Ethiopian Coffee-Spiced Chocolate Soufflé

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A delicate chocolate soufflé infused with the deep, aromatic flavors of Ethiopian coffee powder for a rich and airy dessert. This french-inspired desserts ready in about 43 minutes layers bittersweet chocolate, chopped, unsalted butter, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 oz bittersweet chocolate, chopped
• 3 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1/2 cup sugar
• 1 tbsp instant coffee powder
• 4 large egg yolks
• 5 large egg whites
• 1/4 tsp cream of tartar
• as needed powdered sugar for dusting
• 1 tbsp unsalted butter for greasing ramekins
• 2 tbsp sugar for coating ramekins

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Butter four 6-ounce ramekins with 1 tbsp unsalted butter and coat inside with 2 tbsp sugar, shaking out excess.
2. Step 2: In a small saucepan, melt 3 tbsp unsalted butter over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute.
3. Step 3: Gradually whisk in 1 cup whole milk and 1 tbsp instant coffee powder, stirring constantly until mixture thickens and comes to a boil, about 3-4 minutes. Remove from heat.
4. Step 4: Stir in 4 oz chopped bittersweet chocolate until melted and smooth. Let cool slightly.
5. Step 5: Whisk 4 large egg yolks into the chocolate mixture until fully incorporated.
6. Step 6: In a clean bowl, beat 5 large egg whites with 1/4 tsp cream of tartar until soft peaks form. Gradually add 1/2 cup sugar and continue beating until stiff, glossy peaks form.
7. Step 7: Gently fold one third of the egg whites into the chocolate mixture to lighten it, then fold in the remaining whites carefully to retain air.
8. Step 8: Divide the batter evenly among the prepared ramekins and bake for 15-18 minutes until risen and the tops appear set but still slightly jiggly.
9. Step 9: Dust with powdered sugar and serve immediately for best texture.