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Chocolate Soufflé Cakes

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A chocolate soufflé cake should be intensely chocolaty but not at all dense, offering only the slightest springy resistance to dueling forks. A little cake flour gives this one just enough body to keep it from falling as it cools......a bit ;)

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Chocolate Soufflé Cakes 0 Picture

Ingredients

  • 1/4 cup (1/2 stick) of butter
  • 6 ounces bittersweet chocolate finely chopped
  • 3 egg yolks
  • 1/4 cup granulated sugar, divided
  • 2 egg whites
  • 2 tablespoons cake flour
  • Powdered sugar for dusting

Details

Servings 4

Preparation

Step 1

Heat oven to 350 degrees

Melt the butter and the chocolate together in the top of a double boiler set over, but not touching, simmering water. Remove the chocolate from the heat when melted but keep it warm

Whip the egg yolks with 2 tablespoons of sugar at high speed until thick and pale yellow, 5-7 minutes. Fold the yolk mixture into the melted chocolate.

Butter 4 (6 ounce) ramekins and dust them with granulated sugar, tapping out the excess.

In a clean bowl with a clean whisk, whip the egg whites until frothy. Gradually add the remaining 2 tablespoons of sugar and whip until very soft peaks form. Stir about a third of the whites into the chocolate batter to lighten it. Then pour the remaining beaten egg whites over the top. Gently fold the egg whites and chocolate mixture together.

Sift the cake flour over the mixture and fold in.

Pour the batter into the ramekins and bake the cakes about 20-22 minutes or until a toothpick comes out with moist crumbs attached.

Sprinkle cakes with powdered sugar and serve immediately as they will start to fall as soon as you take them out of the oven.

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