This surprisingly simple dessert from Chef John Moeller, former White House chef-turned-philanthropist, is sure to be a favorite in your kitchen.
  • Unsalted butter
  • Flour
  • 5 ounces bittersweet chocolate
  • 1 stick unsalted butter, room temperature
  • 5 ounces egg whites, room temperature
  • ½ cup sugar
  • 3 ounces egg yolks, room temperature
  • Powdered sugar (for garnish, optional)
  • Seasonal berries (for garnish, optional)


  • Preheat oven to 350°F. Grease and flour 6 (4-ounce) soufflé cups, place on baking sheet, and set aside.
  • Melt chocolate in double boiler over medium-low heat. Turn off heat, and gently stir in butter.
  • Beat egg whites, until soft peaks form, then gradually add sugar, and continue beating, until stiff peaks form.
  • Using a rubber spatula, blend egg yolks into chocolate. Gradually fold in ¼ of meringue into the chocolate, until well incorporated. Fold ½ of remaining meringue into chocolate mixture, until well incorporated. Fold in remaining meringue, until well incorporated. 
  • Fill soufflé cups to just under the rim. Bake for 15 to 20 minutes, until firm to the touch.

  • To Plate:
    Spread 1 ½ tablespoons of sauce on dessert plate. Run a thin knife around the edge of soufflé cup, invert torte into hand, and then onto plate.. Lightly dust torte with powdered sugar, and arrange berries next to torte.

Tagged In: Recipes Recipe John Moeller