4 Ingredient Flourless Chocolate Soufflé Cakes

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

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4 Ingredient Flourless Chocolate Soufflé Cakes

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 happen to be gluten free.

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: 4 servings

Calories: 421kcal

Author: Nicole Gaffney

Ingredients

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

Instructions

Preheat the oven to 350℉ 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.
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 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 mixture, being careful not to deflate.
Divide the batter evenly among the ramekins.
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.

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.
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.

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