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Home » Recipes » Gluten Free

4 Ingredient Flourless Chocolate Soufflé Cakes

Published: Feb 15, 2023 by Coley · This post may contain affiliate links.

Jump to Recipe

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.

Three mini chocolate souffles in ramekins next to a bowl of freshly whipped cream.

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

Essential Ingredients

  • 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.

Helpful Equipment

  • 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.
Close up of a bite of chocolate souffle on a teapsoon.

Step by step instructions

  1. Preheat the oven to 350 degrees and butter 4 4-inch ramekins, then place them on a sheet pan.
  2. 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.
  3. 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.
  4. 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.
A mixing bowl where whipped egg whites are being stirred into chocolate batter for souffle.
  1. 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.
  2. Divide the batter evenly among the ramekins. Smooth out the tops with an offset spatula.
  • Six ramekins of unbaked flourless chocolate souffle on a baking sheet.
  • Six ramekins of baked flourless chocolate souffle on a baking sheet.
  1. Bake for about 25-30 minutes, or until puffed up and just set in the middle (no longer jiggly).
  2. 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.

Two flourless chocolate souffles that have been garnished with whipped cream.

Faq about Flourless Chocolate Soufflé Cake

Can this be made as one large souffle cake instead?

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.

Can these soufflés be baked in anything other than ramekins?

You can bake these in any small oven-safe dishes or coffee mugs.

Can this recipe be made in advance?

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.

A spoon digging into a flourless chocolate souffle in a ramekin.

Related recipes

  • Turkish Coffee Flourless Chocolate Cake
  • Fudgy Salted Caramel Chocolate Brownies
  • Double Chocolate Paleo Banana Bread
  • Espresso Brownies

Did you LOVE this recipe? Please leave a star ⭐️ rating and comment to let other readers know! I absolutely love hearing from you and do my best to answer all questions and comments. I love seeing your creations so please tag me on Instagram @ColeyCooks!

Print

4 Ingredient Flourless Chocolate Soufflé Cakes

Close up of a bite of chocolate souffle on a teapsoon.
Print Recipe

★★★★★

5 from 4 reviews

This easy recipe for  Flourless Chocolate Soufflé Cakes has only 4 ingredients and can be made from start to finish in less than an hour. They're rich and decadent, but naturally gluten/grain free and dairy free optional. It's the perfect dessert recipe for entertaining, dinner parties, romantic dinners or Valentines Day. A chocolate lover's dream come true! 

This recipe makes 4 individual chocolate soufflé cakes, but it can easily be doubled or halved 

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: chocolate
  • Method: baked
  • Cuisine: dessert

Ingredients

Scale
  • 6 tablespoons salted butter *
  • 4 ounces good quality bittersweet dark chocolate *
  • 2 eggs separated
  • 6 tablespoons sugar, divided
  • vanilla ice cream or whipped cream for serving (optional)

Instructions

  1. Preheat the oven to 350 degrees and butter 4 4-inch ramekins, then place them on a sheet pan.
  2. 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.
  3. Whisk together the egg yolks and 3 tablespoons of sugar until light and frothy.
  4. Add the cooled melted butter and chocolate mixture, then whisk to combine.
  5. Use an electric mixer or stand mixer to whisk the egg whites and the remaining 3 tablespoons sugar until they form stiff peaks (when they stand straight up and don't collapse), about 3-5 minutes.
  6. Use a rubber spatula to gently fold the egg whites into the chocolate mixture, being careful not to deflate.
  7. Divide the batter evenly among the ramekins.
  8. Bake for about 25-30 minutes, or until puffed up and just set in the middle (no longer jiggly). 
  9. 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. 

Notes

  • 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. 
  • 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 this recipe 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

Nutrition

  • Serving Size:
  • Calories: 444
  • Sugar: 19.2 g
  • Sodium: 44.8 mg
  • Fat: 34.5 g
  • Carbohydrates: 27.1 g
  • Protein: 7.4 g
  • Cholesterol: 139.4 mg

Keywords: chocolate, souffle, cake, gluten free, dairy free, dessert, valentines day, romantic dinner, dinner party, entertaining

Did you make this recipe?

Please leave a review and star rating ⭐️ to help other cooks!

More Chocolate Recipes

  • Chocolate Espresso Shortbread Cookies
  • Crispy Chewy Chocolate Chip Cookies
  • Mom's Chewy Oatmeal Chocolate Chip Cookies
  • 5 Ingredient Chocolate Dipped Peanut Butter Cookies

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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  1. Lisa G. Ewell

    March 24, 2019 at 11:10 pm

    This recipe deserves 5 stars .....so elegant, impressive way to end dinner and so simple!
    have now made several times and consistently delicious!

    ★★★★★

    Reply
    • Coley

      April 01, 2019 at 1:01 pm

      Thank you so much!!! 🙂

      Reply
  2. Jennifer De Leon

    April 22, 2020 at 6:03 pm

    Delicious!! Taste like the one At a restaurant I used to frequent! Thank you!!

    ★★★★★

    Reply
    • Coley

      April 27, 2020 at 11:58 am

      Thank you! So glad you enjoyed it!

      Reply
  3. Emily

    January 16, 2021 at 9:29 pm

    So good! I am stunned that something with so few ingredients and no flour tastes so good! It was a little sweet for my tastes. Next time I might try half unsweetened and half bittersweet chocolate. But I will definitely be back!

    ★★★★★

    Reply
  4. Suneena

    November 08, 2021 at 2:53 pm

    Hi , what size of ramekins did you use for this recipe?

    Reply
    • Coley

      November 15, 2021 at 3:21 pm

      These ramekins hold 1 cup. Hope that helps!

      Reply
  5. Nic

    January 21, 2022 at 2:33 pm

    So rich and chocolatey and so easy to make!

    ★★★★★

    Reply
    • Coley

      February 10, 2022 at 1:51 pm

      Glad you enjoyed!

      Reply

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I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a chef and recipe developer specializing in coastal Italian cooking. Welcome to Coley Cooks! About Nicole Gaffney

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