Roy d'Espagne Chocolate Soufflé with Brandy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

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.

Frequently asked questions

How long does Roy d'Espagne Chocolate Soufflé with Brandy take to make?

Total time is about 41 minutes (25 min prep + 16 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Roy d'Espagne Chocolate Soufflé with Brandy?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Roy d'Espagne Chocolate Soufflé with Brandy?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roy d'Espagne Chocolate Soufflé with Brandy for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roy d'Espagne Chocolate Soufflé with Brandy?

International desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes