Harvest Cake
Apple Crumb Pie

Dark Chocolate Souffle

Dark Chocolate Souffle


  • 1 oz heavy cream
  • 4 oz dark chocolate
  • 1/2 tbsp butter
  • 2 large eggs (separated into whites and yolks)
  • 1 dash cream of tartar
  • 1/4 cup sugar
  • 1 tsp Coffee & Chocolate Spice

Preheat oven to 375°F. Prepare two 6 oz. ramekins with cold butter. Pour some sugar mixed with cocoa into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar. Melt the butter, cream, chocolate, and Coffee & Chocolate Spice in the double boiler. Stir to help the melting. Once the chocolate has melted, turn off the heat. Whisk the two egg yolks into the chocolate. In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. The whipped egg white tip of the peak should droop for the soft peaks. Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the whites a little at a time, fold them into the chocolate mixture. Without over mixing, fold the remaining egg whites into the batter. Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up. Place a piece of chocolate or berries on each and gently push into batter. Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the soufflés for 15 minutes at 375°F. After fifteen minutes, the soufflé will have risen up out of the ramekin. Serve immediately in the ramekin. As the soufflé cools, it will drop and become more dense. Dust with Coffee & Chocolate Spice and garnish with berries or 2 pieces of dark chocolate.


Photo Credit: Souffles


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