We’ve got your holiday dessert needs covered! This deliciously decadent chocolate soufflé cake is light with an intensely chocolatey gooey center. Plus, it’s easy to make!
There’s only 1 tablespoon of flour, which can be omitted completely if you like or substitute with a gluten-free option. I add about 3 tablespoons of freshly brewed espresso to deepen the chocolatey flavour. Again, you can omit it or use decaf if you wish. I got the idea from one my go-to chocolate cake recipes. It’s a game changer.
I love this cake and I hope you do too xo
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Decadent Chocolate Soufflé Cake
Ingredients
- 1 stick 4 ounces/115 g unsalted butter, cut into 8 pieces, plus extra for the pan
- 12 ounces 340 g fine-quality semi-sweet or 50-70% chocolate, chopped
- 1 teaspoon pure vanilla bean paste or extract
- ¼ teaspoon kosher salt
- ⅔ cup 135 g sugar, divided (1/3 cup for the chocolate + 1/3 for the egg whites)
- 6 large eggs separated and at room temperature
- 1 tablespoon all-purpose flour
- 3 tbsp Freshly brewed espresso Regular espresso or ristretto (optional)
- Confectioners powdered sugar for dusting the cake
- Lightly sweetened fresh whipped cream or vanilla bean ice cream
- 1 Sugar coated citrus slices such as blood orange or Cara Cara orange
Instructions
- Preheat the oven to 350°F (175˚C). Grease a 9-inch (23-cm) springform pan with butter, fit the bottom with a round of parchment paper, and grease the paper.
- Combine the chocolate and butter in a large heat safe bowl, set it over a saucepan of simmering water, and stir frequently until the chocolate and butter are completely melted. Stir in hot espresso. Remove from the heat and let the mixture cool slightly. Whisk in the vanilla extract, salt, and ⅓ cup (65 g) of the sugar. Once cool, add the egg yolks one at a time, whisking well after each addition. Add flour and combine with a rubber spatula. Set aside.
- In a medium bowl, use an electric mixer set at medium-high speed to beat the egg whites together with a pinch of salt. Beat until soft peaks form, then add the remaining ⅓ cup (65 g) sugar a little at a time, and beat on high until you get stiff, glossy peaks.
- Add about a third of the egg whites to the chocolate mixture and gently fold it in using a rubber spatula. Add the remainder of the egg whites, carefully scooping the mixture under and over itself until no streaks remain, trying not to preserve the air in the egg whites.
- Pour the batter into the prepared pan. Using a rubber or offset spatula, smooth the top of the batter. (Do not tap the cake on the counter, it will deflate.)
- Bake for 25 minutes for a molten center, 28 for a soft center and 30 minutes for a a fully set center. (ovens temperatures may vary) The cake’s center should be slightly jiggly, and the edges firm, slightly pulling away from the edges of the pan.
- When the cake is done, let it cool for 10 minutes, then gently unmold it from the pan and let it cool to room temperature. The cake will sink slightly and crack around the edges as it cools. You can also use the back of a spoon to tap the top to create a crackly top. You can decorate the cake with sugar coated citrus slices, cranberries, kumquats or any seasonal fruits. Dust the top with powdered sugar.
- Serve each piece of cake with the whipped cream or good quality vanilla ice cream
Notes
Based on a recipe by Eye Swoon
Make it gluten free by replacing all-purpose flour with almond flour or omit it all together
If you have extra-large eggs, use 5 instead of 6
I hope you enjoy this delicious and decadent cake xo
