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Chocolate Cayenne Souffles Recipe

Chocolate Cayenne Souffles Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 15 min. YIELD:2 servings


  • 1 large 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


  • 1. 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.
  • 2. In a small saucepan over medium heat, melt remaining butter.
  • 3. 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.
  • 4. Stir a small amount of hot mixture into egg yolk; return all to the bowl, stirring constantly. Cool slightly.
  • 5. In another bowl with clean beaters, beat egg white on medium speed until soft peaks form. Gradually beat in remaining sugar on high until stiff peaks form.
  • 6. 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.
  • 7. Bake at 400° for 12-15 minutes or until the tops are puffed and centers appear set. Serve immediately. Yield: 2 servings.

Nutritional Facts

1 serving: 384 calories, 19g fat (10g saturated fat), 125mg cholesterol, 179mg sodium, 50g carbohydrate (42g sugars, 2g fiber), 8g protein.

Reviews for Chocolate Cayenne Souffles

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dlt56 User ID: 5017884 190168
Reviewed Feb. 16, 2013

"I made these for my husband and myself for Valentines Day. They were easy to assemble and turned out great. Definitely a keeper in my recipe files."

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