Easy chocolate soufflé to make in ramekins or an oblong pan. Plus, FREE books!

Yum! My kitchen smells divine today. I am making chocolate soufflé with orange zest and thought I’d share. You can make my recipe in individual ramekins or in an oblong pan (cake tin).

These small cakes of chocolate heaven are not made with a typical soufflé recipe, so they are easier to make. I use whole eggs and not just the whites. Hence, no extra beating with a mixer is required, and you don’t have to worry about them deflating after baking. They still have a lovely soft center, just like soufflé, and are perfectly chocolatey.

Here are my best recrets for this recipe and for chocolate soufflé in general:

Secret number one: Never use a metallic container to handle the chocolate as it reacts with the metal. I suggest you use glass or porcelain.

Secret number two: Once the chocolate is melted, let it rest for 4-5 minutes. Do not let it cool more than that, as the chocolate will begin to harden and it will be ruined.

Secret number three: To make the mix, you must use an egg whisker and folding motions. This creates tiny bubbles in the mix, which makes all the difference. This is the best secret of chocolate soufflé, by the way!

Once you make these chocolate soufflés and see how divine they turn out, you’ll want to make them again and again, and you’ll soon be making them with your eyes shut  😀👍

GET THE RECIPE HERE

 

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