There is nothing like the feeling when you crack open the oven door and the beautiful sight that awaits you is a chocolate souffle cake that has risen sky-high. The careful preparation, the anxious wait as the timer counts down to zero, all culminates with a smile when you see these rise.
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7 Tips for Making Chocolate Souffles
Souffles have a reputation for being difficult to make, so here are some tips to help you out.
- Use room temperature eggs
Allow the eggs to come to room temperature by setting them out an hour before you plan to make the souffles. If you don’t have time for this, you can set them in a bowl of warm (not hot!) water for 5 minutes.
- Evenly coat the souffle dishes
Butter the souffle dishes evenly and coat with the granulated sweetener. Ensure the dishes are coated all the way to the rim so the souffles will rise evenly. The dishes pictured are 5-ounce ramekin dishes
- Place dishes on a baking sheet
Having the dishes on a baking sheet allows them to be moved in and out of the oven at the exact same time. This means the cooking time will be uniform for each souffle.
- Rub lemon juice on your equipment
Egg whites will not rise as much if there is any fat present. To counteract this, rub half a lemon on your whisk attachments and on your bowl. Dry with a paper towel.
- Microwave the butter and chocolate
Butter and chocolate can be melted together in the microwave. Microwave them for 30 seconds and stir. Microwave for another 30 seconds and allow to sit for a few minutes then stir again.
If you don’t have a microwave, the butter and sugar can also be melted together over a pan of hot water in a heatproof bowl.
- Ensure there is no yolk in the whites
When you separate the eggs, be very careful to ensure no egg yolk gets into the egg whites. Any yolk in the whites will prevent them from whipping up properly.
- Don’t over whisk the egg whites
Stop whisking the egg whites when they are stiff and glossy. If you over whisk them, they will lose their gloss and become dry. They start to lose their structure and won’t rise as high.
- Make sure everything is clean and dry
Be particularly careful that the equipment you use for the chocolate is dry. Even a small amount of water can make the chocolate seize, so it’s really important that everything is clean and dry.
FAQs for Chocolate Souffle Cakes
Chocolate seizes when water is added to it. Most likely, there was some water in the bowl with the egg yolks.
The dish may not have had an even coating of butter and sweetener. Souffles need the sweetener to climb up the sides. If it wasn’t evenly coated then it won’t rise evenly.
Another possibility is that the mixture was not evenly distributed in the dish. You can level off the tops with a knife to help this.
Cream of tartar can usually be found in the spice section of the supermarket.
It is not completely necessary, but it helps bind the proteins of the egg white together and makes successful souffles more likely.
Reasons souffles don’t rise:
– There was some egg yolk in the egg whites.
– The eggs were too cold.
– The oven wasn’t the correct temperature.
– The oven was opened too soon.
– The dish wasn’t evenly coated with butter and sweetener.
– The souffle sat for too long before baking.
– When folding in the chocolate, the air was knocked out the egg whites.
– The egg whites were overbeaten,
This may seem like a daunting list but follow the tips and recipe closely and your souffles will be light, airy, and sky-high!
Notes on ingredients
85% dark chocolate is the lowest you should go in terms of percentage. Anything lower will have higher levels of sugar. This recipe will work with 100% chocolate if you want to aim for zero carbs. However, you may need to add more sweetener to balance the bitterness.
Avoid ‘low carb’ chocolate that is sweetened with maltitol. Maltitol spikes blood sugar in the exact same way as regular sugar. In addition to this, it can cause cramping and intense digestive discomfort.
You cannot replace granulated sweetener when preparing the souffle dishes because the mixture needs it to climb the sides of the dish. Alcohol sugars do not agree with everyone. If you find this is the case, you may prefer to try a naturally sweetened recipe such as Apple Cinnamon Muffins or Healthy Pumpkin Pie.
Chocolate souffle cakes may take a few tries to get right but it is so worth it when they come out of the oven and they’re perfect. These can be served with whipped coconut cream as a dairy-free alternative to whipped cream. They have a very intense chocolate flavor so the coconut cream balances it nicely. If you are making this for guests who find the chocolate too intense, you can offer them some powdered sugar for the top.
Sky High Chocolate Souffle Cake
- Six 5 oz souffle dishes
- Mixing bowl
- Baking sheet
- Electric whisk
- 8 oz 85% cocoa dark chocolate
- ½ cup butter, plus 2 tbsp to grease the dishes
- ¼ tsp salt
- 1 tsp vanilla extract
- 6 large eggs, separated
- ½ tsp cream of tartar
- 10 tbsp granulated sweetener
- Preheat the oven to 400°F. Prepare the souffle dishes by buttering them evenly all the way to the rim. Then, place a tablespoon of sweetener in each dish and pour it out while turning the dish to coat the sides. Repeat for all six dishes and place on a baking sheet.
- Melt ½ cup of butter and chocolate. Allow to cool slightly before adding the egg yolks. Then add the salt and vanilla extract, and mix until smooth.
- Beat the egg whites and cream of tartar until the soft peak stage. Add 4 tablespoons of sweetener, one tablespoon at a time, and then beat until the egg whites are stiff and glossy.
- Gently mix ¼ of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites in two additions. Transfer to the prepared dishes.
- Reduce the temperature of the oven to 375°F. Bake until the souffle has risen and moves only slightly in the center, about 14 minutes. Do not open the oven door too soon to check on them or they will collapse. Serve immediately.