Chocolate Souffle Cake

Date Added: Feb 5, 2010 American Baking and Pastry
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Prep Time

15 mins

Cook Time

30 mins

Ready In

45 mins



*to adjust serving size click on "serving box".


Great chocolate souffle cake recipe, without flour. Easy and delicious!


  • 1  Pound(s) Bittersweet Chocolate, chopped
  • 1
  • 1/2  Pound(s) Butter
  • 2
  • 1/2  Cup(s) Sugar
  • 3
  • 9  Each Eggs, separated
  • 4
  • 1  Table Spoon(s) Sugar
  • 5
  •  As Needed Powdered Sugar (for garnish)
  • 6


    1. Pre-heat oven to 300F degrees
    2. Grease and flour a 9" spring form pan (a cake circle and parchment paper will help)
    3. Melt butter in a small pot, stirring constantly
    4. When butter is fully melted remove from heat, add chocolate, stir
    5. In an electric mixer beat egg yolks
    6. Slowly add sugar
    7. Whip to a ribbon consistency
    8. Transfer to a large mixing bowl
    9. In a clean bowl Whip egg whites, add 1 tablespoon of sugar once whites get frothy
    10. Continue whipping to soft peaks
    11. Fold chocolate and butter into whipped egg yolks
    12. Fold in egg whites one third at a time
    13. Pour batter into prepared pan and bake for about 30 minutes
    14. Cake will be slightly giggly in the center
    15. Cool on a rack for 1 hour (Cake will start to fall, as much as 1")
    16. Refrigerate for atleast 3 hours (best overnight)
    17. Slice cold with hot knife
    18. Dust with powdered sugar
    19. Plate and let stand for 10 minutes to allow cake to reach room temperature

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