Chocolate Souffles

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Made these in my Baking class, and they were to DIE for!

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I had never made a souffle before and used this recipe for my first attempt. The instructions were easy to follow and the souffles rose beautifully and tastes absolutely fabulous! They're not super chocolately, but they came out light and fluffy and tasty. I will definitely make this recipe again in the future.

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This recipe was super simple to make and tasted really good when it was finished.. even better the next day!
Im use to chocolate souffle being a little liquidy in center and this one wasnt when i made it. I left them in the oven for 18 minutes (in an oven that tends to run on the cooler side.Perhaps i should have taken them out sooner- could have been my fault.
I halved the recipe so i expected to only need 3 ramikins therefor I only prepared and froze 3.. however after filling the 3, i had enough left over for one more. Needless to say i buttered with room temp butter and sugared the extra but didnt have a chance to freeze it. This one turned out the best tasting.
The sugar stuck to the souffle itself instead of the ramekin like the other 3 did.
Other than that, there was no difference between them.
They each rose really well and only deflated slightly overnight.
I ate one right out of the oven ( who could resist!.
These were moist inside as well as light and airy. If i make a chocolate souffle again i will use this recipe but checking them at 15 minutes and not bothering to freeze the ramekins.

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This was the first souffle I ever made and it turned out amazing! Very light and just the right amount of chocolate! The second time, I added a square of bittersweet chocolate in the centre to give it a "lava" centre and cut the sugar to 1/3 cup. Awesome!

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Hi,

If it falls right away when you take it out of the oven then either it is undercooked or the bubbles weren't made correctly. When you whip the egg whites with the sugar the mixture should end up rather thick and the bubbles should not collapse right away. If the walls of the bubbles are strong they will harden when they cook and hold the souffle up - for a few minutes after it comes out of the oven.

My favorite way to serve chocolate souffle is cold the next day. Yum. Of course it will fall but it will taste great and there's no drama.

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i used ghiradelli's 60% cocoa, the better the chocolate the better the souffle. i made this twice in two days. first time i made it in very mini ramekins (12 or them. i served it w/ french vanilla ice cream and balsamic strawberries. the cake was molten in middle and cracked and fluffed beautifully. the texture was like mousse. i thought the sugar was just the perfect amt.

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i have tasted better. but it's ok.
not as sweet as i thought it would be.

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This was a great chocolate-lover's recipe! I found that I had some extra filling which spooned into four additional ramekins, so I'd recommend buttering and sugaring a couple extras, just in case.

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One of the best souffle recipes I've used! I find if you make a little whipped cream to dollop on top, it makes it even better! Always a hit with family, friends, and most importantly, me!

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The souffles were delicious, and when I took them out of the oven they were beautiful and puffy--but then they sank! What went wrong?