Dark Chocolate Soufflé with Cherry-Port Reduction
This Valentine’s Day, skip the restaurant reservation and make something decadent right at home. It’s indulgent, impressive, and meant to be shared straight from the ramekin.
PREP TIME: 20 minutes
COOK TIME: 15-17 minutes
LEVEL: Intermediate
YIELD: 2
Ingredients
Soufflé
- 4 oz dark chocolate (60–70%) – chopped
- 2 Tbsp unsalted butter (+ extra for greasing)
- 2 Tbsp granulated sugar (+ extra for dusting ramekins)
- 2 large eggs – separated
- 1 Tbsp espresso (or strong coffee)
- Pinch of salt
- ¼ tsp vanilla extract
Cherry-Port Reduction
- ½ cup frozen or fresh cherries (pitted)
- ¼ cup ruby port wine (or red wine + splash of brandy)
- 1 Tbsp sugar
- 1 tsp lemon juice
To Serve:
Powdered sugar · Whipped cream or vanilla ice cream
Method of Preparation
- Prepare Ramekins
Butter two 6-oz ramekins and dust with sugar; tap out excess. - Make Soufflé Base
Melt chocolate and butter over low heat (Simmer Mode) on Wolf Cooktop or Rangetop. Stir until smooth; remove from heat. Whisk in espresso, vanilla, and egg yolks. - Whip Egg Whites
Beat egg whites with a pinch of salt until soft peaks form. Add 2 Tbsp sugar gradually and whip to glossy stiff peaks. - Fold and Fill
Fold egg whites into the chocolate base in two additions until just combined. Place the batter in the fridge while you preheat the oven (about 5 to 10 minutes). Divide the batter between ramekins to the top. - Bake
Preheat Wolf Convection Oven to 400°F on Bake. Place ramekins on a tray in the Wolf Wall Oven. Immediately lower the temperature to 375°F and bake for 15–17 minutes, until risen but slightly wobbly in the center. - Make Cherry-Port Reduction
Simmer cherries, port, sugar, and lemon juice over medium heat until thick and syrupy (8–10 min). Cool slightly. - Serve Immediately
Dust soufflés with powdered sugar and spoon the warm cherry sauce over top. Serve Dark Chocolate Soufflé with Cherry-Port Reduction with a dollop of whipped cream or a scoop of ice cream.
Chef’s Tip
Prep the soufflé batter ahead — fill the ramekins and refrigerate up to 4 hours. Bake straight from the cold for an extra minute or two when you’re ready to impress. No port wine? Use cranberry juice or pomegranate juice for a non-alcoholic spin.
