Erupting with flavor, our Baked Chocolate Soufflé begins with a lava cake and ends with a topping of smoke-infused whipped cream.


  • 1 Pint Cream, whipping

  • 1 Tablespoon butter

  • 220 g semi-sweet chocolate

  • 1/2 Cup butter

  • 1 Cup powdered sugar

  • 2 Large eggs

  • 2 egg yolk

  • 6 Tablespoon flour

  • 1 Tablespoon Bourbon Vanilla

  • 1/4 Cup powdered sugar

  • As Needed powdered sugar

  • As Needed cocoa powder

When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

  • Pour the smoked cream into a large mixing bowl and refrigerate for later use.
  • Increase the grill temperature to 375°F and preheat with the lid closed.
  • Brush 4 small soufflé cups with 1 tablespoon melted butter.
  • Melt the chocolate and remaining butter in a heatproof bowl over 
  • Stir in powdered sugar. Add eggs and egg yolks, stirring continuously. Whisk in flour until blended completely.
  • Pour batter into the prepared soufflé cups. Place cups on the grill and bake for 13-14 minutes, or until the sides have set.
  • Grill Icon
  • Grill: 375˚
  • For the Whipped Cream: Remove the chilled smoked cream from the refrigerator, add the bourbon vanilla and whip until airy.
  • Add confectioners’ sugar and continue whipping until whipped cream forms stiff peaks.
  • Dust soufflés with confectioners’ sugar and cocoa and top with a dollop of smoked whipped cream. Enjoy!

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