Jules’s Signature Chocolate Soufflé

Today is the day! Killing Me Soufflé is on bookshelves, and I can’t wait to share the 20th book in the Bakeshop Mysteries with you.
To celebrate, I’m sharing Jules’s signature chocolate soufflé recipe. If you’ve never tried this decadent treat, now is the time.
Happy baking and reading!
Jules’ Signature Chocolate Soufflé
Recipe by Ellie Alexander
Prep time
30
minutesCooking time
40
minutesTotal time
0
minutesIngredients
½ cup ½ unsalted butter, plus extra for greasing
3 tbsps 3 cocoa powder, plus extra for dusting
½ cup ½ granulated sugar, plus extra for coating
6 oz 6 dark chocolate, chopped
4 4 large egg yolks
6 6 large egg whites
1 tsp 1 vanilla extract
½ ½ salt
¼ tsp ¼ cream of tartar
Powdered sugar (for dusting)
Directions
- Preheat your oven to 375° F.
- Grease six 6-ounce ramekins with butter and dust with cocoa powder, tapping out the excess.
- Place the prepared ramekins on a baking sheet.
- Coat the inside of each ramekin with a thin layer of granulated sugar after greasing and dusting with cocoa powder.
- In a heatproof bowl, set over a pot of simmering water, melt the dark chocolate and 1/2 cup of butter, stirring occasionally until smooth.
- Remove from heat and let cool slightly. In a large mixing bowl, whisk the egg yolks, 1/2 cup of granulated sugar, vanilla extract, and salt until the mixture is pale and thick.
- Gradually add the melted chocolate mixture and whisk until well combined.
- Beat the egg whites with the cream of tartar using an electric mixer on medium speed until soft peaks form.
- Gradually add 2 tablespoons of granulated sugar and continue to beat until stiff peaks form.
- Gently fold the beaten egg whites into the chocolate mixture in three additions, being careful not to deflate the mixture.
- Divide the soufflé mixture evenly among the prepared ramekins, filling each about 3/4 full.
- Smooth the tops with a spatula and then run it around the rim of each ramekin.
- Bake for 12-15 minutes or until the soufflés have risen and the tops are set. Do not open the oven door during baking.
- Remove the soufflés from the oven and dust with powdered sugar. Serve immediately.
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February 24, 2025
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