Foolproof Molten Chocolate Soufflés

Foolproof Molten Chocolate Soufflés

Packed with dark chocolate, this soufflé bakes to perfection—a tall rise, springy interior, and delicious molten chocolate center. Pure chocolate decadence from the inside out, Autopilot gives these soufflés max rise without burning the tops, edges, or unexpected deflation.

45 mins total time

25 mins active time


Makes 4



  • 1 oz unsalted butter

    at room temperature, plus extra for the ramekins

  • 3½ oz white sugar

    divided, plus extra for the ramekins

  • 4 large eggs
  • ¼ cup (1 oz) bread flour
  • ½ tsp kosher salt
  • 7 fl oz whole milk
  • 4½ oz 70% dark chocolate

To serve (optional):

  • Powdered sugar, for dusting
  • Fresh berries
  • Heavy cream
  • Ice cream


  • 1Brush with butter and sprinkle with sugar. Rotate the ramekins to evenly coat the base and sides, then tip out the excess sugar. Coating with sugar will improve the texture and appearance of the soufflés, resulting in straight sides that shoot upward and flat tops that are free of cracks.
  • 2Separate the yolks from the whites while they’re still cold from the fridge. This will minimize the yolk breaking, keeping the whites free of yolk fat, so they whip up well. Egg whites whip best at just below room temperature, so set those aside on the counter while you move onto the next few steps.
  • 3Mix the yolks, flour, salt, and butter together to form a paste. Set aside. Mixing these ingredients together first will prevent lumps from forming in the base mix. Make sure to mix in a bowl large enough to add the chocolate mixture and fold in the egg whites later on.
  • 4Heat the milk and sugar in a saucepan over medium heat until it just comes to a boil. Add the chocolate and whisk until melted and smooth.
  • 5Whisk a third of the chocolate mixture into the paste until smooth. Add the remaining chocolate mixture and whisk until smooth. Mixing in two batches prevents lumps (this process is a form of tempering). Set aside while you move onto the next two steps. This resting time can help your soufflés achieve a better rise.
  • 6Insert the wire rack into position 6. Positioning the rack slightly lower in the oven gives these sprouting molten chocolate soufflés room to rise to their full potential. Meanwhile, continue to the next step.
  • 7Whisk the egg whites until frothy. Add the sugar and whisk vigorously until the whites are glossy and form medium to stiff peaks.
    Tip: Clean and dry bowls and utensils are vital when whipping egg whites. You can whip the egg whites by hand or with a stand mixer—just make sure everything is clean and dry before you start.
  • 8Gently fold the whites into the chocolate mixture in three batches, taking care not to deflate the batter.
  • 9Pour the batter into the ramekins all the way to the top. Level with an offset spatula and wipe clean. You may have some leftover batter, depending on how you whipped and folded in the egg whites.
  • 10Once preheated, place the ramekins in the roasting pan. Place in the oven and start Autopilot. As the soufflés bake, the oven will control the top heating elements, reducing the temperature to prevent the tops from darkening.
  • 11These soufflés won’t hold their shape forever. They are best served right away. Keep it simple with a sprinkle of powdered sugar, or elevate with crème anglaise, fresh berries, cream, or ice cream.