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Chocolate Souffle's for Two

Chocolate Souffle's

A few years ago, I purchased some 6 ounce ramekins for individual desserts. They make the loveliest individual portions. . .all neat and tidy, no worry about "serving mess" catastrophe's.

I found this recipe in The Fine Cooking Magazine Special Annual Issue of holiday Baking. ..2003.
I was surprised to find the whole recipe on the link.
  • 6 tablespoons unsalted butter, cut into pieces .. .and then some for buttering the ramekins
  • Granulated sugar for dusting over the buttered ramekins
  • 3 tablespoons water
  • 1 1/2 teaspoons instant coffee granules. . . I keep instant coffee on hand for recipes
  • 6 ounces bittersweet chocolate. I used leftover chocolate from Christmas and put it on a kitchen scale to weigh it. . .
  • 1/2 teaspoon salt
  • 3 farm fresh large eggs. . .room temperature .. .and separated
  • 3/4 cup icing sugar. . or confectioners sugar. . .same thing. . .different country
  1. Lightly butter 6 ramekins and then dust them with the sugar. . .pour the sugar into the first one. . and then dump the remainder to the next. . .and the next. . adding a bit more sugar if needed.
  2. Set the ramekins on a baking sheet.
  3. Stir together the water . . .and the instant coffee. Set aside.
  4. Melt the chocolate and butter in the microwave. . .ten seconds at a time until the chocolate is softened. . .stirring well in between.. . .or use a large bowl over a pot of boiling water.
  5. Whisk until glossy and smooth.
  6. Stir in the coffee mixture and the salt. . . and whisk in the egg yolks, one at a time.
  7. Add about 1/3 of the icing sugar and whisk until well blended. Set aside.
  8. Beat the egg whites in a freshly washed and dried glass or metal bowl.
  9. Add the remainder of the icing sugar just when the whites are foamy and then continue to beat until the peaks are firm and glossy.
  10. Spoon about 1/4 of the whites into the chocolate mixture. . .stirring well. . .this lightens the heaviness of the chocolate. . allowing the remainder of the whites to be mixed in without deflating them.
  11. Add the remaining whites. . .gently. . until just blended.
  12. Pour evenly into the ramekins .. .and chill uncovered about 30 minutes. Then. . cover with plastic wrap. The delay in wrapping helps the wrap not to stick to the chocolate, ensuring a nice smooth baked top.
  13. If you want to bake them within 24 hours. . .leave them in the refrigerator and bake them on a cookie sheet at 400 degrees .. .for 15 minutes.
  14. If you want to make them ahead. . .put them in the freezer. . .and remove them while you preheat the oven at 400 degrees. Bake them on a cookie sheet for 20 minutes.
  15. Serve hot from the oven. . .immediately.
  16. A little garnish of berries and whipped cream or Ice Cream on the side. . .is a perfect addition. Though the recipe instructions seem long. . .it is truly a breeze to make.


  1. Wow, that souffle looks AMAZING! AND gluten-free to boot! Love it! I really want to try this one day. Thanks for sharing! :)

  2. I love the detailed instructions! Darn I have two heart shaped ramekins in Washington...
    Need to bring them down here.

  3. My favorite Gluten-free are the Gluten-free recipesthat come no other way!
    I've never had this Chocolate Souffle - It is going immediately on my 'to do' list!
    Thank you, Lovella !!

  4. beautiful and simple....simply beautiful! Grin. AND...I am betting, yummy too.

  5. Oh gluten free - I'll keep this in mind for my boy's girlfriend. I've made a gluten free chocolate cake but it was on the heavy, chalky side. This sounds smoother.

    Thanks L!

  6. This is one thing I've got to try - I've always wanted to use those close little bowls :)

  7. Oh wow, I didn't know this was you. I feel so honored to have a comment from you. I read your blog often and you are sorta famous in the blog world ya know. Thank you,

  8. WOW! Gluten free souffle. i am trying it this weekend!

  9. I love the idea of putting them in those little bowls. I have 4 of them.
    What a great idea.