Two Chefs Chocolate Soufflé Recipe

Photo by Leticia Jorgensen
Last week, we talked about all sorts of things with Jan Jorgensen of Two Chefs (the interview: Part 1 and Part 2). His signature soufflés have become so popular that customers stopped ordering the other desserts. "I had to throw a lot of them away," Jorgensen laments. So now soufflés are the sole dessert choices at his South Miami restaurant, which has been pleasing locals since 1994.

Here's the recipe for his chocolate soufflé:

Two Chefs Chocolate Soufflé

1 stick of butter
1 cup flour
1 cup milk
1 cup sugar
1 cup bittersweet chocolate chips
10 eggs, separated
10 ramekins, coated with butter and sugar


Make a roux by melting the butter, adding the flour, and cooking until it looks like wet sand and gives off a nutty aroma.

Combine milk and sugar and bring to a boil.

Add the roux and whisk briskly into the milk. Cook on the stovetop until mixture is thickened and smooth.

Transfer to a Cuisinart mixer with paddle attachment and add in the chocolate.

Paddle until mixture is room temperature.

Add egg yolks one at a time.

Beat egg whites and fold into mixture by hand, using a spatula.

Divide into ramekins and bake at 325 F for approximately 15 minutes.

Follow Short Order on Facebook and Twitter @Short_Order.

Sponsor Content

My Voice Nation Help
wedding venues South Florida
wedding venues South Florida

It is funny—and at the same time, amazing—how Two Chefs brought the signature soufflé that shoved the other desserts away. Thanks for sharing this signature recipe, and we are sure this would bring terrific results before our eyes.


I can't wait to see if it is as good as the one I learned to make when I lived in the south of France many years ago. Our recipes are similar, but with one definite difference. I'll post my own recipe on my blog soon. Chocolate soufflé is such an elegant dessert. I love serving it to guests at an intimate dinner with special friends. They are always impressed.

Now Trending

From the Vault