Dark Chocolate Soufflé

Extra Light
  • 4 oz 70% cocoa dark chocolate
  • 1/2 tbsp Filippo Berio Extra Light Olive Oil (approx.)
  • 1 oz 30% heavy cream
  • 3 egg whites
  • 2 egg yolks
  • 1/4 cup granulated sugar (approx.)
  • Pinch cream of tartar
    • Preheat oven to 375°F. Grease two 6-oz ramekins with olive oil and dust with sugar.
    • In double boiler, melt chocolate, 1/2 tbsp olive oil and cream; let cool. Meanwhile, using electric mixer, beat egg whites until soft peaks form.
    • Whisk egg yolks into cooled chocolate mixture; fold in egg whites, 1/4 cup sugar and cream of tartar. Pour into prepared ramekins; bake for 15 minutes.
    • Tips:

      • This recipe is easily doubled.

      • Garnish with fresh berries if desired.

    Prep Time

    10 min

    Inactive Time

    2 min

    Cook Time

    18 min

    Total Time

    30 min







    Ingredient: Eggs

    Cooking Method: Bake

    World Cuisine: French

    Product: Extra Light

    Associated Smartcut

    Cooking With Room Temperature Eggs

    There are a million recipes that call for eggs, but there’s only one tip you should remember when doing so. Let Filippo Berio tell you the secret to cooking with eggs -- and getting it right, every time. Few recipes use eggs as gloriously as this Dark Chocolate Soufflé from Filippo Berio.


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