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Chocolate Cayenne Souffles

 Chocolate Cayenne Souffles
This rich, chocolately souffle has a surprise ending...a little kick of heat from the cayenne pepper. It's very yummy. —Diane Halferty, Corpus Christi, Texas
2 ServingsPrep: 25 min. Bake: 15 min.


  • 1 egg
  • 1 teaspoon plus 1 tablespoon butter, divided
  • 2 teaspoons plus 4 tablespoons sugar, divided
  • 2 tablespoons all-purpose flour
  • 1/2 cup 2% milk
  • 2 ounces semisweet chocolate, chopped
  • 1/8 teaspoon cayenne pepper
  • Dash salt


  • Separate egg; let stand at room temperature for 30 minutes. Coat two
  • 6-oz. ramekins with 1 teaspoon butter and sprinkle with 2 teaspoons
  • sugar. Place ramekins on a baking sheet; set aside.
  • In a small saucepan over medium heat, melt remaining butter.
  • Stir in 2 tablespoons sugar and the flour until smooth. Gradually
  • whisk in milk. Bring to a boil, stirring constantly. Cook and stir
  • 1-2 minutes longer or until thickened. Whisk in the chocolate,
  • cayenne and salt until chocolate is melted. Transfer to a small
  • bowl.
  • Stir a small amount of hot mixture into egg yolk; return all to the
  • bowl, stirring constantly. Cool slightly.
  • In another bowl with clean beaters, beat egg white on medium speed
  • until soft peaks form. Gradually beat in remaining sugar on high

2 of 2

Chocolate Cayenne Souffles (continued)

Directions (continued)

  • until stiff peaks form.
  • With a spatula, stir a fourth of the egg white into chocolate mixture
  • until no white streaks remain. Fold in remaining egg white until
  • combined. Transfer to prepared ramekins.
  • Bake at 400° for 12-15 minutes or until the tops are puffed and
  • centers appear set. Serve immediately. Yield: 2 servings.