Mastering the art of soufflé making is easier than you might think so long as you follow these three rules: Never over whip the egg whites (look for the consistency of softly whipped cream); always use a very hot oven; and remember to keep calm. Even for professionals there comes a moment when doubts seem to rise faster than the soufflé itself. But maintain your cool and it all usually works out just fine. Serve straight from the oven for maximum impact—and minimal deflation.
This larger-than-life version feeds a crowd and is a great dessert for gluten-free entertaining.
Editor’s Note, February 2025: In response to reader reviews, we’ve made changes to the recipe, most notably, lowering the oven temperature and increasing the volume of batter.
What you’ll need
1.5 Quart Soufflé Dish
$17 $14 At Amazon
Small Skillet
$25 At Amazon
Silicone Pastry Brush
$12
Heatproof Measuring Cup
$37 At Amazon
Small Saucepan
$160 At Amazon
Spatula
$13 At Amazon
Electric Mixer
$50 At Amazon
Scale
$27 $25 At Amazon
Recipe information
Total Time
1 hour
Yield
6–8 servings
Ingredients
Special Equipment
Preparation
Step 1
Cook 4 Tbsp. unsalted butter in a small skillet over medium heat, swirling occasionally, until it foams, then browns, about 4 minutes. Pour into a small heatproof bowl and chill, stirring halfway through, until spreadable, about 20 minutes (butter should be opaque but still soft enough to brush).
Step 2
Using a pastry brush, generously coat bottom and sides of soufflé dish with butter, making sure to go all the way to the edges. Sprinkle bottom and sides with some granulated sugar (about 2 Tbsp.) and tilt dish to coat evenly; tap out excess. Chill until ready to use.
Step 3
Place a rack in middle of oven and preheat to 375°. Place 7 oz. (200 g) bittersweet chocolate (65–70% cacao), chopped, in a medium heatproof bowl. Heat 1 cup heavy cream in a small saucepan over medium, stirring occasionally, until steaming, about 2 minutes. Pour cream over chocolate and let sit, stirring occasionally with a heatproof rubber spatula, until chocolate is melted and mixture is smooth and has cooled slightly, about 5 minutes. Add ½ cup (57 g) Dutch-process cocoa powder, 2 Tbsp. dark rum (if using), 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and ½ cup hot water; whisk to combine. Add 6 large egg yolks, room temperature, and whisk until smooth (don’t overwhisk; the objective is to incorporate, not aerate).
Step 4
Using an electric mixer on medium-high speed, beat 6 large egg whites, room temperature, ½ tsp. cream of tartar, and 1 cup (200 g) granulated sugar in a large bowl until glossy and medium peaks form, 8–10 minutes.
Step 5
Add one fourth of egg whites to chocolate mixture and mix with a spatula to incorporate completely (this will lighten the batter). Add remaining egg whites in 3 more batches, gently folding after each addition until only a few streaks of egg whites remain. Scrape batter into prepared soufflé dish.
Step 6
Bake soufflé until puffed and top is slightly darkened and just set (it should wobble slightly in the center when gently shaken), 35–40 minutes.
Step 7
To serve, dust soufflé with powdered sugar and spoon onto plates. Drizzle with heavy cream.
