Bittersweet Chocolate Soufflé

Hello! So we weren’t originally going to post this on here, because Elide was just following a recipe from the New York Times word for word, but after posting photos and the recipe link on our Instagram, we were informed that it is under a paywall!

Elide made these for our Valentine’s Day celebration dessert and they were insaneeeeelllllyyyyy good. Beware, if you do not like chocolate, stay away! I like everything sweet, and even took two bites and was like “omg we need to add vanilla ice cream” its THAT chocolate-y. But seriously indulgent.

You know when you’re like “eh. is the dessert WORTH IT?” and then you eat it and you’re like “…oh yeah. I am glad I went for that!!” This soufflé is one of those.

See the New York Times recipe below. Elide followed it as is, with no substitutions. (also shoutout to HomeGoods for the cute ramekins we bought there specifically for this recipe…)

If you’re gonna snap a pic, before to act fast as the soufflés will deflate!


  • ½ cup/114 grams unsalted butter (1 stick), softened, plus more for coating dish
  • 4 tablespoons/50 grams granulated sugar, plus more for coating dish
  • 8 ounces/225 grams bittersweet chocolate (60 to 65 percent cacao), finely chopped
  • 6 eggs, separated, at room temperature
  • Pinch fine sea salt
  • ½ teaspoon cream of tartar


  1. Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. For the best rise, make sure there is sugar covering all the butter on the sides of the dish.
  2. In a medium bowl, melt chocolate and butter either in the microwave or in a bowl over a pot of simmering water. Let cool only slightly (it should still be warm), then whisk in egg yolks and salt.
  3. Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture is fluffy and holds very soft peaks. Add sugar, 1 tablespoon at a time, beating until whites hold stiff peaks and look glossy.
  4. Gently whisk a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining whites in two additions, then transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a ¼-inch space between the dish and the soufflé mixture.
  5. Transfer dish to baking sheet in the oven, and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 25 to 35 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.

Enjoy! 🙂

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