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chocolate souffle cake

Chocolate Souffle Cake (Gluten Free)

Course Dessert
Cuisine American
Servings 8


  • 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.