Try 6 different souffle recipes. Make it from chocolate or goat cheese

A cake so delicious that it won’t let you stop. Enjoy these unique soufflé recipes after a hearty family dinner, or just serve it when sitting with friends.

This goodness will be appreciated by all age groups and will leave only empty baking cups!

Will you try its sweet or salty version? Or even both?

Basic souffle recipe

Dough, crispy on the outside, soft and fluffy on the inside. It can be filled with many of your favorite ingredients. Manufacturing is actually a very simple process, despite its reputation to the contrary. Try adding cheese, crab, vegetables or other quality ingredients to the recipe for this fluffy cake.

What will we need

  1. 30 g of butter
  2. 30 g plain flour
  3. ½ teaspoon of salt
  4. A pinch of pepper
  5. 175 ml of milk
  6. 4 egg yolks
  7. 2 egg whites
  8. ½ teaspoon mayonnaise (or sour cream)


  1. Preheat the oven to 190 degrees
  2. Melt the butter in a medium saucepan over low heat
  3. Stir in flour, salt and pepper
  4. Cook, stirring constantly, until the mixture is smooth and bubbly
  5. Stir all the milk into the mixture at once
  6. Continue stirring until the mixture boils and becomes smooth and thick
  7. Separate the eggs and beat the yolks well separately
  8. Add 50 ml of the warm butter mixture to the egg yolks
  9. Mix the yolk mixture with the remaining butter mixture and mix thoroughly
  10. Let the finished soufflé dough cool a little
  11. In a large bowl, whisk the egg whites and egg yolk until the egg whites are stiff
  12. Mix part of the egg whites into the yolk batter to make it lighter
  13. And then gently but thoroughly mix the dough from the yolks into the remaining egg whites
  14. Carefully pour the soufflé batter into 4 soufflé molds or baking dishes
  15. Bake in a preheated oven at 190 degrees for 20 to 25 minutes until the dough puffs up and is lightly browned

Cheese soufflé: Mix 250 g of grated Swiss cheese and 30 g of chopped spring onion into the finished dough
Crab soufflé : Mix 170 g of crab meat (crab sticks), ½ teaspoon of dried thyme, ½ teaspoon of curry and ½ teaspoon of garlic salt into the finished dough.
Vegetable soufflé : Mix 250 g of cooked grated carrots, 125 g of grated Cheddar cheese and ½ teaspoon of dried dill into the finished dough

Never add the egg yolks to the hot sauce all at once, as they may begin to curdle too quickly and form lumps.

A simple basic recipe for a cake made of egg whites and yolks in a baking dish.

Chocolate souffle

Along with creme brûlée, this fluffy chocolate dessert is one of the most popular luxury French desserts ever. Although it is preceded by a reputation for an extra complex and complicated procedure, some would say almost impossible. But don’t be scared, these are just stories, as well as the amount of necessary ingredients, which you need everywhere 7, and the procedure to make this goodness is extremely simple. See for yourself!

What will we need

For the dough

  1. 60g unsalted butter (cut into tablespoon-sized pieces)
  2. 115 g cooking chocolate (coarsely chopped)
  3. 3 egg whites
  4. 3 egg yolks
  5. A teaspoon of vanilla extract
  6. Pinch of salt
  7. A teaspoon of sour cream
  8. 40 g of granulated sugar

To erase molds

  1. 15 g unsalted butter (extra soft)
  2. 20 g granulated sugar (or cocoa)


  1. For the dough, melt 60 g of butter and chopped chocolate in a water bath or in the microwave in 20-second intervals and mix the chocolate and butter after each one until they are completely melted and combined
  2. Let the chocolate cool slightly for 3-5 minutes
  3. Whisk the egg yolks, vanilla extract and salt into the chocolate mixture and set the mixture aside
  4. In a completely clean glass or metal bowl, beat egg whites and sour cream on high speed with a hand mixer until soft peaks form
  5. With the mixer running at high speed, slowly add the sugar in 3 batches
  6. After adding all the sugar, beat the mixture for about 2 more minutes until stiff, glossy peaks form
  7. Slowly and gently mix the egg whites into the chocolate mixture
  8. It is best to do this in 3 separate batches
  9. While each dose is thoroughly processed before adding another
  10. Put the dough in the fridge for 5-10 minutes (there is no need to cover the dough if you don’t refrigerate it for more than 1 hour)
  11. Meanwhile, preheat the oven and prepare the molds
  12. We set the rack in the oven to the bottom third and preheat it to 200 degrees
  13. To prepare the molds, grease four ovenproof molds with a large layer of softened butter
  14. Pour in the granulated sugar, then shake each one and rotate at the same time to ensure that the entire surface of the mold is covered with sugar
  15. Place the molds on a baking sheet
  16. Using a spoon, pour the chocolate soufflé dough evenly into the molds
  17. Use a knife or spatula to smooth the surface
  18. Place the tray in the oven
  19. We immediately reduce the temperature in the oven to 180 degrees
  20. Bake for 13-15 minutes until edges are set and jiggles slightly when lightly tapped on tin
  21. Remove the souffle from the oven and serve immediately
A perfectly fluffy dessert with raspberries and chocolate whipped cream.

