5-Ingredient Dark Chocolate Soufflés Recipe


Cal/Serving: 804
Daily Value: 40%

Dairy-Free, Gluten-Free, Wheat-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Vitamin A1080IU22%
Thiamin (B1)0mg8%
Riboflavin (B2)1mg58%
Niacin (B3)1mg3%
Vitamin B60mg19%
Folic Acid (B9)107µg27%
Vitamin B122µg30%
Vitamin D4µg1%
Vitamin E2mg12%
Vitamin K5µg7%
Fatty acids, total monounsaturated16g0%
Fatty acids, total polyunsaturated5g0%
Have a question about the nutrition data? Let us know.

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Five ingredients, 15 minutes, and just 160 calories — wow! The first time through may take a few extra minutes, but after making these once you will be amazed at how fast these impressive soufflés come together. To serve, dust with cocoa or powdered sugar, adorn with fresh raspberries, or add a dollop of light whipped topping. 



  • 4 large eggs
  • 1/2 cup semisweet chocolate chips
  • 1/4 teaspoon instant coffee
  • 1 tablespoon cocoa powder, preferably Dutch-processed
  • 2 tablespoons granulated sugar
  • Additional cocoa powder or powdered sugar (optional)


Preheat oven to 400 degrees. Lightly spray five 6-ounce ramekins with baking spray and place on a sheet pan.

Separate the eggs, placing all the egg whites in one large bowl and two yolks in a small bowl (reserve remaining two yolks for another use).

Place the chocolate chips in a small microwave-safe bowl and heat for 1 to 1 1/2 minutes or until chips are partially melted and appear shiny. Remove and stir. Set aside. In a medium bowl, whisk together 3 tablespoons warm water, instant coffee, and cocoa powder. Whisk in the two egg yolks. Add the melted chocolate and whisk until smooth.

With an electric mixer on high speed, beat the egg whites until foamy. Gradually add the sugar and beat to stiff, but not dry, peaks. Gently fold half the chocolate mixture into the egg whites, taking care to not deflate the egg whites. Repeat with the remaining chocolate mixture.

Fill ramekins and place the pan in oven on center rack. Bake for 9-11 minutes or just until firm to the touch. Dust with cocoa powder or powdered sugar, if desired. Serve immediately. 

Recipe Details

Adapted from "Eat More of What You Love" by Marlene Koch (Running Press, 2012)

Servings: 1

Notes and Substitutions:

Note: You can substitute 3 tablespoons brewed coffee for the 1/4 teaspoon of instant coffee and water. You can also add 1/2 teaspoon of almond, vanilla, or orange extract, if desired. For a more intense chocolate flavor, use bittersweet chocolate.

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Yasmin Fahr's picture

Hey Jerry! So sorry about that. We just added the information in. Thanks for alerting us of the mistake. Hope you enjoy the recipe!

jerrygolfr's picture

How much sugar for this recipe? It is not listed as an ingredient.

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