Chocolate Blackberry Soufflé

If I’ve learned anything in the past (almost) year on my food photography journey, it’s that there are some things that will always look better in person than on camera.

Poutine, a traditional Quebec meal of french fries, cheese and gravy, is one of my favorite dishes in the world and yet, I’ve never been able to snap a beautiful shot of it. I blame this on poutine’s bland colors. Other dishes, like soufflé, are difficult because they don’t always hold their shape long enough for a camera to be turned on.

If you haven’t had a soufflé, you are seriously missing out. You are also probably confused as to what I’m talking about. So here’s the low down on soufflé, compliments of Wikipedia.

A soufflé is a baked egg-based dish which originated in early eighteenth century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert.

Sounds amazing right? I bet you’re wondering why this innocent little baked dish is so difficult to photograph. Simply, what goes up must go down. Soufflé rises as it bakes but unfortunately, when exposed to a rush of cool air or it sits out for too long that perfect height drops into itself. It's still delicious but much less visually appealing.

I got blackberry jam in my weekly CSA so I was looking for ways to get extra creative with it. What better way to enjoy a tart berry jam than to combine it with rich chocolate flavors! If you’ve got any fruit jam on hand feel free to substitute it in.


  • 7 Ounces semisweet chocolate
  • ¼ Cup (2.6 ounces) blackberry jam
  • 1 Egg yolk
  • 1 Teaspoon salt
  • 6 Egg whites
  • ½ Cup (3.5 ounces) sugar, plus more for dusting

Recipe (Recipe adapted from an Epicurious recipe)

  • Preheat the oven to 375 degrees
  • Butter ramekins and dust with granulated sugar, set aside
  • Over a double boiler, melt chocolate and jam
  • Once completely melted, whisk in egg yolk and salt and set aside
  • In the bowl of a stand mixer using a whisk attachment, beat egg whites on medium high for about two minutes
  • Keeping beating but slowly add in granulated sugar in increments until stiff peaks form (about 7 minutes)
  • Fold egg whites into chocolate mixture in three batches to combine
  • Divide among the ramekins and bake for 20 minutes
  • Enjoy immediately
  • Optional: Whisk half a cup of heavy cream with ¼ cup sugar until stiff peaks form, scoop topping onto warm Soufflés.