The Chef in Stead
Recipe Card


Send us your E-mail to receive our Newsletter

Kalua Chocolate Souffle


2 oz Kalua
6 oz Butter
9 oz Chocolate (buy Callebaut or any other good quality European Chocolate)

7 Egg Yolks
5 oz Sugar
2 oz Kalua


7 Egg Whites
1 oz Sugar
1/8 TSP Cream of Tartar

1 oz Flour(optional for strength)

Pre-heat oven at 350F...

Whether you use ramekin, a high cake pan or a ceramic crock, just grease it with butter then sprinkle sugar. The sugar will help the souffle to stay up!

At low temperature on a double boiler melt Chocolate, Butter and Kalua together

At the same time whipp the Yolk, flour(optional for extra strength), more Kalua and Sugar to a nice white/yellowish fluff

In a large bowl, mix together the Chocolate and Yolk and set aside

Whipp the Egg White and Cream of Tartar to a really soft stage, then add Sugar and finish whipping the Egg White until it looks firm

With a spatula, fold in 1/3 of the Egg Whites in the chocolate mixture, then add the rest and gently fold in until all smooth

SERVE 6 adults
Bake at 350F, in the middle of the oven
Don't bang the door too much and don't open the door in the first 15 minutes! About 19-28 minutes or until the top look somewhat firm but still soft :):)

I know, it's hard to know when it is done, the good thing is that after 20 something minutes or so, it may not look totally cook to you, but your guests will find it delicious
Remember Julia Child, "Never apologize for anything that happen in the kitchen!"


Back to The Chef in Stead Home Page


Private Chef Martin for Cooking Classes and Catering in Kelowna, BC

(250)878-8500