This easy recipe for Flourless Chocolate Soufflé Cakes has only 4 ingredients and is made in less than an hour. They're rich, decadent individual servings and just happens to be gluten free.
I have lots of indulgent chocolate recipes on this website, but this one just might be my favorite. It's like a fudgey molten chocolate lava cake in its own individual soufflé dish.
Why this recipe works
- A short and simple ingredient list.
- Gluten-free and dairy-free optional.
- It's delicious served warm or cold.
- Salted butter adds more flavor without the need to add any salt.
- An easy, yet fancy make-ahead dessert that's perfect for dinner parties and romantic dinners
- Chocolate – For the best tasting chocolate souffle cakes with a rich, deep chocolate flavor, use the best quality chocolate you can find. I typically use Ghiradelli 60% bars, but you can use a darker chocolate (up to 80%) or a semi-sweet chocolate if you prefer. Use a dairy free chocolate if you wish.
- Eggs - Since there are only a few ingredients in this recipe, use high-quality eggs for best results. When selecting eggs, the term 'pastured' is more important than 'organic'. The fresher, the better. The eggs will need to be separated into yolks and whites - this video will teach you how.
- Butter - I like to make this recipe with salted butter to cut down on the ingredients, but you can make it with unsalted butter as well. Just add ½ teaspoon of salt to the batter.
- Electric Mixer - You can either opt for a hand held mixer or a stand mixer to make this chocolate souffle. You can whip the egg whites by hand using a whisk, but it's much faster and easier to use a mixer.
- Ramekins or Soufflé Dishes - These soufflé cakes are best made in 4-inch or 4 oz ramekins suitable for baking.
Step by step instructions
- Preheat the oven to 350 degrees and butter 4 4-inch ramekins, then place them on a sheet pan.
- Gently melt the butter and chocolate together in a bowl over a double boiler, stirring occasionally. You can also melt them in the microwave at half power in 15 second intervals, stirring after each. Let cool slightly.
- While the chocolate melts, separate the eggs. Whisk together the egg yolks and 3 tablespoons of sugar until light and frothy. Add the cooled melted butter and chocolate mixture, then whisk to combine.
- Use an electric mixer or stand mixer to whisk the egg whites and the remaining 3 tablespoons sugar at medium-high speed until they form stiff peaks (when they stand straight up and don't collapse), about 3-5 minutes.
- Use a rubber spatula to gently fold the egg whites into the chocolate yolk mixture, being careful not to deflate the mixture as you stir.
- Divide the batter evenly among the ramekins. Smooth out the tops with an offset spatula.
- Bake for about 25-30 minutes, or until puffed up and just set in the middle (no longer jiggly).
- Serve warm with a scoop of vanilla ice cream, or let them chill in the refrigerator and serve them cold with a dollop of whipped cream.
Tips for success
- Cold eggs are easier to separate, but room temperature egg whites will whip up better. Separate your eggs as soon as you take them out of the refrigerator, but let them sit for 20-30 minutes before whipping.
- Make sure there are no traces of egg yolk (or any butter, oil, grease, etc.) in the egg whites, or it will make them harder to whip into soft peaks.
- For more depth of flavor, add a splash of vanilla extract and/or a tablespoon of cocoa powder.
- This recipe can easily be halved or doubled depending on how many people you want to serve. Make as few as two or up to eight at a time.
- To make your chocolate soufflé cakes dairy free, substitute vegan butter (such as Earth Balance) and use a dairy free chocolate.
- For a more gooey center, you can under-bake them about 5 minutes and serve while they're still warm.
- Add a chocolate truffle or a spoon full of ganache to the center before baking for a gooey chocolate surprise inside.
- Serve these chocolate soufflé cakes warm for a molten lava cake texture, or serve them chilled for a fudge / brownie like texture.
Faq about Flourless Chocolate Soufflé Cake
Yes. Double the recipe and bake in a greased 9-inch cake pan and increase the bake time to 40 minutes. Chill, then cut into slices.
You can bake these in any small oven-safe dishes or coffee mugs.
Yes! Once baked, allow the soufflé cakes to cool completely, then store, covered, in the refrigerator for up to 5 days. Serve chilled, or allow them to come to room temperature, then warm up in a 300 degree oven for about 5-8 minutes.
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