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Recipe details
Chocolate Soufflé with Cream Cheese and Vegetables
A single-portion baked chocolate soufflé containing cream cheese, tomato, spinach and onion, with sugar and cocoa providing a sweet chocolate base.
≈ 329 kcal/100 g · ≈ 583 kcal/serving
45 minMediumFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large egg50 g
cream cheese25 g
dark chocolate35 g
heavy cream30 ml
ripe tomato3 g
baby spinach2 g
sweet onion2 g
granulated sugar20 g
unsalted butter5 g
unsweetened cocoa powder5 g
Cookware and utensils
250 ml soufflé ramekin
Mixing bowls
Electric mixer
Rubber spatula
Directions
01
Heat the oven to 190°C (375°F) and butter the ramekin.
Products
unsalted butter — 5 g
Action
Prepare
Time
10 min
Temperature
190°C / 375°F
02
Melt the chocolate with the cream in a heatproof bowl over barely simmering water.
Products
dark chocolate — 35 g; heavy cream — 30 ml
Action
Melt
Time
4 min
Temperature
gentle steam
03
Stir the cheese, tomato, spinach, onion, cocoa, and half the sugar into the chocolate.
