Flourless Chocolate Soufflé Cake

Flourless Chocolate Souffle WM copyValentine’s Day is right around the corner and if you’re looking for a dessert to wow your special someone, look no further.  This soufflé is adapted from one we made in school and I was smitten after the very first bite.  If you’ve never made a soufflé before, this is the perfect place to start.  Even though there are several steps, this is a recipe that is not overly fussy or difficult.  It is also a hit with chocolate lovers because it’s rich, but not too heavy — if there is such a thing when it comes to chocolate!

What do you prepare when you want to show your loved one just how much they mean to you?

 Ingredients

  • 2 Cups Chocolate, semi-sweet, chopped
  • 1/2 Cup Butter
  • 6 Eggs, separated
  • 1/2 Cup plus 2 Tbsp. Granulated Sugar
  • 1 Tbsp. Cocoa Powder
  • 1/4 tsp. Salt
  • 1 Tbsp. Coffee
  • 1 tsp. Vanilla

 Directions

  1. Preheat oven to 350° degrees.
  2. Cut a piece of parchment paper to fit the bottom of the soufflé dish or six 8-ounce ramekins.  Butter both the parchment and the inside of the dish.
  3. Combine the chopped chocolate and butter in a saucepan over low heat.  Stir constantly until melted and then add the cocoa powder, salt, coffee and vanilla.  Set the chocolate mixture aside to cool slightly.
  4. Whisk together the egg yolks with ½ cup sugar until thick and pale yellow.  This can be done by hand with a wire whisk, but is much easier with an electric mixer.
  5. Gently stir the chocolate mixture into the egg yolks.
  6. In a separate bowl, whisk the egg whites until thick.  Gradually add the remaining 2 Tbsp. sugar and beat until soft peaks form.
  7. In several additions, fold egg whites into the chocolate mixture.
  8. Pour batter into prepared soufflé dish or individual ramekins.  Bake in a water bath or bain-marie until puffed and a skewer or cake tester inserted in the center comes out with moist crumbs attached, approx. 30 minutes for ramekins and 40 minutes for soufflé dish.
  9. Transfer dish to a wire rack and cool 10 minutes.
  10. Using a small sharp knife, cut around edge of cake, invert onto plate, peel off parchment and serve.  Or, you can keep it simple and spoon individual servings onto a small plate or bowl and garnish as desired.  The individual ramekins may be served in their containers, too.  The soufflé looks nice sprinkled with confectioner’s sugar just before serving.  If you really want to splurge, top it with a scoop of your favorite ice cream!

 

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Comments

  1. Diane McAbee Wilson, from facebook says:

    Looks so good. Hubby loves his sweets so will try this for sure. Yummy looking!

  2. Brenda Poole says:

    Looks super. Nice to see you are back Gail

  3. Brenda Poole says:

    Gail, I neither have a soufflé dish or ramekins, but I will get them. It looks like you used the ramekins. My question: After baking the ramekins, do you remove the parchment paper from each and replace the cakes back in the ramekins?

    • Brenda, I did use the ramekins in this recipe. When you both prepare them and serve them in the ramekins, you can skip the parchment paper altogether. It becomes necessary to use it when you want to remove them from the dish, so feel free to eliminate that step. I am a firm believer in the simpler the better! I hope it works out for you and please let me know if you have any other questions. Happy baking!

      • Brenda Poole says:

        Gail, I went to Bed Bath and Beyond in all that rain and bought the ramekins, 8 oz, went home worked real hard, had all the similar ingrediants, separated the yokes from the whites, but when it came time to mix the yokes and sugar together, I made a big mistake and duh! mixed the yokes and whites together, and saw the sugar sitting there, so I had no other choice, because I did not have 6 more eggs to separate, so I dumped in all the sugar, and hit the high speed on the mixer and hoping something miraculous would happen. I whipped that up and then put it in the chocolate mixture, and poured in the ramekins and now it is cooking. One big mistake, but who knows it may turn out to taste yummy. Will have to pass it around to my neighbors and not tell them a thing, Will let you know what the results are. I was so excited about doing this and I was on a great roll there for a while.

        • Brenda, I have a feeling it will turn out absolutely wonderful. Many times, the ingredients in recipes are very similar, even though the texture may be different. Looking forward to hearing the “feedback.”

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