The Beretta Kitchen’s Chocolate Soufflé

This chocolate soufflé will melt in your mouth with a rich molten center, and a light spongy exterior. This dessert is decadent and delightful in one mouthful leaving you wanting more.


  • 8 heat proof glass or ceramic ramekins
  • 3 tbsp granulated sugar (just to coat ceramic ramekins)
  • Soft butter


  • 1/4 cup granulated sugar
  • 5 oz butter
  • 6 oz dark chocolate
  • 4 large egg yolks
  • 4 egg white
  • 1/4 tsp cream of tartar
  • 2 tbsp orange liqueur
  • 1 tbsp vanilla extract

Bake 400’F

Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done the night before.)

Set an oven rack in lower third of the oven and preheat to 400⁰F.

Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract and orange liqueur. Set aside.

Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)

Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, cream of tartar. Beat on medium until frothy; then gradually add the remaining sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.

Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the soufflé mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)

Immediately bake until the soufflé rises about 1 1/2 inches from the ramekins, and the tops are browned, about 15 to 18 minutes (Do not open or bang the oven door closed before your 15 – 18 minutes are up. Your beautiful soufflé may fall in the middle and deflate before cooking all the way through). Remove from oven, dust with confectioners’ sugar and serve immediately.