Chocolate Souffle Recipe

Prep ramekins and oven

Preheat the oven to 425°F (220°C). Generously butter four 6-ounce (180 ml) ramekins with the reserved butter (about 1/2 tbsp per ramekin). Sprinkle about 1 tablespoon granulated sugar into each buttered ramekin, turn and tap to coat the sides evenly, and discard excess sugar. Arrange ramekins on a baking sheet.

Melt chocolate and butter

Place chopped bittersweet chocolate and 6 tbsp butter in a heatproof bowl set over barely simmering water (double boiler) or microwave in 20-second bursts, stirring until smooth. Remove from heat and let cool for 2–3 minutes.

Make chocolate base

Whisk together 1 cup granulated sugar and 4 egg yolks until combined. Whisk in the melted chocolate-butter mixture until smooth. Add 3 tbsp all-purpose flour, 2 tbsp unsweetened cocoa powder, and a pinch of salt; whisk until no lumps remain. Add 2 whole eggs, one at a time, whisking until fully incorporated and the batter is glossy and slightly thickened.

Add Nutella centers

Spoon about 2 tablespoons of batter into the bottom of each prepared ramekin. Place 2 tablespoons of Nutella in the center of each ramekin on top of the batter. Divide remaining batter among the ramekins (about 2–3 tbsp each) to cover the Nutella, smoothing the tops with the back of a spoon. The ramekins should be about three-quarters full.

Bake

Bake on the middle rack for 10–12 minutes for a molten center (edges set, centers soft). For slightly more set centers, bake 13–14 minutes. Do not overbake or the lava center will firm up. Remove from oven when tops have risen and just start to crack, then let sit 1 minute.

Whip egg whites

While the cakes bake, place 4 room-temperature egg whites in a clean, dry mixing bowl. Add 1 tsp cream of tartar. Begin beating on medium speed until foamy, then gradually add 3 tbsp granulated sugar, increasing speed to high. Beat until stiff, glossy peaks form. The meringue is optional (for folding into batter if you prefer a lighter soufflé) — if not using, skip to plating. If folding into batter: gently fold one-third of the beaten whites into the chocolate base to lighten, then fold in remaining whites until homogenous but still airy. Proceed to fill ramekins as above.

Unmold and dust: Allow baked cakes to rest in ramekins for 30–60 seconds, then run a thin knife around the edge of each ramekin and invert each cake onto a small dessert plate. If you prefer to serve directly in ramekins, serve as-is. Dust the tops lightly with powdered sugar.

Serve with gelato: Place one scoop of vanilla gelato or ice cream beside each cake (or a quenelle on top if serving in ramekin). The cold gelato will contrast the warm molten center. Serve immediately; provide a spoon to break into the center so the molten chocolate flows.

Storage and reheating: These are best served fresh. If you need to prepare in advance, assemble batter in ramekins, cover tightly, refrigerate up to 24 hours, then bake from chilled, adding 1–2 minutes to the bake time. Leftover baked cakes can be reheated 20–30 seconds in a hot oven (350°F/175°C) or 10–15 seconds in microwave, but lava center may firm up.