Spiced Chocolate Soufflés


  • 1 cup fine-quality dark chocolate pieces (ideally about 65% dark)
  • 1 cup fine-quality milk chocolate pieces
  • 4 Tbsp unsalted butter
  • 6 Tbsp sugar
  • 1 Tbsp pure vanilla extract
  • 2 tsp cinnamon + 2 tsp pumpkin pie spice (may also simply use 4 tsp cinnamon) + 2 tsp cayenne
  • 4 eggs, room temperature, separated into yolks and whites
  • For Sauce: 1 cup dark brown sugar + 1 cup whipping cream; add 3 Tbsp Kahlua before serving
  • Butter and sugar 6 small ramekins or custard cups. Gently wipe the top rims of cups in preparation for soufflés.

Cooking Instructions

  • Preheat oven to 350F 
  • In medium saucepan over low flame, melt chocolate with butter and sugar, stir constantly until smooth. 
  • Remove from heat, stir in vanilla, spices and cayenne. In large mixing bowl, whisk egg yolks until creamy. 
  • Gradually mix chocolate into egg yolks, combine thoroughly.
  • In separate bowl, with electric mixer, beat egg whites until stiff but not dry. 
  • Starting with a small portion of whipped egg whites, fold gently and gradually into chocolate mixture in large bowl until well combined.
  • Evenly distribute mixture between ramekins. 
  • Place on rimmed baking sheet, bake for 30 minutes.
  • Prepare caramel sauce while soufflés bake by whisking brown sugar into whipping cream in small saucepan over high flame. 
  • Bring to a boil, boil for 3 minutes. 
  • Remove from heat, stir in Kahlua.
  • When soufflés are baked and gently removed from oven, pour some warm sauce on top of each, and serve immediately with remaining sauce if desired.
Diana Scalia

Diana Scalia

Your Chef and Tour Maestra

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