Chocolate Soufflé

Baking and pastry chef instructor, Mary-Frances Bahun, insists it’s easy to make this light and fluffy dessert. The addition of dark chocolate (at least 60 percent cacao) and Grand Marnier means the flavour rises to the occasion, too.

  • By Mary-Frances Bahun, Pacific Institute of Culinary Arts
  • April 12, 2017
Image Author: Tracey Kusiewicz


    1 cup dark chocolate (at least 60% cacao)

    ¼ cup unsalted butter

    Pinch salt

    1 tsp vanilla

    1 tbsp Grand Marnier

    ½ cup egg yolks

    ¼ cup sugar

    1 cup egg whites

    Pinch cream of tartar


    1. Preheat oven to 375°F. Butter and sugar 6 to 8 individual ramekins; refrigerate.

    2. Melt chocolate and butter with vanilla and Grand Marnier. Whip together egg yolks and sugar until ribbon stage, then fold into chocolate mixture.

    3. Separately, whip egg whites with cream of tartar until stiff peaks appear. Slowly fold egg white mixture into chocolate mixture.

    4. Delicately fill ramekins with mixture using a spoon. Be careful not to get any on the sides of ramekins. Bake for 10 to 12 minutes. Enjoy immediately.

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