Chocolate Soufflé – Ramadan Special – Quick Recipe

Recipe on YouTube

Ingredients of Chocolate Soufflé

  • 2 eggs
  • ½ cup sugar
  • ¼ cup flour
  • ¼ cup cocoa powder
  • 3 tbsp oil/melted butter
  • 3 tbsp milk
  • semi-sweet chocolate bar


  • Take two eggs and separate their whites.
  • Beat the egg yolks until they form staunch peaks.
  • Melt chocolate bar for making ganache.
  • Combine ½ cup sugar, ¼ cup flour, ¼ cup cocoa powder, 3 tbsp oil/melted butter, 3 tbsp milk and 2 egg yolks in a bowl and mix thoroughly.
  • Now, add the whipped egg whites in the batter.
  • Pour the batter into the baking mould and put into the preheated oven.
  • Bake the Soufflé in an oven at 200 degrees Celsius for 20-25 minutes.
  • Cover it with some hot chocolate ganache and let it cool down.
  • Serve the chocolate Soufflé chilled.

Key Points

  • Melt the butter and chopped chocolate in a double boiler or microwave-safe bowl.
  • Use a hand or stand mixer that fits into the medium glass or metal mixing bowl.
  • Beat the egg whites at high speed for 2 minutes until soft peaks form. Add the sugar gradually in three increments.
  • After adding all the sugar, beat for 2 minutes, or until firm glossy peaks appear.
  • Fold the egg whites into the chocolate mixture slowly.
  • Refrigerate the batter for 5-10 minutes while the oven heats up.
  • You can prepare the batter up to two days in advance.
  • Coat four oven-safe straight-sided ramekins generously with butter.
  • Sprinkle with sugar and lay the ramekins on a baking pan.
  • Pour batter equally into the ramekins.
  • To smooth the surface, use a knife or an icing spatula.
  • Cover and refrigerate leftovers for up to three days.

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