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Flourless Dark Chocolate Souffle with Earl Grey Cream

Flourless Dark Chocolate Souffle with Earl Grey Cream via The Artful Desperado

Flourless Dark Chocolate Souffle with Earl Grey Cream via The Artful Desperado

This recipe is my take on Mast Brother’s Flourless Chocolate Cake from their new Chocolate Cookbook, which by the way, is amazeballs. In theory it’s a cake, but it puffs like a souffle when you place it ramekins, hence the title of this post. I added a few extra goodies like earl grey tea, cream, and a touch of lemon to complement this rich piece of heaven.

I bet you can already hear angels singing in your ear, am I right? Well, they aren’t angels per se, but more of a bunch of voices in your head saying “EAT THAT SHIT RIGHT NOW!”, I’d usually advice you not to listen to them, but today totally go with it. Go chocolate cray cray!

Bae, listen to me, this treat is so easy to make and honestly, you gotta enjoy these last bits of winter decadence before the snow melts away. No time to waste, run to the kitchen with me and let’s bake this sensational sensexual fantabulous souffle.

Flourless Dark Chocolate Souffle with Earl Grey Cream via The Artful Desperado

Flourless Dark Chocolate Souffle with Earl Grey Cream via The Artful Desperado

Flourless Dark Chocolate Souffle with Earl Grey Cream
Makes around 8 souffles

INGREDIENTS

– 1 pound of chopped dark chocolate
– 1/2 cup of butter
– 8 eggs
– 1/3 cup of granulated sugar plus 4 tablespoons
– 1/2 teaspoon vanilla extract
– 1/2 cup of whipping cream
– 2 earl grey tea bags (about 1 tablespoon if using loose leaf tea)
– 1 small piece of lemon peel

MAKE IT

1. Preheat the oven at 350F. Butter yo ramekins.
2. Melt chocolate and butter in a double boiler – make sure the bowl doesn’t touch the water.
3. Separate the eggs; put the eggs whites in a large bowl, and the yolks in smaller one.
4. Add the 1/3 cup of sugar and vanilla to the yolks and beat until nice and fluffy (they’ll get pale like your thighs after winter).
5. Add yolks to the butter and chocolate mixture – fold them in.
6. Add 2 tablespoons of sugar to the eggs whites and whip until they form soft peaks. Carefully fold whipped egg whites into the chocolate mix.
7. Pour batter into the ramekins and bake for 25 minutes.

While your souffle/cakes are baking, make the earl grey cream:

– Heat up the cream, 2 tablespoons of sugar, earl grey tea, and lemon peel until the cream starts to simmer. Remove from heat and let it steep for about 10 minutes, then let it cool down in the fridge.
– Once it’s cold, remove all the stuff and give it a quick whip (no need to go all the way).

*DING DING DING* souffles are ready! Take them out of the oven and pour the earl grey cream right in the centre where the souffles collapse, sprinkle some icing sugar and bada-bing, you are done.

You can serve them pipping hot or at room temp. Either way you’ll be seeing stars!

Flourless Dark Chocolate Souffle with Earl Grey Cream via The Artful Desperado

Flourless Dark Chocolate Souffle with Earl Grey Cream via The Artful Desperado

Photos and styling: The Artful Desperado
Recipe adapted from Mast Brothers’ flourless chocolate cake

Reader Interactions

58 Comments

  2. ok all i’m saying is 1) earl grey cream? why haven’t i thought of this before?! 2) can i have this for lunch please? 3) your photography & styling are off the chains, seriously you need to make it a full-time job {if it isn’t already}

    • AH! Thanks so much Molly *blushing* I don’t do it full-time, but that would be fantastic! One day..ooonee day

  3. Yes please!!!!!

    And what Molly said. Amazing photography and styling, per usual. (New discovery: It’s hard to abbreviate “usual” in writing. I can’t spell “usesh.”)

    • HAH! Per ushhh, that’s the way to go. Thanks Melanie!! :D Totally warms my heart that this post warms your eyes…and belly!

  6. Hi! This looks fantastic!
    I have a doubt though: in step 4, is it egg whites or yolks you are shipping? It says yolks but it feels as if it should be the whites.
    Thanks!

    • Hi Blanca! In step 4 it is the yolks. So you gotta make them fluffy with the sugar, then mix them with the chocolate. Once that’s done, whip your egg whites until soft peaks THEN fold chocolate mix with yolks and whipped egg whites together.

