10-Minute Stovetop Chocolate Soufflé Cups (No Oven)

Name: Stovetop Chocolate Soufflé Cups (No Oven)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: French
Ingredients: 100 g granulated sugar; 1 large egg, room temperature; 100 ml neutral oil, sunflower or canola oil; 100 ml whole milk; 100 g all-purpose flour; 15 g unsweetened cocoa powder; 5 ml vanilla extract, or 1 packet vanilla sugar; 4 g baking powder; 80 g dark chocolate, broken into chunks; 25 g powdered sugar, for dusting

What You Need

Ingredients

4 souffles

FAQ

Frequently Asked Questions

Pour enough boiling water into the pot to reach exactly halfway up the sides of your heatproof cups. Too much water risks splashing into the batter, while too little will not generate enough steam.

Opening the pot lid during the cooking process is the main culprit. The sudden loss of steam and heat causes the delicate air bubbles to collapse immediately before the structure can set.

Tuck dark chocolate pieces into the batter and begin checking around ten minutes. Cup size and heat can shift the timing; the edges should be set and the middle soft.

Yes, but milk chocolate contains more sugar and milk solids, which makes the final dessert significantly sweeter and less intensely flavored than utilizing a high-percentage dark chocolate.

Ceramic ramekins or sturdy, heatproof glass tea cups work perfectly. Ensure the vessel can withstand direct steam and boiling water without cracking.

Start checking after about ten minutes in the covered pot. The edges should be set while the center remains soft; different cups and burners can change the time.

The batter can be whisked together and stored in the refrigerator for up to 24 hours. Let it sit at room temperature for 15 minutes before steaming to ensure accurate cooking times.

Step By Step

Instructions

Prep
Whip the Egg and Sugar
Grab your medium bowl and whisk the egg together with the granulated sugar with plenty of enthusiasm until it turns pale, light, and noticeably froamy. Putting in the muscle here traps tiny air pockets that give the crumb its airy lift. Now slowly drizzle in the neutral oil, pour in the whole milk, and keep whisking steadily until everything is silky and smooth.
1 large egg3 1/2 oz granulated sugar3/8 cup neutral oil3/8 cup whole milkMedium mixing bowlWhisk
Fold in the Dry Goods
Set your sieve right over the bowl and sift in the all-purpose flour, unsweetened cocoa powder, vanilla extract, and baking powder so you do not get any pesky lumps. Take your whisk and gently fold everything together until a glossy, lump-free batter forms. Step away the very second the last specks of flour disappear, because overworking it will make your little cakes dense and tough.
3 1/2 oz all-purpose flour15 g unsweetened cocoa powder1 tsp vanilla extract4 g baking powderSieveWhisk
Cook
Portion and Hide the Chocolate
Evenly split your batter across four heatproof cups or ramekins, filling each one just past the halfway mark so they have plenty of room to puff up without spilling over. Take your broken dark chocolate chunks, distribute them equally among the cups, and gently nudge them straight down into the heart of the batter so they are completely tucked away.
2 7/8 oz dark chocolate4 heatproof cups or ramekins
Steam on the Stove
Nestle the cups comfortably into your wide pot. Slowly pour boiling water into the bottom until it sits about halfway up the sides of the cups, being extra careful not to splash even a drop into that beautiful batter. Cover with a tight-fitting lid and let them steam over medium heat for exactly 10 minutes. Resist the temptation to peek, because trapping all that steam and steady heat is what makes them rise evenly.
Wide pot with a tight-fitting lid
Finish
Dust and Enjoy Warm
Lift off the lid carefully so accumulated condensation does not drizzle onto your masterpieces, then lift the hot cups out using sturdy tongs. The tops should look softly domed and feel springy to the touch, holding in that warm, gooey center. Finish each with a generous dusting of powdered sugar and grab a spoon right away while they are still piping hot.
25 g powdered sugarTongs

You are going to love this clever little trick: these rich chocolate cakes cook right on your stovetop in heatproof cups resting inside a covered pot of simmering water. Just pour enough hot water to come about halfway up the sides of your cups, making sure none splashes into the batter. The gentle steam bakes the exterior into a soft, cakey shell while the dark chocolate tucked into the middle melts into a luscious pool.

Keep that lid clamped shut for the roughly ten-minute cook time, then take a peek: you want the outer edges nicely set while the center stays delightfully soft and tender. The exact timing can wiggle a bit depending on your flame and cup size, so trust visual cues just as much as your timer. Finish with a shower of powdered sugar and dig in while they are still warm.

If you ever want to tackle the classic oven-baked version lifted by whipped egg whites, be sure to check out our chocolate soufflé.