Author's Notes: Chef Edna Lewis's chocolate souffles are rich and decadent, especially when topped with hot chocolate sauce and whipped cream.

Edna Lewis’s Chocolate Soufflé Print Recipe

Serves 6


  • 2 Tbs. Unsalted Butter
  • 2 Tbs. All-Purpose Flour
  • 1 Cup Milk, scalded
  • 4 oz. Unsweetened Chocolate, grated
  • 1 Tsp. Pure Vanilla Extract
  • 1/3 Cup Hot Water
  • 3 Tbs. Granulated Sugar
  • ¼ Tsp. Salt
  • 3 Large Egg Yolks
  • 5 Egg Whites


  1. Preheat the oven to 450˚F, with the rack in the center of the oven.
  2. Melt the butter in a heavy saucepan over medium heat. Add the flour and cook a few minutes without browning until the flour is well blended. Remove from heat.
  3. Scald the milk in a small saucepan, add to the butter/flour mixture, stirring rapidly.
  4. Add the grated chocolate which will melt when it is stirred in. Continue stirring and add 1/3 cup hot water.
  5. Next add 3 lightly beaten egg yolks, salt, vanilla and 3 tbs. sugar. Stir the batter vigorously until well blended and it appears smooth and satiny. This part can be done ½ hour or so ahead of time. Just be sure to lightly cover the mixture with plastic wrap or waxed paper and put in a warm spot to prevent a skin forming.
  6. Heat the soufflé dishes so they are hot when the batter is added as this will hasten the cooking.
  7. Whip the egg whites to soft peaks.
  8. Stir the chocolate mixture well and fold in the egg whites. Fold in thoroughly, but lightly so as not to lose volume.
  9. Spoon the mixture into a non-buttered 2 Qt. soufflé dish or 4-6 individual dishes; fill approximately ¾ full. Set the dishes in the oven and raise the heat to 475˚ for 3 minutes to make up for the heat lost when the dishes are set in; then lower the heat back to 450˚F.
  10. Cook individual soufflés for 12-13 minutes, the larger single soufflé will take 20-25 minutes.
  11. Remove from the oven, dust with powdered sugar and serve with hot chocolate sauce and whipped cream if desired.