Chocolate Souffle Cake (Gluten Free)
I started the recipe by buttering a 10 springform pan. I cut a piece of parchment paper to fit the bottom of my springform pan and buttered that as well. I also melted the butter and chocolate together in a saucepan till it was nice and smooth and set it aside to cool to warm.
Set the beaten egg whites aside for just a minute while you add the melted chocolate and butter to the “egg yolks beaten to ribbon”, folding them in until they are thoroughly blended.
After that is done take a fourth of the egg whites that we put aside and folded them into the chocolate mixture to make it light, then add all the egg whites into the bowl and fold gently till it is blended well. Our last step is to pour the batter into the springform pan and bake.
This cake rises up in the oven and develops a nice little crust on top, but when taken out it deflates down. It’s ok , it’s suppose to do that.
You can top this delicious Chocolate Souffle Cake (Gluten Free) numerous ways… make a caramel sauce, put a scoop of your favorite ice cream along side it or top it with whipped cream flavored with liquor. Let your imagination run wild! and ENJOY!
Recipe found on Epicurious
Chocolate Souffle Cake (Gluten Free)
- 1 cup unsalted butter,cut into cubes
- 9 ounces good quality bittersweet chocolate, chopped
- 6 large eggs,separated, (separate yolks from whites)
- 2/3 cup superfine granulated sugar
- 1/2 Teaspoon salt
- Preheat oven to 325 degrees. Fill a small roasting pan 1/2 way with hot water, place it in the bottom third of your oven. You're doing this to provide moisture during baking, YOU WILL NOT BAKE THE CAKE IN THE WATER.Butter a 10 inch springform pan, line bottom of pan with a round of parchment paper or wax paper, butter the paper. Place the butter and chocolate in a heavy duty saucepan over low heat. Cook and stir until chocolate is melted, remove from the heat and set aside to cool to warm. Place the egg yolks, 1/3 cup sugar and 1/2 Teaspoon salt in a large bowl. Beat together until the the egg yolks are thick and pale yellow and form a ribbon when the beaters are lifted from the mixture. This takes about 6 minutes of beating.Place the egg whites in another large bowl, beat on medium speed until they just form soft peaks. Gradually sprinkle the remaining 1/3 cup of sugar over the beaten egg whites while beating until egg whites just hold stiff peaks.Stir the warm chocolate mixture into the yolk mixture until well combined. Stir 1/4 of the egg whites into the chocolate mixture to lighten the batter, then gently fold in the remaining egg whites into the chocolate mixture until thoroughly combined.Pour the batter into the prepared springform pan, place the pan on the middle baking rack of the oven. Bake until a toothpick comes out with crumbs on it, about one hour. A crust will form and crack on top of the cake as it bakes. Remove the cake from the oven to a cooling rack. Cool 10 minutes, cake will deflate as it cools. Carefully run a thin knife around the edges of the springform pan to release the cake and remove the outer ring. Cool cake on the bottom of the pan for 30 minutes, invert onto a plate,remove the bottom of the pan and carefully peel off parchment paper. Invert again onto a serving plate. Serve with whipped cream and fruit if desired.
All photography in this post was taken by Patty Kraikittikun-Phuong.
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Your cake looks fabulous! Great photos!
how decadent and elegant and utterly perfect, especially for a special occasion. stunning. 🙂
Just scrumptious! Your chicken soup looks great also. I loved the recipe.
That looks beautiful. Love the colors. I just love the chocolate and raspberry combination!
Oh my – YUM! IT looks so delicious! Great recipe. And simply wonderful!
Did I hear someone say chocolate? Cathy has it right. This is a great idea for Valentine’s Day, or any other romantic dinner where you really want a rich, passionate dessert.
That looks great! Nice presentation!
I am speachless!
Love the swirly pics of choc and meringue.
This cake is gorgeous! One can have browns, whites ….etc and when you add a little red, it magically spells appeal to the highest power! I love coulis with everything!
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