Banana souffle

There’s nothing like a delectable dessert to end an absolutely fantastic dinner. This hot banana cake recipe can be made a day in advance and served with a dollop of vanilla ice cream.

What will we need

  1. 2 bananas
  2. 6 egg whites
  3. 150 g of powdered sugar
  4. Butter to erase
  5. A spoonful of water
  6. A spoonful of cornmeal
  7. A teaspoon of lemon juice


  1. First, grease the baking trays well with butter
  2. Add a teaspoon of powdered sugar to one mold and turn the mold so that the sugar sticks to the sides of the mold
  3. We repeat until all four molds are well filled
  4. We create the base of the souffle by mixing water and corn flour
  5. Place the mixture in a food processor with ripe bananas and squeezed lemon juice
  6. We mix until we reach a smooth dough consistency
  7. In a separate bowl, beat the egg whites until stiff peaks form
  8. Place four heaping teaspoons of the banana mixture into a large bowl, remove a third of the whipped snow and mix thoroughly to obtain a banana paste
  9. Gently add the remaining snow and mix
  10. Divide the banana souffle dough evenly into the molds
  11. Smooth the tops of the dough
  12. When we are ready to bake the souffle, place the molds on a baking sheet and bake for 10-15 minutes at 180 degrees
  13. Serve the souffle immediately with a bowl of vanilla ice cream
Banana dessert sprinkled with powdered sugar baked in the oven.

Fluffy lemon cake

Making this amazing cake with a custard texture is much easier than you might think. The key to a great souffle recipe is the baking time. What we want is for it to wobble slightly in the center when it comes out of the oven, so that when you dip a spoon into it, it’s like a custard.

What will we need

  1. 125 g granulated sugar (+ 2 spoons of sugar for pouring molds)
  2. 125 ml of milk
  3. A teaspoon of grated lemon peel
  4. 3 egg whites
  5. 3 egg yolks
  6. 2 tablespoons plain flour
  7. 60 ml of fresh lemon juice
  8. Pinch of salt
  9. A teaspoon of sour cream
  10. Icing sugar


  1. Set the oven rack to the lowest possible position
  2. Preheat the oven to 200 degrees
  3. Grease the baking tins with a rich layer of butter and lightly dust each one with 2 spoons of sugar
  4. Place the molds in the refrigerator and chill until ready to use
  5. Heat the milk and lemon zest over medium heat
  6. Remove from heat and cool
  7. Using an electric mixer, beat 125g sugar together with 3 egg yolks in a large bowl until light and fluffy
  8. Gradually mix in the flour until everything is mixed
  9. Add the milk mixture to the egg mixture and mix thoroughly
  10. Add lemon juice and salt
  11. Place the mixture back on the stove on a medium heat and cook, stirring constantly, for about 3 minutes, until the mixture thickens and becomes creamy
  12. Remove the pot from the heat and cool completely
  13. In a separate bowl, beat the egg whites with the sour cream until soft peaks form.
  14. Stir about a quarter of the egg whites into the cooled egg mixture to lighten it
  15. Then, using a rubber spatula, gently mix in the remaining egg whites until incorporated
  16. Gently pour the mixture into the prepared souffle molds and fill them to the brim
  17. Bake the souffle at 200 degrees for 10 minutes
  18. Then reduce the temperature to 180 degrees and continue baking for another 4 minutes, until the outside is set and the center is slightly wobbly when shaken.
  19. After removing the souffle, dust it with powdered sugar and serve immediately
A delicious fluffy lemon juice and zest cake in a bowl.

Healthy broccoli and goat cheese cake

This elegant and healthy broccoli and goat cheese souffle will impress your family and friends. This salty goodness is surprisingly easy to make – the only catch is to serve it before it has time to deflate. Try serving it together with one of these fennel salads !

