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slideshows how to make chocolate souffles
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This larger-than-life gluten-free chocolate soufflé gets a flavor boost from nutty brown butter.
3.0
(3)
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This fuss-free ice cream doubles down on the chocolate flavor with a rich dark cocoa base and a glossy fudge ripple—no churning required.
4.5
(4.5)
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Instead of making our own crème anglaise for this soufflé recipe, we use melted vanilla ice cream (it’s basically the same thing!).
4.5
(4.47)
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Chocolate Soufflés with Peanut Butter Centers Recipe
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You may get six or eight soufflés out of this recipe. Older eggs will create more voluminous whipped whites, meaning more batter. Dry days (as opposed to humid weather) will help make the meringue loftier, too.
4.0
(3.8)
Easy
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Fruity olive oil means this fudgy cake will stay moist for days.
4.6
(4.61)
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A grown-up take on classic fudge pops, thanks to a pinch of instant espresso powder.
5.0
(5)
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A bit of almond meal gives this ultrarich chocolate cake an airy but toothsome crumb.
3.5
(3.5)
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In the Venn diagram of chocolate bakes, this recipe falls squarely in the middle of where brownie, molten chocolate cake, and chocolate soufflé meet.
5.0
(4.78)
4.0
(4)
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How do you make chocolate sheet cake better? Just add brown butter frosting, whose nuttiness is enhanced by an ingredient found in most grocery stores.
4.7
(4.66)
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This amazing soufflé from Måurice Luncheonette is cakey on top, pudding-y on the bottom, tart all the way through.
4.0
(3.91)
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If there’s only one cake you ever learn to make, let it be this: a classic with soft, colorful vanilla cake layers and a rich chocolate-sour cream frosting.
4.0
(4)
