This fallen chocolate soufflÃ© cake is dense, rich, and decadent~ a flourless, gluten free cake that will get raves (and requests for the recipe) every time!
Any time I need a chocolate fix, a REAL chocolate fix, this is the cake I crave! It is so decadent, and any time I serve it to guests, I get multiple requests for the recipe. Since this cake is flourless, it is a wonderful treat for those on gluten free diets.
I have made this cake and frozen it for up to one month with great results. If you make ahead, be sure to wrap well before freezing and allow to thaw at room temperature well before serving.
For optimal results, make and serve this within several hours of baking. This method will result in the texture shown in the photo above. If served from frozen, it will still be delicious but won’t have the warm, soufflÃ© like texture. It will be more like a rich, dense brownie.
Note: chocolate chips should be dry measured by weight – on a scale – not in a cup (which is for liquid). I measured out the chocolate chips and found that 8 ounces is right at 1 1/4 cup. I use Ghirardelli chocolate for this cake and think that this brand gives the richest, most complex chocolate flavor.
Serving Size: 1
Amount Per Serving: Calories: 3275 Total Fat: 166g Saturated Fat: 100g Sodium: 1mg Carbohydrates: 525g Sugar: 469g Protein: 41g
Since there are several steps to making this, I outlined the process as I made this cake recently. This isn’t a hard dessert to make; it just requires several steps–melting, mixing, and folding. This is a recipe where a KitchenAid or good stand mixer is worth its weight in gold.
Melt butter and all chocolate. I didn’t use a double boiler, which is always safest, but I kept the burner on low and watched carefully. Chocolate burns quickly, so use a double boiler if you have one.
Mixing whites and yolks
Since egg whites won’t whip if any oil is involved, I always mix whites first and transfer to another bowl. This way, I can still use my stand mixer AFTER the egg whites are whipped.
Mix eggs whites until stiff peaks form. This takes 7-8 minutes, so I do this while chocolate melts.
The whites should hold stiff peaks when ready. Transfer whites to another bowl, then mix the yolks and sugar in the mixer bowl. No need to rinse the mixer bowl before adding the yolks. You only have to be fastidious about a clean bowl when dealing with egg whites.
Now you have 3 bowls: whites, yolks & chocolate. Fold the chocolate and whites alternately into the yolks mixture until well incorporated. It does take a bit of folding to get everything completely mixed.
Pour batter into prepared pan. Make sure that you have lined the bottom with parchment and sprayed the entire pan well with Baker’s Joy.
Watch this careful and be sure not to over bake. This needs to be jiggly when removed from the oven. It is supposed to fall and maintain a slight bit of oozing. If this is over baked, it will not be good.
The cake will have the cracked, fallen look, typical of a soufflÃ©, and is not the prettiest dessert you’ll ever see. But after one bite, you’ll be smitten.
This is one decadent dessert. If you are prone to gilding the lily and feel that this need a garnish, top with freshly whipped cream and dust with cocoa powder.