Baking, Dessert, Recipes

Dark Chocolate Soufflé {for 2}

February 11, 2013

Chocolate Soufflé from

In my personal opinion chocolate soufflé is one of the most romantic desserts you can have. Everything about it is utter bliss: a delicate crust surrounded by a chocolate sponge-cake shell protecting the gooey liquid center. Three components that are essential for a good soufflé.

Chocolate Soufflé from

It is commonly and quite wrongly believed that soufflés are hard to prepare. I couldn’t disagree more. I browsed the web and cookbooks for a recipe that seemed simple enough, even for those who aren’t fans of cooking and baking. There are so many different variations out there: adding flavors from mint to berries and varying the chocolate flavors from white to dark. Being a lover of dark chocolate myself I stuck to the classic dark chocolate version. A good soufflé really doesn’t need anything else. Pop open a bottle of champagne and gather a punnet of strawberries to dunk into the liquid center and you have yourself a pretty fantastic Valentine’s Day dessert.

Chocolate Soufflé from

This recipe makes enough for a medium-sized ramekin that you can share with your loved one. If you’re not as much a chocolate addict as I am you can also fill the batter into 3-4 standard ramekins for individual portions.

Chocolate Soufflé from

Dark Chocolate Soufflé

serves 2 chocolate addicts, otherwise 3

slightly adapted from this Martha Stewart recipe


  • 1 tbsp. butter  {room temperature}
  • 30g granulated sugar + additional for coating the ramekin
  • 2 eggs {yolks and whites separated}
  • 1 tbsp. baking powder
  • 70g dark chocolate {I used 70% Lindt chocolate}
  • 80ml milk
  • 1 tbsp. cornstarch
  • 35g quark
  • optional: powdered sugar


  1. Preheat the oven to 200°C. Melt the dark chocolate in the microwave on medium-high being careful not too burn it.
  2. Lightly coat the ramekin with the soft butter and granulated sugar.
  3. Using a hand mixer whisk the egg whites until soft peaks form. Add the granulated sugar and continue beating for about 3-4 minutes.
  4. Add milk and cornstarch to a small saucepan. Heat up to a simmer and while stirring wait for it to thicken. This will take approximately 2 minutes. Transfer the thickened cornstarch to the bowl of molten chocolate. Whisk in the egg yolks and quark. Then carefully fold in the egg whites.
  5. Fill the ramekin {or ramekins if you are making more} and bake for approximately 15 minutes. Dust with a bit of powdered sugar and enjoy immediately.

Have yourself a Happy Valentine’s Day!

Chocolate Soufflé from

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  • Reply Kathryn February 12, 2013 at 10:42 am

    Antonia, these are beautiful! Such gorgeous photographs, I could just dive in head first!

    • Reply Antonia February 12, 2013 at 4:43 pm

      Thanks Kathryn, that’s sort of what I did! They were too good to not to eat straight away 🙂

  • Reply Meghan@cleaneatsfastfeets February 13, 2013 at 3:29 am

    Will you be my Valentine? Please and then make me one of these.

  • Reply Last-Minute Valentine’s Day Treats… February 13, 2013 at 8:41 am

    […] Dark Chocolate Soufflé […]

  • Reply Averie @ Averie Cooks March 5, 2013 at 11:44 am

    Gorgeous! And love that it’s for TWO. That’s all we need! 🙂

  • Reply Fer April 12, 2013 at 5:27 am

    Hello There!
    I´m from mexico and I have a question.
    What is quark? Is like cream cheese?

    • Reply Antonia April 12, 2013 at 5:40 pm

      Hi! Thanks for visiting my blog 🙂 Quark is a fresh cheese, similar to cream cheese. If you wanted to make this recipe I suggest you use full fat cream cheese or sour cream.

      • Reply Fer April 12, 2013 at 5:57 pm

        Thank you so much!
        Now I can make you recipe 🙂

        • Reply Antonia April 12, 2013 at 5:59 pm

          Glad I could help. My sister made the soufflé not too long ago and used cream cheese so it should work alright. Let me know how you like it 🙂 Have a lovely weekend!!

  • Reply 2013 Favorites December 29, 2013 at 5:23 pm

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