  7. Hi,

    These look so amazing and your instructions are so clear and doable! Cannot wait to try making this!!
    I was just wondering how many ounces your ramekins hold? I’m new to this, so how much should I fill the ramekin since it rises quite a bit? Thank you. :)

    • Hi Derika! The ramekins I used hold 1 cup and I filled them 3/4 of the way, I wouldn’t go lower than that since the height and “almost spilling” look is quite appetizing. Enjoy!

    • You can bake them in advance yes, but just make sure that after they cool down you put plastic wrap around them so they don’t dry out when you reheat them. I’d suggest not to make them more than a day or 2 in advance. OH! and add the cream to the very last minute.

  9. May I ask the brand of your ramekins? I prefer tall ones like yours, but I can’t seem to find any 1 cup, tall soufflé ramekins. Mine are 1 cup also, but short and not as pretty.

    Making this tomorrow for my friend who just became a mom. When I asked if I could bring dinner, she declined, then texted me five minutes later asking for something chocolaty. I’m sure this sensexual cake will do the trick :).

    • haha it will definitely do the trick! I got mine at ikea! But got them a couple years ago, I also have seen them at William Sonoma (but a bit more pricey) if you have a local cook shop try going there, they probably have all kinds of sizes (google stores that have cooking supplies for culinary students!). Enjoy!

      • Thanks! I found some that are 6 oz with higher sides for like $2 each. I’m going to try that first, but I asked my husband for the Pillivuyt 7 oz for my birthday. :)

  10. Hi, can’t wait to make these but just wondering with the earl grey cream – do you put the contents of the tea bag into the cream and strain later?

    • Yep, I used tea bags and steeped them in the cream, then I whipped it a bit. If you use regular tea leaves just make sure you strain it or use a tea mesh. Enjoy!

  11. Looks amazing, making tonight.
    But would this work in a full-size cake pan? I don’t have enough remekins for my guests!

  12. Heyyy “flourless” sounds perfect .. I gotta ask: can I replace butter with margarine and white sugar with brown?? Thankss =))

    • Hi Maryam! Yes and yes, the consistency might change slightly (brown sugar has more moisture) just make sure the margarine has no salt, as the butter used in this recipe is non salted. Enjoy!

  13. Absolutely in love with your blog and the photographs!!!! I’m so making these sensexual souffles tomorrow! Thank you for sharing <3

  15. Great recipe! I’d advice to cover the buttered ramekins with granulated sugar so that the souffle can “climb” as it bakes. These were marvelous and the Earl Grey Cream really does make this a stellar dessert. I love the flavor profiles in the cream and I wish I had DOUBLED the cream recipe. Thanks for sharing!

  16. Beautiful! Love this post and actually tried the recipe a few times. Souffles turned out lovely, but the earl grey cream curdles every single time when I try to whip it. What am I doing wrong??

    • Hi Erin! It may be that the cream is too hot when you try to whip it. I recommend letting it cool down completely (put it in the fridge until it’s completely cold). Then whip it. Also, use a metal bowl to whip (or glass).

  18. Hm do you think this could be made in a large ramekin-like casserole dish? I don’t have individual cups.

    • Hi Ashley! I doubt it’ll turn out in a big dish as the centre will be too heavy to lift (too much liquid). Smaller dishes are better for this recipe.

  20. I am new to food blooging,looking for inspiration and this looks ridiculously yummy! and the way it is written is awesome. I loved it.

  21. WOW these are craze-amazing!! I’m not a huge lover of chocolate but wanted to do something special for Valentine’s day and made these for my fella and I. I used tiny ramekins – 3.6″ in diameter – so needed to adjust the baking time. After three attempts it appears that the perfect time is 12-13 minutes – depending on how gooey you like them. I also added about a 1/4 tsp each of cayenne pepper, nutmeg and cinnamon to give it that Mexican chocolate flavor. Finally, I used another readers recommendation of sprinkling sugar on the greased ramekins and did get a better rise on the last batch. To make 8 of the small souffle I halved the recipe which was the perfect amount. Hope this helps! I’m so in love with this recipe!!!

    Oh – one question – I still haven’t had any success with the earl grey cream. I steeped following your instructions, chilled it for a couple of hours, and it just wouldn’t whip up! After 6-7 minutes in my stand mixer it separated and turned to butter. It never hit soft peak, just went from liquid to solid. Blech. Any ideas what I might be doing wrong? Thank you!!

    • Hi Jessica!

      Thanks for the pointers, and that’s odd. It may be the lemon is too strong in the cream… why don’t you skip the lemon to see if that’s the case. I’ve done this recipe quite a few times but the cream did whip. Another way you could do is to whip plain cream, and then add some of the flavoured cream to it, that way it folds into it. Thanks again!

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