What will we need

  1. 325 g of finely chopped broccoli florets
  2. Spoon of butter
  3. A spoonful of extra virgin olive oil
  4. 2 tablespoons plain flour
  5. 300 ml of milk
  6. A teaspoon of Dijon mustard
  7. ¼ teaspoon dried rosemary
  8. ¼ teaspoon salt
  9. 125 g crumbled goat cheese
  10. 5 egg whites
  11. 3 egg yolks
  12. A teaspoon of mayonnaise


  1. Preheat the oven to 180 degrees
  2. Grease four soufflé molds with butter or use cooking spray
  3. Place the molds on a baking sheet
  4. Place the broccoli in a medium microwave-safe bowl
  5. Cover with cling film and microwave for 1 to 2 minutes until the broccoli is soft but still crunchy
  6. Melt the butter and oil in a large saucepan over medium-high heat
  7. Stir in the flour and cook for another 1 minute, whisking constantly
  8. If necessary, adjust the temperature so that the mixture does not darken too much (it should be the color of caramel)
  9. Add milk, mustard, rosemary and salt and cook until thickened, whisking constantly, for 1 to 2 minutes
  10. Remove the pot from the heat and immediately whisk in the goat cheese and 3 egg yolks and stir until everything is well combined
  11. Transfer the soufflé dough to a large bowl
  12. Beat the egg whites in a medium bowl with an electric mixer on high speed until soft peaks form.
  13. Add mayonnaise and beat until stiff peaks form
  14. Using a rubber spatula, gently mix half of the beaten egg whites into the dough
  15. Gently mix in the remaining egg whites and the reserved broccoli
  16. Mix until the white streaks from the egg whites disappear
  17. Pour the batter into the prepared soufflé bowls
  18. Put the souffle in the oven and bake for about 20 minutes until puffed up, so that they are firm to the touch
  19. We serve immediately
the best savory recipe for broccoli and goat cheese souffle baked in a pan.

Savory cake with cheese

Didn’t think you could master a soufflé recipe? Try this simple step-by-step recipe for its salty version and enjoy it in all its glory.

What will we need

  1. 50g butter (plus extra for spreading)
  2. 25 g breadcrumbs
  3. 50 g plain flour
  4. A teaspoon of mustard
  5. 300 ml of milk
  6. 4 egg whites
  7. 4 egg yolks
  8. 100 g of grated extra strong cheddar (niva, goat cheese and smoked cheeses also work well)


  1. Heat the oven to 200 degrees and place a baking tray on the middle rack
  2. Grease the soufflé bowls liberally with butter, then sprinkle with breadcrumbs and rotate the bowls so that the butter is evenly coated with breadcrumbs
  3. We turn out the excess breadcrumbs and put them away
  4. To prepare the thick white sauce, melt the butter in a pan over medium heat
  5. Then mix in the flour and mustard
  6. Cook for about 1 minute, stirring constantly
  7. Remove the pot from the heat and gradually stir in the milk
  8. Mix it thoroughly before adding another portion of milk
  9. Return it to the stove and stir constantly for about 10 minutes until it thickens
  10. Pour it into a bowl and let it cool completely
  11. Crack the eggs and separate the whites from the yolks
  12. Put the whites in a clean bowl and mix the yolks into the dough
  13. Mix the cheddar into the dough and season well
  14. Beat the egg whites with a clean whisk until stiff peaks form
  15. Then, using a spoon, mix the egg whites into the cheese dough
  16. Spoon the dough mixture into bowls
  17. Place the bowls on a baking sheet and bake for 25-30 minutes, until the top of the dough is golden, risen and slightly jiggles
  18. We serve immediately
A delicate salty cake made of parmesan and another cheese such as cheddar.

Difference between souffle and fondant

Soufflés and lava cakes are similar in appearance, share many of the same ingredients, and are even served with similar toppings, leading many to believe that they are the same dessert.

However, there are several differences that distinguish them from each other. The differences lie mainly in the texture of the desserts and also in the presentation of their service .

The soufflé is fully cooked while the lava cake maintains a runny, creamy and raw center.

But don’t be fooled! The fact that a soufflé is completely cooked does not mean that it has the same consistency as, for example, a cake or a classic bun.

The souffle is definitely moist in the center, much more so than a regular cake or pie. The center is described as custard-like.

The soufflé looks like a meringue on the surface and has a very light texture. It is served in different variations such as chocolate, lemon or even cheese (you can find all the variations in this article!) .

Fondant , or lava cake, traditionally has one flavor – chocolate (but there are many different variations, because human curiosity and hunger know no bounds! Try other forms of lava cakes according to our recipes and you will see that chocolate is just the beginning of everything!)

The fondant is thicker in consistency than the soufflé and, as already mentioned, its center is literally a river of chocolate that flows out onto your plate when you slice it.

While a soufflé is usually served in the baking dish in which it was baked.

Lava cakes are often tipped out of these molds onto a plate , where this goodness can melt freely.

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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