Chocolate Souffle
This recipe is a chocolate lover's happy place. In fact, a soft-centered chocolate cake is my absolute favorite dessert and the key to my heart! Make sure to use high-quality dark chocolate (I like Shmerling) for an optimal richness of flavor and so that you can benefit from all those anti-oxidants!
Recipe type: Dessert
Serves: 6 x 4.5 cm diameter x 4.5 cm high molds or ramekins
  • Soft-centered chocolate soufflé
  • 5 ¼ ounce (150 g) dark chocolate, chopped
  • 11 tablespoons (150 g) margarine
  • 3 eggs
  • 4 egg yolks
  • 1 Cup plus 3 tablespoons (150 g) Passover powdered sugar
  • ⅓ cup plus 2 teaspoons (45 g) potato starch
  • ⅓ cup plus 4 teaspoons (45 g) unsweetened dark cocoa powder
  • Strawberry coulis (optional)
  • ⅔ cup (100 g) strawberries, hulled
  • 4 teaspoons (20 ml) water
  • 2 tablespoons (30 g) sugar
  1. In a food processor or with a hand blender, purée the strawberries, water, and sugar, and then strain through a sieve. Refrigerate and reserve for serving.
  2. Heat: Preheat the oven to 350°F. To prepare ramekins for baking, coat them with a layer of margarine and dust with unsweetened cocoa powder.
  3. Mix: Melt the chocolate over a saucepan of simmering water (bain-marie). Remove from heat, add margarine and mix well. Whisk the eggs and egg yolks into the chocolate mixture, stir to combine. In a separate bowl, mix together the sugar, potato starch and unsweetened cocoa powder, and add it to the chocolate mixture, stir to combine. Use a large spoon to scoop the chocolate batter into the molds.
  4. Bake: in the oven until the tops are set and coming away from the sides about 8 to 11 minutes. (15 to 18 min if using larger molds). Dust warm souffle with powdered sugar and decorate with strawberry coulis. I recommend serving with a scoop of parve vanilla ice cream!
Recipe by Gourmet Passover Cooking at