Flawless Flourless Chocolate Soufflé

Flawless Flourless Chocolate Soufflé

What is a perfect chocolate soufflé for you? For me, I like mine flourless✔️ pretty tall✔️ crackless top✔️ delicious ✔️ with custardy center, served warm with melty Movenpick meringue ice cream, top with Fribourgeoise meringue bits.  Sounds like a dream. But, no, no, no…it’s really happening. This. is. happening.

I just can-not get over with the height of this absolutely stunning gorgeous chocolate soufflé. The difference between this and my very first shot of making soufflé was night and day. Though still delicious, it had cracks on top and some didn’t rise as much. Totally unacceptable. 

I’ve also realized that less is more for this recipe. You really don’t need to add anything else on the wet mixture, just some really good dark chocolate and eggs will do. Make 64-70% dark baking chocolate your best friend for this one. O00h, what a keeper!

This is by the way, the key to have that nice tall and straight soufflés. If this is your first time trying it, I would say lower your expectation a bit. I don’t mean to be Debbie Downer here, just being totally honest with you. No need to sugar coat this process. The chance of getting it not-so perfectly right on the first try is inevitable. There’s just too many variables to consider when making the best meringue. I, sometimes stumble too, if that makes you feel better about it. 

But. Be. Brave. Together, we can have the best meringue ever! Are you ready to do this?

Flawless Flourless Chocolate Soufflé

WOW! That's what you and your loved-ones will say with this flourless✔️ 2cm tall✔️ crackless top✔️ delicious ✔️ custardy center ✔️chocolate soufflé made using Masterclass by Chef Gary Mehigan of Masterchef Australia tips and tricks at home!
Prep Time5 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: French
Keyword: chocolate, Dark chocolate, flourless, souffle
Servings: 2 people
Author: Dhin


  • 2 (9cm) ramekins
  • stand mixer


  • 3 medium eggs separated
  • 100 g baking chocolate 64-70%
  • 15 g sugar for meringue
  • 2 tbsp sugar for coating
  • 2 tbsp butter room temp for coating


  • meringue ice cream
  • meringue bits


  • Pre-heat oven to 400°F / 200°C. Turn on fan as well.
  • Using a pastry brush, coat ramekins with softened butter. To help soufflé rise, apply upward strokes at the end.
  • Pour sugar in the ramekin. Rotate it until everything is well coated.
  • Grab two bowls. Separate egg yolks and whites.
  • Finely chop chocolates and place it in a glass bowl.
  • In a small saucepan, add water. Warm until hot. Do not boil.
  • Once hot, put the bowl of chocolate on top.
  • Start melting chocolate and stir gently using a rubber spatula.
  • Remove from heat.
  • Add egg yolks. Stir gently. Set aside.
  • In a stand mixer, add egg whites.
  • Turn mixer on setting 5, then add some sugar.
  • Wait until it bubbles up and turn white in color.
  • Add more sugar. Keep mixing. Then, add the rest of the sugar.
  • Stop the mixer. Using the whisk attachment, gently scrape the bottom for excess sugar.
  • Mix again for a few seconds.
  • Check the texture of the meringue. It should be soft peak.
  • Add 1/3 of the meringue to chocolate/eggyolk mixture.
  • Whisk vigorously until smooth and gooey.
  • Add the rest of the meringue.
  • Gently fold until well combined.
  • Using a ladle, gently scoop the chocolate mixture into the ramekin.
  • Fill up the ramekin all the way to the top.
  • Even out the top with the back of the spoon.
  • Clean the edges of the ramekin with your thumb.
  • Bake for 8-10 mins.
  • Serve ASAP! with meringue ice cream and meringue bits!


  • Use a high quality baking dark chocolate - 64-70% dark. 
  • Finely chop chocolates so it melts easier. 
  • Melt chocolate over a hot water not boiling or steaming. 
  • When coating the ramekins with butter, use upward strokes. 
  • Make sure the ramekins are well coated with butter and sugar and set aside in a safe place. 
  • For meringue, use setting 5 for stand mixer, all throughout. 
  • Be patient and look for soft peak. 
  • Use a ladle to transfer chocolate mixture into the ramekins. 
  • Avoid drips on the ramekins. It will ruin the soufflé.
  • To distribute the heat evenly, turn on the oven fan. 
  • Serve ASAP! 
  • Meringue ice cream and bits are highly recommended. 

WATCH The Flawless Flourless Chocolate Soufflé Recipe Step-By-Step Video Tutorial:

Thank You For Stopping By 💗
Hi and welcome to Gem Framboise!
My name is Dhin. I'm delighted that you are here to join me in cooking delicious food and baking adorable pastries. Working in the kitchen became my therapy when the pandemic struck all of us. Join me on my journey, one bite at a time.

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