Dark chocolate souffle


Prep time: 10 minutes
Cook time: 18 minutes
Servings: 2

  • 1/2 tablespoon Filippo Berio Extra Light Olive Oil, plus additional for coating pan
  • 1/4 cup granulated sugar, plus additional for coating pan
  • 4 ounces 70 percent cocoa dark chocolate
  • 1 ounce 30 percent heavy cream
  • 3 egg whites
  • 2 egg yolks
  • pinch of cream of tartar


Heat oven to 375° F. Grease two 6-ounce ramekins with olive oil and dust with sugar.

In double boiler, melt chocolate, 1/2 tablespoon olive oil and cream; let cool. Using electric mixer, beat egg whites until soft peaks form.

Whisk egg yolks into cooled chocolate mixture; fold in egg whites, 1/4 cup sugar and cream of tartar. Pour into prepared ramekins; bake 15 minutes.