Chocolate Biscoff souffle

OMG guys! OH.EM.GEE! I was so proud of this souffle until I dropped the ramekins on the floor and poof, it deflated. Nonetheless, it tasted great. This souffle is crisp on the top and as you go deeper it becomes soft and fluffy.

There are a few tips and things to keep in mind while making this souffle. The first would be not to skip coating the ramekin with sugar, because that helps the souffle to rise while it’s baking. This recipe calls for vinegar in the meringue, which helps stabilize it. Meringues can be made without it, but I would HIGHLY recommend using it, especially since you can’t taste the vinegar in the souffle. The last thing to keep in mind is that after you’ve whisked in the 2 tablespoons of meringue with the chocolate mixture, FOLD the rest of the meringue into the chocolate. DO NOT mix or whisk because that would deflate the meringue and your souffle will not rise when baked.

Coat the inside with butter and sugar

Oh and one last thing, be very careful with the hot ramekins and don’t drop them like I did😞. Let’s move on to the recipe😀

Serves: 2 (makes two 240ml ramekins)


For the ramekin:

  • ½ tbslp butter
  • 4 tsp sugar

For souffle:

  • ¼ cup semi-sweet chocolate chips
  • 2 tblsp butter
  • ¼ cup smooth biscoff (cookie butter spread)
  • 1 egg yolk
  • 1 tsp all purpose flour
  • 2 egg whites
  • ¼ cup + 1 tblsp granulated sugar
  • 1 tsp vinegar
  • 1 tbslp powdered or confectioner’s sugar (optional)


  1. Grease the ramekins with butter and coat the inside with 2 tsp of sugar in each ramekin. Tap the excess sugar. Refrigerate
  2. Pre heat oven to 200C or 400F
  3. Melt the chocolate and butter together over hot water (not boiling water) or in a double broiler
  4. Remove from heat and whisk in the Biscoff
  5. Add the egg yolk and flour. Whisk until everything is well combined. Set aside
  6. In another bowl, whisk 2 egg whites until you see large bubbles forming (around 30 secs). Add the vinegar and whisk for another minute
  7. Slowly add 1 tblsp of sugar and whisk. Repeat until all the sugar has been used up and stiff peaks form
  8. Scoop 2 tblsp of the meringue (egg white mixture) and whisk it with the chocolate mixture (which will be a little stiff at this point)
  9. Next, add the remaining meringue to the chocolate mixture and FOLD it in until you see no streaks of white
  10. Using a big spoon, scoop the batter and put it in your prepared ramekins
  11. Smooth the tops using the back of a spoon and clean any mess on the ramekins
  12. Place the ramekins in the lowest rack of the oven and bake for 12-14 minutes (make sure not to open the oven to check while the souffle is baking)
  13. Carefully take the ramekins out of the oven and let it stand for 5 minutes before sprinkling confectioner’s sugar on top. Serve with ice cream

2 Responses to “Chocolate Biscoff souffle”

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