still maintains its puffy top.

These days it’s not necessary to dine out at a French restaurant to enjoy this warm, bitter, and sweet dessert. It’s actually quite easy to make.


• 2 Tbsp of butter, plus additional to butter the ramekins

• 1 cup of sugar, divided

• 6 oz. of Scharffen Berger bittersweet dark chocolate chunks

• 5 large eggs, the whites and yokes separated

• 1 tsp of vanilla

• 1/4 tsp of salt

• 1/4 tsp of cream of tartar


Make the Soufflés Preheat oven to 425°F and make sure there’s enough room between the rack and roof of the oven for the soufflé to rise without touching the top. Spread melted butter into four ramekins.

Dust with sugar and shake out the excess. Place in the refrigerator until you’re ready to use them. In a double boiler or metal bowl over a pan of simmering water, add 2 tablespoons butter along with the Scharffen Berger bittersweet dark chocolate chunks, stirring until melted and shimmering.

Set aside and keep warm. (I leave it over the warm water but remove it from the burner.) In a medium-sized bowl, whisk together the yolks, vanilla, and ¼ cup of sugar. Continue to whisk until mixture is combined and thick.

Slowly stir in the melted chocolate. In a separate bowl, beat the egg whites, salt, and cream of tartar until foamy. Slowly add the remaining sugar and continue to mix until stiff peaks are formed. Ever so gently, fold this mixture into the chocolate mixture. Combine, but don’t over mix.

Add the batter into the ramekins and bake for about 15 minutes or until you see the tops rise. Be sure not to open the oven while they cook. I turn on the light and look in to see if the tops have risen. Remove from oven and serve immediately with crème anglaise, whipped cream, ice cream, or a dusting of powdered sugar.

Created by Tracey Ceurvels,

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