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A warm chocolate soufflé with a molten center being opened with a spoon.

Quick 3-Ingredient Chocolate Soufflé

A remarkably easy and decadent chocolate lava cake made with only three ingredients. Features a warm, gooey center and a light, cakey exterior.
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Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Servings: 3 people
Course: Dessert
Cuisine: International, Turkish
Calories: 255
Ingredients Equipment Method Video Notes

Ingredients
  

  • 6 tbsp Chocolate spread (plus 3 tbsp extra for the centers)
  • 2 large Eggs
  • 2 tbsp All-purpose flour
  • 1 tbsp Butter (for greasing ramekins, optional)
  • 1 tbsp Powdered sugar (for dusting, optional)

Equipment

  • Individual Ramekins: The standard 6-ounce (180ml) size works best for this recipe.
  • Electric Hand Mixer: Essential for getting those egg whites to stiff, glossy peaks.
  • Silicone Spatula: For gentle folding without deflating the air bubbles.
  • Small Sieve: To give your final dessert that professional powdered sugar dusting.

Method
 

  1. In a medium mixing bowl, add 3 tablespoons of chocolate spread and 2 eggs. Whisk them together until completely smooth and well combined.
    Whisking chocolate hazelnut spread and fresh eggs in a bowl.
  2. Sift in the 2 tablespoons of all-purpose flour. Whisk gently until there are no lumps and the batter is silky.
    Adding all-purpose flour to the smooth chocolate and egg mixture.
  3. Generously grease your oven-safe ramekins or soufflé cups with butter.
    Greasing small ceramic ramekins with butter for the soufflé cakes.
  4. Divide the batter evenly among the cups (this recipe makes about 3 portions).
    Pouring the 3-ingredient chocolate batter into greased baking molds.
  5. Drop one small teaspoon of chocolate spread directly into the center of each cup. Do not stir it in; it will sink and create the "lava" effect.
    Placing a small spoon of chocolate spread in the center of the unbaked batter.
  6. Place in a preheated oven at 200°C (390°F) using the fan/convection setting. Bake for 8 to 9 minutes. Note: Watch closely! The edges should be firm, but the center should still look slightly soft.
    Chocolate soufflé cakes rising in a 200 degree convection oven.
  7. Remove from the oven and let them sit for 1 minute. Dust with powdered sugar and serve immediately while the center is still liquid.
    Dusting white powdered sugar over the freshly baked warm chocolate soufflés.

Video

Notes

For a gooey molten center, freeze the extra chocolate spread portions for 15–20 minutes before placing them in the middle of the batter — this helps them stay soft and creamy after baking.