March 8, 2023

Chocolate Espresso Soufflé

This decadent chocolate espresso soufflé, or molten lava cake, is an elegant dessert that highlights the great pairing that is coffee and chocolate. I garnished this dessert with a scoop of vanilla ice cream, tart raspberries and fresh mint leaves. Watch as the warm espresso chocolate sauce spools out onto the plate, or dip your spoon into the ramekin until you’ve eaten the last bite.

15 years ago, when I was a line cook in my first restaurant kitchen and studying pastry at culinary school, I’d bring in baked goods to work for my colleagues to taste-test. One day, I made these chocolate espresso soufflés from a recipe I found in an old issue of Fine Cooking magazine. My bosses enjoyed them so much that the soufflé ended up on the menu. My time in restaurants feels like a couple lifetimes ago, yet baking these soufflés now confirms that this recipe stands the test of time.


Plating the Soufflé 2 Ways

Since we coated the ramekins with butter and sugar, removing the soufflé from the ramekin when it’s time to serve the dessert will be easy. Run a small offset spatula along the side of the ramekin to loosen the soufflé.  Place the warm ramekin on a round heat proof cork mat.  Flip a small round plate on top of the ramekin.  Get a good hold of both the plate and the cork mat, and flip them so that the ramekin is upside down.  Remove the cork mat, and lift the ramekin so that only the soufflé remains on the plate.  Voilà!  It’s also nice to dip your spoon into the ramekin until there are no more bites left to take.  

Make in Advance  

You can make the soufflés, cover the ramekins, and store them in the fridge uncooked for up to 2 days.


Kitchen scale

Oven thermometer

6 ramekins

Silicone brush


Medium saucepan

⅛ tsp, 1 tsp, 1 tbsp

Standmixer fitted with the whisk attachment


Small spoon

Small offset spatula

Baking sheet 

Bon appétit!


Chocolate Espresso Soufflé

This chocolate espresso soufflé is irresistible. Garnish with a scoop of vanilla ice cream, tart raspberries and fresh mint leaves. Let the warm sauce spool onto the plate, or dip your spoon into the ramekin until you’ve eaten the last bite.


Ariane | Miel et Ganache









  • 1 tsp espresso powder
  • 2 tbsp water
  • 225g (8 oz) semi-sweet chocolate,coarsely chopped
  • 6 tbsp unsalted butter
  • 2 tbsp cocoa powder
  • 2 large egg yolks
  • 3 large egg whites
  • ⅛ tsp cream of tartar
  • 3 tbsp granulated sugar
  • softened butter and granulated sugar for the ramekins


  1. Use a silicone brush to coat the 6 ramekins with softened butter.
  2. Coat the ramekins with granulated sugar.  Set aside.
  3. Pour the warm water in a small bowl.
  4. Stir the espresso powder into the water until it dissolves.  Set aside.
  5. Melt the butter and chocolate together in a heatproof bowl placed over a saucepan of simmering water.  Make sure the bottom of the bowl does not touch the water.  Stir until combined.
  6. Remove the heatproof bowl from the saucepan.
  7. Add 5 tablespoons of the chocolate and butter mixture to the espresso mixture.  Stir until incorporated.
  8. Transfer the espresso mixture to a plate.  Place the plate in the freezer for 10 minutes.
  9. Remove the plate from the freezer.
  10. Use a teaspoon to form 6 balls with the espresso mixture.
  11. Place the plate with the 6 espresso chocolate balls in the fridge until ready to use.
  12. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with the cream of tartar on medium-high speed.  The bowl and whisk must be clean and dry for this step, otherwise the egg whites won’t mount properly.
  13. Lower the speed and gradually incorporate the granulated sugar.
  14. Keep beating the egg whites until they become glossy medium-firm peaks that curl over.  Set aside.
  15. Preheat the oven to 400°F.
  16. Set the heatproof bowl with the butter and chocolate mixture back on the saucepan of simmering water to heat it up again.
  17. Remove the heatproof bowl from the heat and stir in the cocoa powder.
  18. Stir in the egg yolks until combined.
  19. Use a spatula to gently fold ¼ of the egg whites into the chocolate mixture.
  20. Gently fold the remaining egg whites into the chocolate mixture.
  21. Take the plate from the fridge and place an espresso chocolate ball in the centre of each ramekin. 
  22. Pour the batter evenly into each ramekin.
  23. Use the back of a small spoon to even out the tops.
  24. Place the ramekins on a baking sheet and bake for 12 minutes.  The soufflés will have puffed up and might have cracks on top.
  25. Let the soufflés cool down for a few minutes before serving them.
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January 30, 2023
Marjolaine Bourget
I’ve only tasted 2 of two of your recipes so far but this one is by far my favourite! Shortbread always reminds me of my time in Scotland!
January 30, 2023
Marjolaine Bourget
Very chocolaty (is that even a word?) and very delicious! Thanks for letting me and The Peanut taste!