Two chocolate souffles in white ramekins sit on a white plate

Recipe: Flourless Chocolate Soufflé

One of the things that never ceases to amaze ICE faculty members is how quickly and eagerly students jump into cooking and baking.

While delicate soufflés may seem like an impossible feat of physics and chemistry, this classic chocolate soufflé recipe from Chef Nick Malgieri, former Director of Pastry & Baking Arts Programs at ICE New York, is one of the first things that students in the Pastry & Baking Arts career program make.

Making a perfect soufflé takes practice, and the only way to start is to dive right in!

Having someone guide you through the process certainly makes it easier, as you can see first-hand the proper techniques, but if you want to try it at home, our recipe is below.


Flourless Chocolate Soufflé

Makes 8 servings


  • 7 ounces semisweet chocolate
  • 3 1/2 fluid ounces water, coffee or liqueur 
  • 2 ounces butter
  • 4 egg yolks
  • 8 egg whites
  • Pinch of salt
  • 2 ounces sugar


  1. Cut the chocolate into 1/4-inch pieces and combine with the liquid in a heatproof bowl. Place the bowl over a pan of hot water and allow it to melt, stirring occasionally. Stir smooth, remove from the heat and stir in the butter.
  2. Cool to room temperature. Stir the yolks into the chocolate mixture.
  3. Butter eight individual soufflé molds and coat with sugar. Preheat the oven to 400ºF.
  4. Whip the egg whites with the salt to a very light peak. Add sugar gradually while continuing to whip to a soft peak. Stir 1/4 of the whites into the chocolate mixture. Fold in the remaining 3/4 of the whites.
  5. Place batter in buttered and sugared containers and bake for approximately 15 minutes.
  6. If the liquid is an eau-de-vie or brandy, use 2 fluid ounces eau-de-vie and 1 1/2 fluid ounce water.

Read More:Chef Penny's Concord Grape Tart

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