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)
Ingredients
- 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
Instructions
- 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.
Now that says “holiday” or Valentine’s maybe? Yum.
That looks sinful! Yummily sinful!
I often make a cake very similar to this up at the Big House for the dinner parties. I always make a fresh raspberry coulis to serve with it. It’s a classic combination that tastes marvelous. Your cake looks spectacular!
Bunny this sounds delicious. The combination with the raspberry sauce sounds great.
Oh Bunny, another winner! Looks absolutely divine 🙂
That looks scrumptious!!!
Just lovely Bunny, and I would have a few servings with the raspberry sauce or with any other of your suggestions!
Looks very yummy!
What an amazing dessert! Love the presentation too!
Sinful is the word!! I just love the combinations of chocolate & raspberries… a WINNER!!
I have made this before and the raspberry sauce goes so perfectly with this. Don’t you think?
You did such a beautiful presentation here.
Mmmm, that would be perfect for Valentine’s Day. I love how decadent it looks.
Oh gracious, this is amazing!!! Thank you…I am definitely going to try this one for the holidays.
:)Doreen
wow that looks great!
Definitely a beautiful option for a special occasion. Very impressive.
my favorite pic is the 2nd one! this cake looks divine!
Mmmm, chocolate and raspberries! This is a gorgeous cake. I do think it would be perfect for Valentine’s Day.
Very delicious, no question about it!
Chocolate and raspberry, they are perfect for each other.
Cheers,
Elra
what an elegant dessert… must be so yum too… 🙂
I think anyone would be smitten! That looks like something you’d find in an elegant restaurant!