Easy chocolate skillet soufflé

Total Time
21 min
6 min
15 min
The texture of this very chocolaty soufflé is cloudlike. Baking this in a cast iron or another ovenproof skillet rather than in a traditional soufflé dish is a casual, rustic presentation that requires considerably less baking time too. Serve this as described or garnish with a few fresh raspberries or strawberries for a pop of color and dose of filling fiber. Reheated leftovers are reminiscent of molten chocolate cake. Divine!





2 Tbsp

Semisweet chocolate

7 oz, good-quality, chopped

Fat free skim milk

¼ cup(s)


2 large egg(s), separated

Egg whites

2 large

Table salt


Fat free whipped topping

10 Tbsp, (optional)


  1. Preheat the oven to 400°F. Spray a 10-inch ovenproof skillet with nonstick spray and sprinkle evenly with 2 tablespoons of the sugar.
  2. Combine the chocolate and milk in a large microwavable bowl. Microwave on high 1 minute. Whisk until the chocolate is melted and the mixture is smooth. Whisk in the egg yolks.
  3. With an electric mixer on medium speed, beat the 4 egg whites and salt in a medium bowl until soft peaks form. Increase the speed to medium-high. Add the remaining 1/3 cup sugar, 1 tablespoon at a time, beating just until stiff peaks form. Fold one-fourth of the whites into the chocolate mixture. Gently fold in the remaining whites just until no white streaks remain.
  4. Gently pour the chocolate mixture into the prepared skillet. Bake until the soufflé springs back when lightly pressed in the center, 12 – 15 minutes.
  5. Serve at once accompanied by whipped topping if using. Leftovers can be gently warmed in the microwave on Medium-low power. Yields 1/2 cup soufflé without whipped cream per serving.