Master Chef Chocolate Soufflé

One of my favorite cooking shows to watch on TV right now is Master Chef, it has become a weekly tradition that my dad and I never miss out on. With the season about to end, every episode gets more intense and interesting! On Tuesday, the remaining 4 contestants competed in challenges that would determine the final 3. After Christine and Becky won the team

Chocolate Soufflé

challenge, Frank and Josh were left to go head to head in the pressure test. Gordon Ramsey gave the almost impossible challenge of creating 3 different types of soufflés in only 60 minutes! Each of the judges requested a different one, consisting of a savory cheese soufflé, decadent chocolate soufflé and a raspberry one as well. Both contestants managed to finish all 3 dishes in 60 minutes, leaving Josh to take the win! Which soufflé would you have liked to try? With my chocolate obsession, I’m definitely excited to bake that one! I included the recipe for those of you who would like to do the same:


  • 3  tablespoons Kelapo Coconut Oil
  • 2  tablespoons unsweetened cocoa
  • 3  ounces semisweet or bittersweet chocolate
  • 1/2  teaspoon vanilla extract
  • 2  egg yolks
  • 2  egg whites
  • 2  tablespoons sugar
  • pinch salt
  • pinch cream of tartar


  1. Heat oven to 375° F. Use 1 tablespoon of coconut oil to grease one 16-ounce or two 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess.
  2. In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter (or coconut oil). Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.
  3. In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekins. (The recipe can be      made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
  4. Bake until puffed and set, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. (If baked directly from the refrigerator, add 5 to 10 minutes.)


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