Thank you for subscribing.
Please watch your inbox for your edition of
The First and Last Word – coming soon!
< Back to Results

Dark Chocolate Soufflé

Dark Chocolate Soufflé


This recipe features Filippo Berio Extra Light Olive Oil

  • 4 oz. 70% cocoa chocolate
  • 1/2 tbs. Filippo Berio Extra Light Olive Oil
  • 1 oz. heavy cream
  • 2 large egg yolks
  • 3 large egg whites
  • Dash of cream of tartar
  • 1/4 cup sugar


Course: Desserts & Baked Goods

Prep: Moderate

Serves: 2 (recipe can be doubled)

Method: Baking

  1. Preheat oven to 375°F and prepare two 6 oz. ramekins with olive oil and sugar.
  2. Melt chocolate, olive oil and heavy cream in double boiler and let cool.
  3. Whisk in the egg yolks, then fold in the egg whites (which have been beaten until soft peaks form), sugar and cream of tartar. Pour into ramekins that have been oiled and sprinkled with sugar.
  4. Bake at 375° for 15 minutes.
  5. Serve with fresh berries as garnish.