You'll fall for this traditional chocolate souffle made with Dutch processed cocoa and served with a scoop of coffee ice cream.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 F. Butter 6-cup souffle dish; coat with 1 tablespoon sugar.

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  • Stir together cocoa and flour in medium bowl. Add butter; blend well. Heat milk in medium saucepan until very hot. Reduce heat; add cocoa mixture, beating with whisk until smooth and thick. Remove from heat; stir in 1/2 cup sugar and vanilla. Cool slightly. Add egg yolks, one at a time, beating well after each addition. Cool to room temperature.

  • Beat egg whites in large bowl until foamy; gradually add remaining 2 tablespoons sugar and continue beating until stiff. Stir small amount beaten whites into chocolate mixture; fold chocolate mixture into remaining whites. Carefully pour into prepared dish.

  • Bake 40 to 45 minutes until puffed. Serve immediately with scoop of ice cream.

Nutrition Facts

528 calories; protein 12.6g; carbohydrates 52.7g; fat 29.5g; cholesterol 260.8mg; sodium 201.7mg. Full Nutrition
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Reviews (60)

Rating: 5 stars
01/01/2004
I agree with another user as this recipe is most forgiving. How forgivinf? Check this out : not only have I never made souffle, I have never eaten it! Light and airy - great with coffee ice cream and chocolate syrup. I will be making this again! Thanks for the recipe!! Read More
(13)
Rating: 5 stars
12/20/2005
This souffle was great! I am a chocolate lover and this fudgy sauce really completed the dessert and there's no need to add more chocolate to the souffle itself! Make sure that the egg whites are at room temperature or they will not whip properly. Do not repeatedly open and close the oven door or the movement will cause the souffles to fall. I baked this recipe in 6 small ramakins filled almost to the top for 35 minutes. I recommend serving it like this -when the souffles are done, scoop a small "dent" out of the middle and pour chocolate sauce inside. After that, you could top it with a scoop of ice cream, drizzle the chocolate sauce on top and maybe sprinkle some chocolate pieces, raspberries or strawberries on top. YUM! Read More
(10)
Rating: 5 stars
01/01/2004
I had never made a souffle in my life, but this turned out great I had run out of milk, so I substituted 1/4 water and 3/4 light cream. I used a high-quality cocoa, which made it super-chocolatey. It was gorgeous! It baked up beautifully in a round pyrex bowl. Great warm with ice cream. Individual servings can be reheated in the microwave. Read More
(9)
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Rating: 5 stars
01/01/2004
We did tests of various chocolate souffle recipes from lots of sources and this one was the best! Rich and chocolate-y. Worth the little bit of work required. Read More
(8)
Rating: 5 stars
01/10/2004
I tried this for New Years Eve dessert and it was fabulous. As a baker though I just tweaked it a little. I added 3 oz. of my favorite bittersweet chocolate to the hot milk and whisked until blended. Also added 2T. orange liquor along with the sugar and vanilla. You can sprinkle with confectioners sugar, but we just scooped out and topped with whipped cream and a scoup of homemade icecream. If you are a chocolate lover you need to make this. It was so simple and everyone loved it - also made a great presentation. Read More
(8)
Rating: 5 stars
03/11/2005
I've used this recipe over a dozen times already. I've always had consistent results - even made in two different kitchens. I normally add 2 tablespoons of the Hershey's chocolate powder and that is sufficient chocolate for me. But my souffle doesn't stay up like in some restaurants. My friend who uses a different recipe (involving a double-boiler, too much trouble for me) told me to add a teaspoon or two of lemon juice when the egg white peaks just start to form. I tried that the other night and voila! My souffle stayed up beautifully until we dug our spoons into it. I prefer my choc souffle with a little bit of whipped cream. Easily mixed together using heavy cream, some sugar and bit of vanilla extract. Read More
(8)
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Rating: 5 stars
01/01/2004
This VERY easy, forgiving recipe produced great results. I had a small mishap, accidently ran water into the mix, during my first try but the results were still fantastic. Everyone will love. They think it is hard but it and it is easy enough to make most any time. I tried cooking it in individual remekins but didn't get as good of results as I did with one larger ceramic dish. Read More
(7)
Rating: 5 stars
01/01/2004
This recipe is WONDERFUL! I found this recipe extremely forgiving. At first when I blended the cocoa with milk, I thought it might be too thick (since I've never made it before) but I stuck with the recipe and it all turned out great! everyone who ate it enjoyed it. They never would have guessed it was my first time ^___^ I would suggest adding a chocolate sauce on top. Also, I used low fat Hershey's cocao instead of the specified kind as well as skim milk, it still turned out great. Read More
(6)
Rating: 5 stars
01/01/2004
This was a real hit! I added some Baker's Chocolate about 10 minutes into the recipe and it made for an incredible Chocolate center! Wonderful Dessert- great with Ice Cream! Read More
(6)