• 45 minutes
  • Serves 4

Chef Alejandra’s chocolate soufflé is an approachable yet elegant way to adorn your table. The batter can be made ahead of time and stored in the refrigerator for up to 24 hours. Simply pop it in the oven in the dish and be prepared to impress any guest.

Bludorn Soufflé (Credit Michael Anthony)
Photo by Michael Anthony

Ingredients

  • 8 eggs
  • 2/3 cup sugar
  • 1/4 tsp cream of tartar
  • 1/3 cup cocoa powder

Directions

  1. Preheat oven to 375℉.
  2. Butter 4 ramekins (2½ x 4½ inches) and coat with sugar.
  3. Start by separating the yolks from the whites. With a hand mixer or standing mixer, whisk yolks, add sugar, and keep whisking until color is almost white. Add cocoa powder and mix on speed 1 until evenly combined.
  4. In a separate bowl, whisk egg whites with cream of tartar. Once egg whites are frothy, sprinkle in the remaining sugar. Let whisk until stiff peaks.
  5. Add some of the egg whites into the yolk mixture and fold to get them to the same consistency. Once evenly combined, add yolk mixture into egg whites in two additions. Make sure you are folding it in to prevent deflating the egg whites. Do not over mix, you want the batter to be as thick as possible.
  6. Once everything is well combined, fill ramekins all the way to the top. Place in oven for 12-15 minutes (approximately).

Notes from the Chef: This soufflé recipe can be made 5 hours in advance, make sure to keep them refrigerated and pop them in the oven when ready to eat! Soufflés must be consumed as soon as they come out of the oven. Pair with crème anglaise or your choice of ice cream to make it extra yummy!

Support Your Local Chef

Bludorn Restaurant

807 Taft St
Houston, TX 77098  |  Map

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