Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Chocolate soufflé

Chocolate soufflé

4/30/25, 8:00 AM

For chocolate lovers, here's an easy 25-minute recipe for chocolate soufflé from chef Rémi Poulain.

This recipe by Rémi Poulain, chef at L'Évadé restaurant in Paris 9e, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

  • Serves: 4
  • Preparation time : 10 min
  • Cooking time: 15 min

Ingredients for Rémi Poulain's chocolate soufflé

  • 225 g 70% chocolate
  • 75 g butter
  • 7 egg whites
  • 80 g sugar

For the mold lining

  • 50 g softened butter
  • 50 g caster sugar

Steps for Rémi Poulain's chocolate soufflé

  1. Molds: Start by lining the ramekins with the butter using a pastry brush. Sweeten the ramekins, then tap them to remove any excess sugar. Set aside in a cool place.
  2. To make the soufflé: Melt the butter and chocolate in a bain-marie. Beat the egg whites until stiff with half the sugar, then pour in the rest of the sugar as you go (be careful not to overbeat them). Fold the stiffly beaten egg whites into the chocolate in two stages, the first gently with a whisk, the second with a maryse.
  3. Soufflés: Fill the ramekins to the top of the tin. Bake at 170°C for 8 to 10 min. Serve immediately with vanilla ice cream or vanilla whipped cream.

Has this recipe inspired you to discover Rémi Poulain's cuisine? Read the Gault&Millau review of L'Évadé.

This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.

These recipes might interest you

Vacherin rhubarbe verte by Maxime Frédéric Intermediate

Vacherin rhubarbe verte by Maxime Frédéric

Maxime Frédéric, head pastry chef at Plénitude - Cheval Blanc Paris, creates a delicate vacherin with green rhubarb. A well-balanced dessert, between tangy freshness and crisp meringue.
Dishes, fresh herbs and flowers Easy

Dishes, fresh herbs and flowers

For sunny days, chef Louis Vatelier gives his recipe for a salad of fresh herbs and flowers with goat's cheese faisselle whipped cream.
Faux foie gras and VegeKviar tartlet Intermediate

Faux foie gras and VegeKviar tartlet

Chef Simon Flaouter proposes a recipe for a vegetarian alternative to foie gras and caviar.
Coconut clams with green curry and Thai herbs Easy

Coconut clams with green curry and Thai herbs

Chef Mickaël Bui offers a recipe for clams that can be replaced by mussels, the secret of which lies in the coconut milk and green curry sauce.
Monkfish cheek, coconut broth and vegetable spaghetti Easy

Monkfish cheek, coconut broth and vegetable spaghetti

For her recipe for baked monkfish cheek, chef Lauraine Raiteux cuts spaghetti from carrots, turnip and butternut and makes a broth with lemony coconut milk.
Cod, verbena-mint broth, spring vegetables Easy

Cod, verbena-mint broth, spring vegetables

For this dish of steamed cod, chef Virginie Guitard uses vegetable trimmings for an anti-gaspi recipe.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners
Become a Partner
LEARN MORE