Chocolate Soufflé Cake Recipe

Chocolate Soufflé Cake

1. 1

   Prep and oven

   Preheat the oven to 425°F (220°C). Place a rack in the center. Lightly butter four 6-ounce (about 3/4-cup) ramekins, then dust the insides with a little granulated sugar, tapping out any excess. Alternatively, butter and dust with cocoa powder if preferred. Arrange the prepared ramekins on a baking sheet for easy transfer.

2. 2

   Melt chocolate and butter

   Chop the chocolate into small even pieces. In a heatproof bowl set over (not touching) simmering water (double boiler), combine the chocolate and butter. Stir occasionally until completely melted and smooth, about 3–5 minutes. Remove from heat and allow to cool slightly, stirring occasionally so it remains fluid but not hot.

3. 3

   Yolks and sugar

   In a medium bowl, whisk the egg yolks with 1 tablespoon of the granulated sugar until pale and slightly thickened, about 1–2 minutes. Stir in the almond flour (or cake flour), vanilla extract, and a pinch of salt until combined. Fold the warm melted chocolate into the yolk mixture in two additions, stirring until fully incorporated and glossy. Set aside.

4. 4

   Whip egg whites

   In a clean, dry bowl (preferably metal or glass), beat the egg whites with an electric mixer starting on medium speed. When they become foamy, add the remaining 2 tablespoons of granulated sugar in two additions while continuing to beat. Increase speed to high and whip until the whites form glossy medium-stiff peaks — they should hold their shape but remain slightly pliable.

5. 5

   Fold whites into chocolate

   Spoon about one-quarter of the whipped egg whites into the chocolate-yolk mixture to lighten it. Using a rubber spatula, gently fold with wide strokes to combine. Add the remaining egg whites in two additions, folding gently each time to preserve as much air as possible. Stop when no large streaks remain and the batter is homogenous but airy.

6. 6

   Portion and bake

   Divide the batter evenly among the prepared ramekins (they should be filled about three-quarters full). Smooth the tops gently with a spatula. Place the baking sheet with ramekins into the preheated oven and bake for 10–14 minutes, depending on oven and ramekin size: the edges should be set and slightly risen while the centers remain soft and slightly wobbly. Resist opening the oven early.

7. 7

   Finish and serve

   Remove the cakes from the oven. Dust the tops with powdered sugar if using. Serve immediately: run a thin knife around the inside edge if needed, invert onto plates or serve straight from ramekins. Place a scoop of vanilla ice cream alongside or on top so it melts into the warm center. Garnish with a sprinkle of cocoa powder or a mint leaf if desired.

8. 8

   Make-ahead and reheating note

   You can prepare batter and fill ramekins up to the point of baking, then cover tightly and refrigerate for up to 24 hours. Bring to room temperature 20 minutes before baking; you may need to add 1–2 minutes to the bake time. Reheat fully baked soufflé cakes briefly at 350°F (175°C) for 4–6 minutes to warm through, but they are best served fresh.