At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: Serves 3
• Prep time: 8 minutes
• Cook time: 10 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of Serves 3.

• Calories: 490 kcal
• Protein: 11 g
• Carbohydrates: 42 g
• Fat: 32 g
• Sodium: 377 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Soufflé Batter

Have these measured and ready before you begin.

• 125 g dark chocolate (4.4 oz), chopped
• 125 ml milk (about 1/2 U.S. cup)
• 3 large eggs, separated
• 2 tablespoons butter
• 1 1/2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar

For the Ramekins

• 1 tablespoon butter
• 1 tablespoon unsweetened cocoa powder

To Serve

• 1 tablespoon powdered sugar

Directions

1. Preheat the oven to 390°F (200°C), butter three ramekins, and coat them with cocoa.

2. Heat the milk nearly to a boil, add the dark chocolate, stir until melted, and remove from the heat.

3. Melt 2 tablespoons butter in a separate saucepan, cook the flour until fragrant, then whisk in the chocolate milk and sugar.

4. Let the chocolate base cool for 5 minutes. Whisk a small amount into the yolks to temper them, then whisk the yolks back into the base until smooth.

5. Beat the whites with the salt to medium-stiff glossy peaks and fold them gently into the chocolate base.

6. Fill the ramekins, leaving about 1/2 inch at the top, and bake for 10 minutes without opening the oven.

7. Dust with powdered sugar and serve immediately.

Sources

1. USDA FoodData Central — April 2026 data release