Recipe courtesy of David Rocco

Souffle Al Cioccolato

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  • Level: Advanced
  • Total: 2 hr 38 min
  • Prep: 30 min
  • Inactive: 2 hr
  • Cook: 8 min
  • Yield: 8 servings
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9 ounces bittersweet 70 percent dark chocolate, coarsely chopped

5 eggs, whites and yolks separated

6 tablespoons sugar

1/2 cup milk

6 tablespoons all-purpose flour

2 tablespoons unsalted butter


  1. Melt the chocolate in a bain-marie or double boiler.
  2. Whip the egg whites with 3 tablespoons sugar, until fluffy.
  3. In a separate bowl, add the remaining 3 tablespoons sugar to the egg yolks, and whisk well.
  4. Remove the melted chocolate from the heat. Let it cool for a couple of minutes. To decrease the temperature further, combine the chocolate with the cold milk in a mixing bowl. Add the egg yolk mixture and continue whisking.
  5. Gradually whisk the flour into the chocolate mixture. Fold in the whipped egg whites until the consistency is even and smooth.
  6. Butter 8 baking ramekins. Evenly divide the chocolate mixture among them. Let rest in the freezer for two hours.
  7. Bake in a preheated oven at 360 degrees F for 8 minutes. Serve immediately.