An elegant dessert, made simple, with a touch of heart.
There’s a quiet kind of pride that comes with serving a chocolate soufflé fresh from the oven. It’s a dish that feels like a little triumph each time it rises—that gentle dome, that delicate wobble, that sigh of steam as the spoon breaks through. For me, this dessert has always been a symbol of confidence in the kitchen. It’s not just about the ingredients or the method—it’s about the care you put into each step.
The first time I made a soufflé, I hovered in front of the oven window like a nervous parent. Would it rise? Would it collapse? But the moment it puffed up, golden-edged and gently quivering, I knew I’d unlocked something special. Now, it’s a favourite in my kitchen—something I make not to impress, but to share. It’s a dessert that invites pause and appreciation.
This classic chocolate soufflé is all about balance. The richness of good dark chocolate, the lightness of perfectly whipped egg whites, the warmth of vanilla, and that tiny, crucial pinch of salt—all working together to create something that’s both indulgent and refined. And while it might look like the kind of dessert you’d only find in a restaurant, it’s very doable at home.
What I love most is how personal a soufflé feels. You bake them in individual ramekins, and each one becomes a little gift for whoever’s at the table. Whether it’s a dinner party finale, a romantic gesture, or just something sweet for yourself on a quiet evening, this dessert has a way of making the moment feel special.
Topped with a dusting of icing sugar, a couple of raspberries, and a fresh mint leaf, it’s elegant without trying too hard—exactly how I like my desserts. I hope this recipe finds its way into your kitchen and becomes one of those dishes you return to again and again.
Serves 4 | Prep: 20 min | Bake: 12–15 min
Ingredients:
- 170g dark chocolate (70%), finely chopped
- 30g unsalted butter (plus more for greasing)
- 3 large eggs, separated
- 50g caster sugar
- 1 tsp vanilla extract
- Pinch of salt
- Icing sugar, for dusting
- Fresh raspberries and mint leaves, to garnish
Method:
- Prep ramekins:
Preheat the oven to 200°C (180°C fan) / 400°F.
Generously butter 4 ramekins (approx. 8cm/3-inch diameter), then coat lightly with caster sugar, tapping out the excess. This helps the soufflés rise evenly. - Melt the chocolate:
In a heatproof bowl over simmering water (bain-marie), melt the chocolate and butter together, stirring until smooth. Set aside to cool slightly. - Make the base:
Stir the egg yolks, vanilla extract, and a pinch of salt into the cooled chocolate mixture until smooth. - Whip the egg whites:
In a clean, dry bowl, whisk the egg whites until they form soft peaks. Gradually add the caster sugar, a tablespoon at a time, continuing to whisk until stiff, glossy peaks form. - Combine:
Stir a spoonful of the egg white mixture into the chocolate base to loosen it. Then gently fold in the remaining egg whites in 2–3 additions, being careful not to deflate the mixture. - Fill & bake:
Spoon the soufflé mixture into the prepared ramekins, leveling the tops. For a clean rise, run your thumb around the inside edge of each ramekin (this helps create a defined lift).
Place on a baking tray and bake for 12–15 minutes, or until the tops are puffed and slightly set. The center should still have a gentle wobble. - Finish & serve:
Dust with icing sugar and top with fresh raspberries and a sprig of mint. Serve immediately for maximum drama and deliciousness.
Light as air yet decadently rich, this chocolate soufflé is the perfect balance of indulgence and elegance. Baked until risen with a gently set top and a warm, molten center, it’s a dessert that feels special with every spoonful. The deep flavour of high-quality dark chocolate is lifted by a whisper of vanilla and a touch of salt. Finished with a dusting of icing sugar, fresh raspberries, and a sprig of mint, it’s a restaurant-worthy dessert you can proudly serve at home. Best enjoyed straight from the oven while it’s still puffed and warm.