Everyday Soufflé

Jeff the Chef

An unfussy, everyday soufflé you can make in a cast-iron skillet? Yes! It’s so inviting, so comforting, with a subtle chocolate and orange flavor … you’ll want to tell yourself it serves two, even though it really serves six.

Everyday Soufflé
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Everyday Soufflé

Recipe by Make It Like a Man!Course: DessertCuisine: French
Makes

6

servings

Ingredients

  • 5 large eggs

  • 1/4 tsp cream of tartar

  • 2/3 cup sugar, divided

  • 1/8 tsp salt

  • 1/3 cup orange juice

  • 1 generous Tbs orange zest, plus more for garnish

  • 2 Tbs AP flour

  • 1 oz. bittersweet chocolate, grated very finely

  • 1 Tbs butter

  • Confectioner’s sugar, for dusting

Directions

  • Adjust oven rack to the middle position and heat the oven to 375°F. Separate the eggs into two medium mixing bowls: whites in one, yolks in the other. Using an electric mixer, whip the egg whites and cream of tartar together on medium-low speed (setting 2 of 7) until foamy, about 1 minute. Slowly add 1/3-cup of the sugar and the salt, the increase the mixer speed to medium-high (setting 4), and continue to whip until stiff peaks form, 3-5 minutes. (I suggest 3½.)
  • Whip the yolks (no need to clean the beater) and the remaining 1/3-cup sugar together on medium-high speed until pale and thick, about 1 minute. Whip in the juice, zest and flour until incorporated, about 30 seconds, ramping the mixer back up to medium-high speed.
  • Fold one-quarter of the whipped whites into the yolk mixture until almost no white streaks remain. Gently fold in the remaining egg whites – but just a moment before they’re fully incorporated, fold in the chocolate.
  • Melt the butter in a 10-inch, cast-iron skillet over medium-low heat. Swirl the pan to coat it evenly, even going up the sides as far as you dare. Scrape the soufflé batter into the skillet and cook until the edges begin to set and produce a few, occasional bubbles, 2-4 minutes.
  • Transfer the skillet to the oven and bake until the soufflé until is puffed, the center jiggles slightly when gently shaken, and the surface is golden, 7-11 minutes. (I suggest 8½.) Remove the skillet from the oven. Dust the soufflé with powdered sugar. Garnish with a minimal amount of zest. Serve immediately.
"Skillet Chocolate-Orange Soufflé," from Make It Like a Man!

Intro

This is an every-day cooking soufflé. It’s unfussy. You don’t have to worry that something as harsh as a swear word will make it fall.

Social Learning

Once the soufflé goes in the oven, do not open the door for the first seven minutes.

You want it to be creamy in the middle. The creamy middle part is the best part. To get this, it needs to jiggle when it’s done. If you turn on your oven light, you can actually see the soufflé set from the edges, and move toward the center. You want to stop when one-third of the soufflé jiggles.

The chocolate and orange are subtle. Because of this, be careful not to overdo the zest garnish, or you won’t taste the chocolate. I like the chocolate to be grated to a powder. However, if there are a few tiny pieces in there with the powder, it makes a nice effect.

"Skillet Chocolate-Orange Soufflé," from Make It Like a Man!
Everyday Soufflé

Credit for images on this page: Make It Like a Man! unless otherwise credited. This content was not solicited by anyone, nor was it written in exchange for anything. Thank you, Kesor. References: America’s Test Kitchen. Make It Like a Man! is ranked by Feedspot as #15 in the Top 30 Men’s Cooking Blogs.

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39 thoughts on “Everyday Soufflé”

  1. What a great recipe, I’ve only ever made soufflés for JT and I because of the propensity to fall, so anticlimactic. Since this one doesn’t fall as easily, it seems the perfect recipe for guests.

    Reply

  2. I make an every day soufflé, as well. But mine is made with cheese and herbs! Having a recipe like this really does take the stress out of entertaining, doesn’t it? I will definitely be trying it soon. Thanks, Jeff.

    Reply

    • It’s the suff the dentist scrapes off your teeth, the plaque removed with a centrifuge, boiled and mashed to a velvety conistency. Or else it’s a byproduct of grape fermentation. I can never remember.

      Reply

  11. How wonderful and cozy, and I bet some of the orange juice can be swapped for triple sec for a little extra kick. Also, I honestly think this serves only one person – look at this humble portion! Lol

    Reply

  12. I am always looking for any excuse to use my cast iron pans, so this is a recipe to add to the lineup. And if there are only 2 of us home this weekend, it’s definitely a 2 serving recipe LOL

    Reply

    • Well, this is a kind “version” of a souffle, not quite the real thing … but an easy starting off point.

      Reply

  15. I believe you have to give this a new name, it sounds to be good to be called an everyday soufflé. Although maybe it is the perfect name because it is so good you want to have it every day. 😊

    Reply

  16. After a few failures, I’ve never attempted a souffle again! How wonderful that you found an almost fall-proof recipe.

    Reply

  17. Your recipe for the Skillet Chocolate-Orange Soufflé sounds absolutely delightful and approachable for anyone looking to enjoy a decadent dessert without the intimidation factor of traditional soufflés.

    Reply

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