Lake Isle Press

Individual Chocolate Souffles

This is chocolate soufflé for the timid. It gets its leavening power from the flour, an ingredient not found in the traditional French dish.

Individual Chocolate Souffles


  • 3 ounces good-quality bittersweet chocolate
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon kosher salt
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sugar
  • Confectioners’ sugar, for dusting


Serves 2

Preheat the oven to 350ºF. Place a large baking pan in the center of the oven and fill with about 1 inch boiling water to create a water bath.

Melt the chocolate and butter in a double boiler or in the microwave for about 2 minutes on medium power. Stir until smooth and set aside to cool slightly.

Whisk the flour, baking powder, and salt together in a small bowl and set aside. Crack the eggs into the bowl of an electric mixer fitted with a whisk attachment; add the vanilla and whisk on medium speed until foamy. Add the sugar and increase speed to medium-high; whisk until the mixture thickens and lightens in color, about 2 minutes. Stir in the melted chocolate mixture and then, by hand, gently fold in the dry ingredients.

Pour the batter into two ungreased 1-cup ramekins, just shy of the top. Place the ramekins in the baking pan and add more water if necessary. The water should reach no higher than a third of the way up the sides. Bake until the tops of the soufflés are slightly cracked and firm to the touch, 30 to 40 minutes. Remove the ramekins from the water bath and cool, 5 minutes. Dust with confectioners’ sugar and serve warm.

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