Stephanie Prida's classic chocolate soufflé comes together with only a handful of ingredients: butter, bittersweet chocolate, sugar, and eggs. Simple, elegant, and decadent, this quintessential ...

An curved arrow pointing right. Soufflés are notoriously intimidating, but chef Nick Gavin of Chef Steps breaks down how to make one with surprising simplicity. Story by Tony Manfred and editing ...

Due soufflés’ tendency to collapse quickly upon removal from the oven, the media frequently depicts the dessert in sitcoms, cartoons, etc., as a source of humor.

Pour the chocolate milk onto the eggs ... Pour the mixture into the souffle dish. Run your thumb around the interior rim of the dish to ensure a good rise. Bake on the preheated baking tray ...

To serve: When soufflé is done, sprinkle with confectioner's sugar. Spoon 1/4 c. of Armagnac crème anglaise onto each plate, then put a portion of the soufflé on top.

A charming little sweet, chocolate souffle recipe. Smooth and velvety souffle with a rich chocolate flavor. Place the double boiler or the container with the water over low heat and place the milk ...