5-Ingredient Dark Chocolate Soufflés

Staff Writer
5-Ingredient Dark Chocolate Soufflés
souffle
sffoodphoto/istock

5-Ingredient Soufflé

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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. 

1
Servings
811
Calories Per Serving
Deliver Ingredients

Notes

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.

Ingredients

  • 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)

Directions

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. 

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
46g
70%
Sugar
73g
N/A
Saturated Fat
22g
100%
Cholesterol
744mg
100%
Protein
30g
60%
Carbs
85g
28%
Vitamin A
320µg
36%
Vitamin B12
2µg
30%
Vitamin B6
0.4mg
18.8%
Vitamin D
4µg
1%
Vitamin E
2mg
12%
Vitamin K
6µg
7%
Calcium
147mg
15%
Fiber
7g
28%
Folate (food)
107µg
N/A
Folate equivalent (total)
107µg
27%
Iron
7mg
39%
Magnesium
151mg
38%
Monounsaturated
16g
N/A
Niacin (B3)
0.7mg
3.5%
Phosphorus
551mg
79%
Polyunsaturated
5g
N/A
Potassium
683mg
20%
Riboflavin (B2)
1mg
59%
Sodium
295mg
12%
Sugars, added
72g
N/A
Thiamin (B1)
0.1mg
8.8%
Zinc
4mg
29%

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