Dark Chocolate Soufflé

Prep Time: 10 min

Inactive Time: 2 min

Cook Time: 18 min

Total Time: 30 min

Servings: 2


  • 4 oz 70% cocoa dark chocolate
  • 1/2 tbsp Filippo Berio Extra Light Olive Oil
  • 1 oz 30% heavy cream
  • 3 egg whites
  • 2 egg yolks
  • 1/4 cup granulated sugar (approx.)
  • Pinch cream of tartar


    • Preheat oven to 375°F. Grease two 6-oz ramekins with olive oil and dust with sugar.
    • In double boiler, melt chocolate, 1/2 tbsp olive oil and cream; let cool. Meanwhile, using electric mixer, beat egg whites until soft peaks form.
    • Whisk egg yolks into cooled chocolate mixture; fold in egg whites, 1/4 cup sugar and cream of tartar. Pour into prepared ramekins; bake for 15 minutes.



    • This recipe is easily doubled.
    • Garnish with fresh berries if desired.