Deep Dish Chocolate Chip Soufflé

Deep Dish Chocolate Chip Soufflé

This recipe is from Grace Dvornik, check out her full Q&A here!

Grace understands the limitations of a private jet galley so she has generously shared the easiest way to make a Soufflé inflight with one of her tried and true recipes she relies on herself!

I first made this cookie recipe when I was 12 years old. Over the years, I’ve adapted it, adding fillings, and changed flavors but it is a hit every time! I always keep the ingredients on hand because the dessert can be made quickly for any spur of the moment cravings. I’ve had plenty of charter guests who insist they never eat dessert and request that I not make them, only to inevitably change their mind halfway through dinner service. This recipe is perfect for those situations because start to finish, it takes about 20 minutes to prep, bake, and plate!

Some equipment I find incredibly handy to have inflight is this 4-piece Toaster-Oven Set. It’s in the Flightess Toolbox because with it you can reheat, bake, and cook so many things with ease and its reduced size makes it perfect for an aircraft oven. These four pieces also all stack within one another making storage a breeze. The muffin tin + baking tray work perfect for this recipe!

Minimal equipment + minimal ingredients = an easy [Plane]made Recipe.

Ingredients

  • 1 box of yellow cake mix
  • 2 eggs
  • 1/2 cup canola oil
  • chocolate chips

Directions

  • Pre-heat oven to 350F
  • Mix all ingredients together and spoon batter into greased muffin tin
  • Bake for approx. 10 minutes (the middle will remain soft)
  • Place a baking tray on top and flip muffin tin over to release “soufflés”
  • Transfer to serving dish and serve with vanilla bean ice cream
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