Roy d'Espagne Chocolate Soufflé with Brandy

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light, airy chocolate soufflé infused with a splash of brandy, paying homage to Brussels' historic brasseries. This recipe, ready in about 41 minutes, layers dark chocolate, unsalted butter, large eggs 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.

Prep: 25 min Cook: 16 min Serves 4 International cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Butter four 6-ounce ramekins and dust with flour, tapping out excess. Melt dark chocolate and 2 tbsp butter together in a microwave-safe bowl at 30-second intervals, stirring until smooth; let cool slightly.
  2. Step 2: In a bowl, whisk 4 egg yolks with 3 tbsp sugar until pale and thickened, about 3 minutes. Gradually fold in melted chocolate mixture until fully combined, then stir in 1 tsp brandy and a pinch of salt.
  3. Step 3: In a separate bowl, beat 4 egg whites with a pinch of salt until soft peaks form. Gradually add 1 tbsp sugar, beating until glossy and firm peaks form.
  4. Step 4: Gently fold 1/3 of the egg whites into the chocolate mixture to lighten it, then fold in the remaining whites in two additions until no white streaks remain.
  5. Step 5: Divide batter evenly among prepared ramekins, smoothing the tops. Place ramekins on a baking sheet and bake for 15-17 minutes until puffed and set around the edges but still slightly jiggly in the center.

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