Calling all chocolate addicts! This Fallen Chocolate Soufflé Cake is for you!
It's the ultimate chocolate cake for purists. It has a texture that's hard to describe... It's light yet rich and fudgy all at the same time. Once you taste it you will know what I mean! You can see from the photo how moist and fudgy it is, but then you'll be surprised at how it just melts in your mouth. There's a mere 2 tablespoons of flour which is why it stays so light.
INGREDIENTS FOR FALLEN CHOCOLATE SOUFFLE CAKE:
Only 6 ingredients!
- Dark chocolate with minimum 60% cocoa solids.
- Unsalted butter, but you can also use salted recipe and adjust the salt down by about half.
- Granulated sugar.
- Large eggs, at room temperature. Eggs at room temperature whip better and hold more air than cold eggs
- Flour (see below for substitutions to make this recipe gluten-free).
- Salt - salt and chocolate are best friends! It really makes the flavour punch!
Can I make this Fallen Chocolate Souffle Cake recipe gluten-free?
Yes you can! You can replace flour with an equal amount in weight of rice flour, tapioca starch or cocoa powder. I suggest cocoa powder for an extra intense hit of chocolate!
What I love about this recipe is that it's made in a loaf pan so you can take a sliver off anytime you need a chocolate fix! Eat it alone, or serve it thick with a dollop of whipped cream or ice cream. You can transform it into a fancy dessert so easily!
What type of chocolate is best for Fallen Chocolate Souffle Cake?
This recipe needs a whole 9 ounces of chocolate! It's a lot so make sure you use something nice.
I would not recommend chocolate chips... it's best to use a block of chocolate that you like eating. Also, the cocoa content is important. Look for something between 60% and 70% cocoa solids. If you use semi-sweet chocolate that is closer to 50% cocoa, then the cake could be too sweet, but it will still be good. It will be a bit more fudgy from the extra sugar. The cocoa is also important to provide the little bit of structure for this cake.
How do I store FALLEN CHOCOLATE SOUFFLE CAKE?
If you plan to finish this cake in a 2-3 days (like I do!), then I prefer to store it at room temperature. It stays soft.
If you plan to store it for a week, then place it in an airtight container and store it in the fridge. Chocolate and butter are very hard when cold so the cake will firm up a lot if stored in the fridge, but sometimes I even like eating it cold for a dense fudgy treat. So, you decide!
If you love chocolate cake, check out these other delicious recipes:
The BEST Moist Chocolate Cake (my most popular recipe!)
Fallen Chocolate Soufflé Cake
- 9 oz 255g dark chocolate (60% cocoa), coarsely chopped
- 7 tablespoon 100g unsalted butter
- 6 tablespoon 75g granulated sugar, divided
- 4 large eggs separated and at room temperature
- 2 tablespoon 18g all-purpose flour or equal weight of cocoa powder, rice flour or teff flour for gluten-free option
- ¼ teaspoon salt
- Preheat your oven to 350°F. Line a 9x5-inch or 8x4-inch loaf pan with a strip of parchment paper leaving a 2-inch overhang along the long sides and lightly butter the exposed short sides.
- Place chocolate and butter in a heatproof bowl and set it over a saucepan with ½-inch of barely simmering water. Stir frequently until melted and smooth. Remove from heat and stir in 2 tablespoons (25g) of sugar followed by the egg yolks and flour.
- In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl if using a hand mixer, beat egg whites with salt until soft peaks begin to form. Then, gradually add the remaining 4 tablespoons of sugar, one tablespoon at a time, and beat until the whites are glossy and hold firm peaks.
- Use a wide rubber spatula or big balloon whisk to briskly fold one-third of the egg whites into the chocolate mixture to lighten it up. Once incorporated, gently fold in the remaining egg whites just until the ingredients are evenly combined and no white streaks are visible.
- Gently spoon the mixture into your prepared loaf pan and bake for 35-40 minutes until the cake feels slightly firm in the center. It will be puffed and cracked on the surface when ready. Transfer pan to a wire rack and let the cake cool completely in the pan. It will collapse and cave in as it cools, but don't worry because that is supposed to happen. Dust generously with cocoa powder before serving. I like to enjoy thick slices of this decadent cake cold from the fridge for a fudgy summer treat, or at room temperature with a dollop of freshly whipped cream.