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This Cappuccino Soufflé (for Two) is the sweetest dessert for Valentine’s Day or any special occasion! It is light, airy, and full of flavor!
*Note- It is almost impossible to take a picture of a soufflé when it is baked and fully risen, fresh from the oven. 😉 📷
Why You’ll 🫶🏻 this Soufflé
This delightful dessert blends the rich essence of strong coffee with the light, fluffy texture of a traditional soufflé. Hailing from French culinary traditions, this sophisticated treat is ideal for impressing a guest or savoring a special occasion at home. With its gentle rise and creamy center, each bite offers a truly indulgent experience. If you adore coffee, this sweet delight is just for you! For even more decadence, I like to serve this with my Homemade Chocolate Sauce. Enjoy! ~Nicole
Key Ingredients for Cappuccino Soufflé (for Two)
Egg Whites, once whipped, provide the light and airy texture of the soufflé. When the soufflé is baked, the air incorporated into the whites expands, causing the soufflé to rise.
Espresso Powder adds the signature flavor to this dessert. The dark-roasted, finely ground beans deliver a deep, rich coffee flavor and aroma.
Granulated Sugar adds sweetness and helps lightly caramelize the top of the baked soufflé.
Pure Vanilla Extract enhances the overall flavor by adding sweetness and a floral aroma.
Ground Cinnamon adds a warm and spiced sweetness that can offset the coffee’s inherent bitterness.
Cream of Tartar is an acidic ingredient that helps stabilize the egg whites during whipping. It helps maintain the shape of egg whites, preventing collapse and ensuring a smooth, airy texture.
Chocolate Sauce is a luxurious and velvety sauce that elevates the dessert, adding an extra layer of indulgence when poured over the soufflé.
Equipment Needed
Tips for Making Cappuccino Soufflé
I prefer using a copper bowl and a wire whisk to beat the egg whites because the egg white proteins interact with the copper, resulting in a stable foam. However, you can use a glass or metal bowl with a hand mixer with equally good results.
- Preheat the oven to 375°F. Butter the insides of two 6-ounce ramekins and sprinkle each ramekin with 1 ½ teaspoons of sugar, shaking out excess. In a small bowl, stir together the espresso powder, vanilla, cinnamon, and 1 teaspoon of water.
- In a medium bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add the remaining ¼ cup of sugar, beating until stiff peaks form.
- Using a silicone spatula, gently fold the espresso mixture into the egg white mixture.
- Divide the mixture evenly between the two ramekins and smooth the tops with an offset spatula. Pinch the top rim of each ramekin between two fingers and rotate it to clear the batter from the edge, creating a lip for better rising. Bake until puffed and golden. When serving, break the center of the soufflé and pour in some warm chocolate sauce!
Serving Suggestions
A simple warm Chocolate Sauce is all you need to enjoy this soufflé!
Make sure all of the ingredients are at room temperature, and beat the egg whites properly, not too fast and not too slow. Use a gentle folding method when mixing the ingredients, fill the ramekins correctly, and refrain from opening the oven door while baking to avoid deflation.
Yes. Two extra-large egg whites are approximately ⅓ cup of liquid egg whites.
Yes. Combine approximately 2 tablespoons of powdered egg whites with 6 tablespoons of water. Be sure to mix them thoroughly before beating.
Make Molten Chocolate Lava Cakes! You can make them up to two days in advance.
Other spoon-worthy desserts you might enjoy…
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Cappuccino Soufflé (for Two)
Ingredients
- 1 teaspoon unsalted butter
- 1 tablespoon plus ¼ cup granulated sugar, divided
- 1 tablespoon espresso powder
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon ground cinnamon
- 1 teaspoon water
- 2 extra-large egg whites at room temperature
- ⅛ teaspoon cream of tartar
Accompaniment
- Chocolate sauce, Homemade or store-bought, and warmed
Instructions
- Place the oven rack in the middle position. Preheat the oven to 375℉. Butter the insides of two 6-ounce ramekins and sprinkle each ramekin with 1 ½ teaspoons of sugar, shaking out excess.
- In a small bowl, stir together 2 tablespoons of sugar, coffee, vanilla, and cinnamon.
- In a medium bowl, using a hand mixer on medium speed, beat the egg whites and cream of tartar until soft peaks form, about 2 minutes. Gradually add the remaining ¼ cup of sugar. Increase the speed to medium-high and beat until stiff peaks form, about 1 minute. Using a silicone spatula, fold in the espresso mixture just until blended. (Be careful not to overmix and deflate the egg whites.)
- Evenly divide the egg white mixture into the prepared ramekins.
- Using an offset spatula, smooth the tops of the soufflés. Pinch the top rim of each ramekin between two fingers and rotate it to clear the batter from the edge, creating a lip for better rising.
- Place the ramekins on a quarter-size sheet pan and bake until puffed and edges are lightly browned, about 10-12 minutes. Transfer the soufflés to serving plates. Use a spoon to break open the centers, then pour in the warm chocolate sauce. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from a website that no longer exists; thomhackett.com
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