Chocolate Souffle- in another avatar

We’ve done  chocolate souffle earlier here. And though that recipe was nice, this one is nicer!:)  I took this recipe from Bakingbites and made a few changes. Changes made have been written in  italics.



  • 5 ounces dark chocolate (65-72%), chopped- I used a bar of cooking chocolate that I had home. I have no idea of what the proportion of cocoa was in it.
  • 1/2 cup sugar
  • 2 tbsp kahlua or brandy (or milk)- I used milk cause I had no brandy or kahlua at home.
  • 2 tsp vanilla extract- I subsituted it with vanilla essence.
  • 1 tbsp all purpose flour
  • 4 large eggs, separated, at room temperature


  • Preheat oven to 375F. Thats about 190 deg.C
  • Lightly butter 4 6-oz. ramekins and coat with sugar. If you dont have any fancy ramekins available, simply use a slightly tall katori, as I did.
  • Melt the chocolate in a large mixing bowl and whisk together with sugar, kahlua ( or milk) and vanilla extract(or essence as in my case). The resultant mixture will be thick and pasty.Beat in the egg yolks one at a time and follow it with the flour.
  • In a bowl, beat egg whites to soft peaks. Whisk 1/3 of beaten egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites in two additions,  till the mixture is uniform.
  • Divide evenly into prepared ramekins and wipe edges to ensure they are clean. This helps the souffles get an even rise. Place ramekins in the oven.
  • Bake for about 15 minutes, until souffles are well-risen and set at the edges.
  • Serve immediately.Makes 4.


There is no denying that there is a definite difference in the outcome between using cocoa powder and chocolate to  the souffle. Along with the extra calories, the chocolate lends a creamier, richer texture  to the souffle. 🙂 But if this is an occassional treat, as it is bound to be, its well worth the surplus calories. The texture and taste is most certainly better than the one I got from the last recipe. I loved this souffle and so did everyone else at home.

There is no real trick to get the recipe right. You just need to beat the egg white till stiff- thats a slightly time consuming activity but really, its not rocket science! A little practice and you can get it right. If you like you could look up hints on beating egg whites at bakingbites.

I used whatever chocolate I had at hand. I dint(and still dont) know what proportion of cocoa it contained.May be a higher cocoa content chocolate would have made some difference to souffle, but I was more than happy with the result I got.  Like with all other hot souffle, you need to serve this as soon as you get it out of the oven. It tends to sink rapidly and you wouldnt want to serve a falt, sunken souffle.

I made half the recipe and I got exactly two katoris of souffle.

Just when I had returned from my trip, I am all set for another one. This time I am headed to Mount Abu.Should be back in the blogging world by mid-week.


Chocolate souffle

We dont do souffles very often here. Heres our effort to add another simple recipe of chocolate souffle to our very restricted repertoire.


  • 1T or 12 gms Butter
  • 2T  12 gms APF
  • 1/4Cor 60 ml milk
  • 40 gms Castor sugar
  • 1 ½ Egg yolk
  • 1 ½ Egg white
  • 30 gms unsweetened chocolate or 2T cocoa
  • 30 ml milk



  • Set oven at 180 deg.C
  • Melt butter in a saucepan, stir in maida and cook for 1-2 mins.
  • Gradually add the milk, stirring constantly and bring to a boil. Cool for 2-3 mins till thick. Remove from heat.
  • Stir in the unsweetened chocolate or cocoa mixed with 30 ml milk. Add this to the maida-milk mixture.
  • Allow this mixture to cool slightly and beat in the egg yolk.
  • Whisk the egg white separately till stiff. Fold the egg white into the cocoa-egg yolk mixture gently.
  • Spoon into a oven proof dish and bake at 180 deg.C for 20 mins.
  • Serve immediately as the soufflé sinks when removed from the oven.


Source: Basic food preparation

Notes: Just like the last souffle, this too is a hot souffle that sinks really fast once its out of the oven. Other than that there isnt anything I have against this simple to make, no frills  souffle. I dont know if there is a way to keep the souffle from collapsing, besides serving it straight out of the oven! I used to think I do something wrong that makes my souffles sink but whatever little literature I have read on it (including referring to good old wikipedia), tells me all souffles sink a few minutes after they leave the oven. .. even if you do everything right. So it isnt me afterall!! If you have a pretty ramekin to bake and serve in, use it. I dont, so I spooned it out of the vessel and served it on a plate.

This recipe serves 1-2. Double or triple up as per your requirements.

Hot Cheese Souffle

This is a quick and easy recipe that doesn’t need too many ingredients.

Hot Cheese Souffle


  • Butter – 12 g
  • Maida – 12 g
  • Milk – 120 ml
  • Grated cheese – 25 g
  • Salt – 1/6 t
  • Pepper powder – a dash
  • Mustard powder- a dash
  • Egg – 1


  1. Preheat the oven to 200 degrees C.
  2. Separate the egg white and the yolk.
  3. Melt butter in saucepan and stir in the maida.
  4. Gradually add the milk and bring to a boil. Stir till the mixture is smooth and thick.
  5. Cool the mixture a little. Add the grated cheese, seasoning and the egg yolk. Beat well.
  6. Separately beat the egg whites till they form stiff peaks. Fold in the stiff whites in the above mentioned mixture. Pour this in an oven proof dish.
  7. Cook at 200 degrees C for 15-20 minutes till it turns golden brown and is well risen.

Ensure the following:

  1. This recipe serves 1. So multiply it by as many people you need to cook for.
  2. Containers used should be to be dry
  3. The egg yolk and white should be separated very well.
  4. Use clean bowls and beater.
  5. Serve the soufflé immediately. In time it sinks.

Source: Basic Food Preparation published by Orient Longman. This is a book used by all Home Science students in Delhi. It pretty much works like their Bible! Its a very well researched,precise and detailed book.

    Lakshmi’s notes: Bring Milk to room temperature before you warm it with the All purpose flour. To separate eggs really well follow this link for fool proof method. Sweat it out to beat the egg white. It makes all the difference in the world. Seasonings of choice work with the recipe – I used a pinch of Wasabi, and it was delightful.

    Mandira’s notes: You may end up with some lumps when you add the milk to the maida. It may help to warm the milk a little before adding. If you still get some lumps(which you probably will) dont worry too much. When you add the other ingredients and beat them together, the lumps will dissolve.

    If you use this recipe as it is, you may find it difficult to measure such small quantities. In that case using a bit of approximation is alright. For example.1 tbsp of maida is about 15 gms. Two Brittania cheese cubes will give you about 25 gms of cheese.

    Whatever you do just make sure you beat the egg white really,really well- thats what will make the souffle fluffy and light. And dont put the dish in the oven and go and watch tv- if left unmonitored in the oven,the top may turn too brown-just like mine did!!