Everyone needs at least one go-to chocolate recipe, like stashing a little black dress in the recipe file.
This chocolate soufflè cake is like that perfect dress – deceptively basic but oh-so delicious in action. I pull this recipe out of my hat for last minute desserts as well as a last course for my clients requesting a chocolate ending for dinner parties.
I very slightly adapted this recipe from Alice Medrich’s book Chocolate and The Art of Low Fat Desserts. Yes, the cake is not only simple to make but not full of calories – that isn’t the reason I like it so much, but still good to know. Despite having little fat, the cake turns out with a soft, pudding-like texture and rich choocolate flavor.
Chocolate Soufflé Cake
Yield 6 cakes
You can make this into one single cake instead of separate ones by using an 8-inch springform pan; bake for 25 - 30 minutes at 350 degrees.
- 1 tablespoon softened butter
- 1 tablespoon granulated sugar
- 3 ounces bittersweet or semi-sweet chocolate, chopped
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup boiling water
- 2 egg yolks
- 1 tablespoon vanilla extract
- 4 egg whites, at room temperature
- 3 tablespoons all-purpose flour
- 1/3 cup blanched almonds, finely ground
- Position rack in the lower third of the oven and preheat to 375 degrees. Brush softened butter all over the inside of 6 1-cup souffle cups or ramekins and coat with granulated sugar. Place the cups on a large rimmed baking sheet.
- Combine the chopped chocolate, cocoa and 3/4 cup of the sugar in a large mixing bowl. Pour in the boiling water and whisk until mixture is smooth and chocolate is completely melted. Whisk in the egg yolks and vanilla extract. Set aside.
- Beat egg whites in the bowl of an electric mixer until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar and beat until stiff but not dry.
- Whisk the flour and almonds together and stir into the chocolate. Fold about 1/4 of the egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites. Spoon the batter evenly into the cups.
- Bake for 15 -20 minutes or until a toothpick or wooden skewer inserted into the center comes out with a few moist crumbs clinging to it. Cool on a rack 5 minutes.
- Carefully run a knife around the edges of the cups and invert to release each cake. Serve warm or at room temperature, with a sprinkle of cocoa, powdered sugar or warm chocolate sauce.