From chef Thierry Delourneaux

Chocolate Souffle
Photo Credit: Rainbow Room

Recipe Serves: 6

A Note from Chef Delourneaux:

This chocolate soufflé has a delicious molten center, and a light, springy exterior. It is complete chocolate decadence – and surprisingly easy to prepare. This soufflé can be served with a dusting of powdered sugar, crème anglaise, ice cream or sorbet.


  • 300 grams water
  • 200 grams cocoa powder
  • 398 grams egg whites
  • 68 grams sugar
  • 2 grams lemon juice
  • Butter and sugar for coating ramekins


  1. Combine water and cocoa powder and cook until the mixture forms into a paste.
  2. Whip egg whites until glossy and firm and add sugar.
  3. Mix half of the egg white mixture with 125 grams of the paste and lemon juice. Fold in the remaining egg whites.
  4. Pipe the mixture into six ramekins coated with butter and sugar.
  5. Bake at 350°F for 8 minutes.