Flourless Chocolate Soufflé Cake

Flourless Chocolate Soufflé Cake
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Of course this cake is gluten free - It's also light, chocolatey and delicious. It looks beautiful and tastes fantastic with ice cream or with fruit and a dollop of whipped cream. (Adapted from an old Weight Watchers recipe)
Servings Prep Time
8 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 30 minutes
Cook Time
45 minutes
Flourless Chocolate Soufflé Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Of course this cake is gluten free - It's also light, chocolatey and delicious. It looks beautiful and tastes fantastic with ice cream or with fruit and a dollop of whipped cream. (Adapted from an old Weight Watchers recipe)
Servings Prep Time
8 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 30 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat the oven to 350 degrees. Spray an 8" or 9" tall cake pan with cooking spray
  2. Separate the eggs placing the yolks and whites in separate large bowls. (Remember you need 4 yolks and 7 whites, for some reason this math always gets me!) I often use the extra yolks to make Ham Sauce (recipe on the blog)
  3. Grab the chocolate - I love the Ghiradelli 60% chocolate chips in this recipe. If you can't find them, use your favorite brand
  4. Add the 6 oz of chocolate chips and the butter to a heavy bottom pan
  5. Melt the butter and chocolate together over low heat, stirring constantly, until the mixture is completely blended, smooth and shiny. Remove from the heat and set aside
  6. Add 1/4 cup of sugar to the egg yolks
  7. Using a mixer (hand or stand) beat the eggs and sugar until tripled in volume and a light yellow color, set aside
  8. With clean, dry beaters, beat the egg whites on high until thickened and foamy
  9. Add the remaining sugar, a tablespoon at a time, until shiny soft peaks form - set aside
  10. Back to the egg yolks -using a rubber spatula, gently fold the chocolate mixture (that is now slightly cooled) into the beaten egg yolks until just blended
  11. Gently fold in the beaten egg whites to the chocolate/egg yolk mixture 1/3 at a time
  12. Continue folding the egg whites into the chocolate mixture until just blended - don't over mix
  13. Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted in the cake comes out clean. Don't open the oven during the baking if you can help it.
  14. Remove the cake from the oven and let cool completely
  15. Once cooled the cake will likely fall and crack a bit. Not to worry - that's why toppings were invented!
  16. Loosen the edges of the cooled cake with a knife to help it come out of the pan easily
  17. Serve the cake with fruit and a dollop of whipped cream. It tastes as good as it looks!
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