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Chocolate Souffle Cake
Recipe Summary
Yield: Makes one 10-inch cake
Ingredients
Ingredient Checklist
3/4 cup plus 1 tablespoon unsalted butter
1 cup sugar, plus more for dusting pan
6 1/2 ounces best-quality semisweet chocolate, chopped
3 egg yolks
1 egg
6 egg whites
Cocoa powder or confectioners’ sugar, for dusting
Gallery
Chocolate Souffle Cake
Recipe Summary
Yield: Makes one 10-inch cake
Gallery
Chocolate Souffle Cake
Chocolate Souffle Cake
Chocolate Souffle Cake
Recipe Summary
Yield: Makes one 10-inch cake
Recipe Summary
Yield: Makes one 10-inch cake
Yield: Makes one 10-inch cake
Makes one 10-inch cake
Ingredients
Ingredients
- 3/4 cup plus 1 tablespoon unsalted butter
- 1 cup sugar, plus more for dusting pan
- 6 1/2 ounces best-quality semisweet chocolate, chopped
- 3 egg yolks
- 1 egg
- 6 egg whites
- Cocoa powder or confectioners’ sugar, for dusting
Directions
Heat oven to 300 degrees. Grease a 10-inch springform pan with 1 tablespoon butter, and dust generously with granulated sugar.
Melt chocolate and butter over simmering water in a double boiler, about 6 to 8 minutes. Remove from heat and set aside to cool.
In an electric mixer fitted with the whisk attachment, whip yolks and whole egg with 2/3 cup sugar on a high speed, until it is pale yellow and falls in a thick ribbon when the beater is raised, about 5 minutes. Scrape down the sides of the bowl once or twice during mixing. Set aside.
In an electric mixer, using a second whisk attachment and bowl, (both should be clean and free of grease) whip egg whites with remaining 1/3 cup sugar on high speed until thick and foamy, about 3 to 4 minutes. Set aside. While egg whites are beating, add the cooled, melted chocolate slowly to the yolk mixture.
Temper whipped egg whites by mixing in about 1/4 cup of the chocolate mixture. Then gently fold egg whites into the chocolate yolk mixture, working quickly to maintain the volume of egg whites; the mixture will have a slightly marbleized appearance.
Pour batter into prepared pan, and place on a parchment-lined baking sheet. Bake in oven for 50 to 60 minutes. Remove from oven and allow to cool in the pan on a cooling rack. When completely cool, gently run a knife around the edges of the pan and release spring. Dust with cocoa powder or confectioners’ sugar before serving.
Reviews (4)
Add Rating & Review
33 Ratings
5 star values:
9
4 star values:
13
3 star values:
7
2 star values:
3
1 star values:
1
Reviews (4)
Add Rating & Review
33 Ratings
5 star values:
9
4 star values:
13
3 star values:
7
2 star values:
3
1 star values:
1
Add Rating & Review
33 Ratings
5 star values:
9
4 star values:
13
3 star values:
7
2 star values:
3
1 star values:
1
33 Ratings
5 star values:
9
4 star values:
13
3 star values:
7
2 star values:
3
1 star values:
1
33 Ratings
5 star values:
9
4 star values:
13
3 star values:
7
2 star values:
3
1 star values:
1
- 5 star values:
- 9
- 4 star values:
- 13
- 3 star values:
- 7
- 2 star values:
- 3
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
06/16/2013
I made this recipe and it turned out really well! My egg whites didn't peak and it still turned out good! It tasted like a fluffy brownie. I would recommend this recipe!
Martha Stewart Member
Rating: Unrated
02/23/2011
Yum%21
Martha Stewart Member
Rating: Unrated
12/26/2010
Well, we made this cake twice: both totally unsuccesful and both times following the directions. First time we baked it for 50 minutes: next 65. Both came out wet and eggy. And we're pretty good in the kitchen.
Either somethings missing in the ingredients or it's just not a good recipe. Very disappointing.
We do not recommend using this recipe.
Has anyone else tried it (besides the person who commented 3 years ago)?
Martha Stewart Member
Rating: Unrated
12/10/2007
This cake is outstanding! Since it is flourless - It is a must at our Passover celebrations ... My birthday usually falls during passover- and as a kid I could never get a "good" cake - now I have a son who's birthday usually falls in Passover - and he can't wait - because he knows he is getting the Best Chocolate cake ever . Highly recommend for all occassions..
Martha Stewart Member
Rating: Unrated
06/16/2013
I made this recipe and it turned out really well! My egg whites didn't peak and it still turned out good! It tasted like a fluffy brownie. I would recommend this recipe!
Rating: Unrated
Rating: Unrated
02/23/2011
Yum%21
Rating: Unrated
12/26/2010
Well, we made this cake twice: both totally unsuccesful and both times following the directions. First time we baked it for 50 minutes: next 65. Both came out wet and eggy. And we're pretty good in the kitchen.
Either somethings missing in the ingredients or it's just not a good recipe. Very disappointing.
We do not recommend using this recipe.
Has anyone else tried it (besides the person who commented 3 years ago)?
Rating: Unrated
12/10/2007
This cake is outstanding! Since it is flourless - It is a must at our Passover celebrations ... My birthday usually falls during passover- and as a kid I could never get a "good" cake - now I have a son who's birthday usually falls in Passover - and he can't wait - because he knows he is getting the Best Chocolate cake ever . Highly recommend for all occassions..
All Reviews for Chocolate Souffle Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Souffle Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
