Brown Butter Chocolate Soufflé Fit for a Crowd

Mastering the art of soufflé making is easier than you might think so long as you follow these three rules: Never over whip the egg whites (look for the consistency of softly whipped cream); always use a very hot oven; and remember to keep calm. Even for professionals there comes a moment when doubts seem to rise faster than the soufflé itself. But maintain your cool and it all usually works out just fine. Serve straight from the oven for maximum impact—and minimal deflation.

This larger-than-life version feeds a crowd and is a great dessert for gluten-free entertaining.

Editor’s Note, February 2025: In response to reader reviews, we’ve made changes to the recipe, most notably, lowering the oven temperature and increasing the volume of batter.