Flourless Dark Chocolate Souffle with Earl Grey Cream

By Eat More Chocolate Team    ,   

April 17, 2015

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This treat is so easy to make

  • Yields: 8 Servings



Preheat the oven at 350F. Butter yo ramekins.

Melt chocolate and butter in a double boiler – make sure the bowl doesn’t touch the water.

Separate the eggs; put the eggs whites in a large bowl, and the yolks in smaller one.

Add the 1/3 cup of sugar and vanilla to the yolks and beat until nice and fluffy (they’ll get pale like your thighs after winter).

Add yolks to the butter and chocolate mixture – fold them in.

Add 2 tablespoons of sugar to the eggs whites and whip until they form soft peaks. Carefully fold whipped egg whites into the chocolate mix.

Pour batter into the ramekins and bake for 25 minutes.

The earl grey cream

Heat up the cream, 2 tablespoons of sugar, earl grey tea, and lemon peel until the cream starts to simmer. Remove from heat and let it steep for about 10 minutes, then let it cool down in the fridge.

Once it’s cold, remove all the stuff and give it a quick whip (no need to go all the way).


Take them out of the oven and pour the earl grey cream right in the centre where the souffles collapse, sprinkle some icing sugar and bada-bing, you are done.


1 pound of chopped dark chocolate

1/2 cup of butter

8 eggs

1/3 cup of granulated sugar plus 4 tablespoons

1/2 teaspoon vanilla extract

1/2 cup of whipping cream

2 earl grey tea bags (about 1 tablespoon if using loose leaf tea)

1 small piece of lemon peel