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Chocolate Soufflé: Cooking in BU Dorms

Fred Chang

Photos and Words by Rebecca Lee

‘Twas a peaceful, God-given snow day at Boston University when some friends and I decided to brave the storm for a Target run to make some chocolate soufflé. Just as spontaneous as our mid-afternoon baking session was, the following is a secret (well, not anymore) recipe that my friend gladly provided by memory. I would say that this recipe is not for beginners as it involves beating egg whites to soft peaks and timing everything really well. It is, however, simple in steps and only requires a few ingredients.

Since we were cooking in a friend’s brownstone, I’ve developed some personal tips and tricks I have learned to make baking and cooking on campus easier.

1- Vigorously watch all Tasty videos on desserts and dishes you can make in a microwave.

2- Shamelessly befriend those who live in dorms (select Brownstones, Danielsen, Kilachand) with common kitchens or, even better, private kitchens (StuVi, 1047, South), and politely ask to use their kitchen!

3- Discretely *borrow* ingredients from your nearby dining hall or GSU. Salt, pepper, chocolate chips, forks, knives, spoons, cups, plates… really just anything you need.

4- Carefully select recipes with the least ingredients possible so you won’t end up with bags of flour, baking soda, sugar and other things you can’t find in the dining hall or GSU. Plus, this means less clean-up to do (because who likes to clean up?).

5- Politely reach out to RAs for pots and pans; chances are, they may have something you need.

Chocolate Soufflé


8 eggs whites

4 egg yolks

~1 tablespoon of unsweetened cocoa powder

1-1 ½ tablespoons of water

White sugar (for sweetness)

~ ¼ cup of brown sugar

1 teaspoon of vanilla extract

Vanilla ice cream

Butter (for the pan)



Pan or ramekins

Electric mixer


Spoon and whisk

1 large bowl and 2 small bowls



  1. Preheat oven at 375˚ F. In the pan, add butter and put in oven until melted.
  2. Take out the pan and evenly spread the butter all over the pan including the walls and generously line with light brown sugar. It should be thick enough to have the brown sugar stick on the sides.
  3. In a large bowl, separate 8 egg whites and keep 4 egg yolks in another small bowl.
  4. In a separate small bowl, add cocoa powder and water. Mix until fully dissolved. Feel free to add extra water if needed. Add in vanilla extract for extra flavor.
  5. Pour the cocoa powder solution into the bowl with 4 egg yolks and whisk until mixed well.
  6. Beat egg white with electric mixer until soft peaks are formed. This means that it should not be drippy. Start on low and increase to medium-high as the foam begins to peak. Add white sugar in between until desired sweetness.
  7.   Immediately add in the egg yolk and cocoa powder mixture and mix with a spatula.
  8.   Pour into pan lined with brown sugar and bake for 30-40 minutes. It should be puffy and a little jiggly in the middle.

  9.  Serve immediately with vanilla ice cream and enjoy!