A rich flourless cake, this fallen chocolate souffle cake recipe is fudgy yet light. This impressive dessert looks perfectly imperfect. Meaning it tastes perfect, but it looks messy. But that's the point!
WANT TO SAVE THIS RECIPE?
I'll send it straight to your inbox. Plus you'll get great new recipes from me every week!
This post may include affiliate links. Please read my disclosure policy.
Souffle cakes, also known as a fallen cake or sunken cake, are easy to make and ideal for the home baker who stresses when decorating or frosting cakes. They puff up during baking, and then the top naturally caves in, creating a crackly look.
This type of flourless chocolate cake is perfect for Christmas, Valentine's Day, a birthday, or literally any special occasion if you're craving something simple and decadent.
📖Why My Recipe Works
First off, this recipe uses two types of chocolate. The combination of melted dark chocolate and cocoa powder creates the richest, most chocolatey flavor.
A couple of teaspoons of instant espresso powder enhances the floral notes in the chocolate. You can't taste any coffee, but it gives the cake a better flavor!
This recipe is flourless, which makes this cake gluten-free, but also creates such a light, airy texture!
That is where our whipped egg whites come in. Egg whites are whipped to incorporate air into the batter. The air causes the cake to rise in the oven, then collapse when it's taken out. This gives it that cracked top and crispy edges.
🧾Ingredient Notes
- Bittersweet Chocolate - Use blocks or bars of chocolate that are 65% cacao or higher. The richer chocolate creates the best flavor and texture. I don't recommend using semi-sweet chocolate chips. They will make the cake much too sweet and the texture won't be as smooth.
- Cocoa Powder - I use Dutch-processed cocoa powder because it tends to have a smoother, more chocolatey flavor. If all you have is regular, that will work too.
- Instant Espresso Powder - Espresso powder is used to enhance the chocolate flavor of the cake. Don't worry. It won't make your chocolate cake taste even one bit like coffee.
- Eggs -This recipe separates the whites and the yolks, except for 1 egg which we add whole. All my recipes use large eggs.
- Cream of Tartar - Cream of tartar helps to stabilize the egg whites but is optional.
- Unsalted Butter - You can use salted butter, but will want to adjust the amount of salt you add yourself.
⏲️How to Make Chocolate Souffle Cake
- Use a double boiler to melt the chocolate. It should have 1 inch of water, and the bowl should not touch the water.
- Stir frequently until melted. Remove the bowl from the heat and set aside to cool slightly.
- The egg yolks are ready when the mixture creates thick ribbons when the beaters are removed. It takes about 5 minutes.
- Slowly add the cooled chocolate to the egg yolks and stir until combined. If the chocolate is too hot, the eggs will scramble.
- Some recipes call for soft peaks but I find that will knock too much air out when folding into the chocolate batter. Aim for medium stiff peaks.
- Fold in half the egg whites until they begin to incorporate. Add the remaining but do not overmix. A few white streaks are fine.
- Butter or grease the inside of your pan and then dust the pan with cocoa powder (my preference) or sugar.
- Bake for 45 to 50 minutes. You can check with a knife, but I prefer not to damage the top of my cake.
- Cool completely before removing it from the pan and transferring it to your serving plate.
Serve topped with a dusting of powdered sugar, cocoa powder, or whipped cream. If you are feeling fancy, you can add creme anglaise, fresh raspberries or sliced strawberries.
👩🏻🍳 Expert Tips
- A springform pan makes it so much easier to remove the cake without damaging it.
- Eggs separate easiest when cold but the whites will whip better at room temperature.
- Make sure you use a double boiler to prevent it from burning! If you melt the chocolate in the microwave, do so at 50% power to prevent it from seizing up.
- Don't over-mix. That can cause the cake to be dense. We want it to be light and fluffy so it rises in the oven and falls when you take it out.
- The cake is done when the edges of the cake are pulling away from the sides of the pan. This should take right around 45 minutes, but I recommend checking early, then adding time as needed.
- Cool first. Let the cake cool completely before you remove it from the pan and dig in. It needs a little bit of time to set up in the pan after baking.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Chocolate Souffle Cake
Ingredients
- ¾ cup unsalted butter plus more for pan
- 8 ounces bittersweet chocolate (65% cacao or higher)
- 6 eggs separated
- 1 egg whole
- ¼ teaspoon cream of tartar optional
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 2 Tablespoons cocoa powder
- 2 teaspoons instant espresso powder
Instructions
- Preheat your oven to 325 F degrees. Grease a springform pan with 1 tablespoon butter, and dust with sugar or cocoa powder. Set aside.
- Melt chocolate and butter over simmering water in a double boiler, about 6 to 8 minutes. Remove from heat and set aside to cool slightly8 ounces bittersweet chocolate, ¾ cup unsalted butter
- Separate the egg whites and yolks, placing the yolks in a separate bowl and the egg whites in the bowl of a stand mixer fit with the whisk attachment.6 eggs
- In an electric mixer fitted with the whisk attachment, whip yolks, the whole egg, and ¼ cup of the sugar on high speed, until it is pale yellow and falls in a thick ribbon when the beater is raised, about 5 minutes. Add the vanilla, salt, cocoa powder, and espresso powder, beat for 30 seconds or until incorporated.1 egg, 1 teaspoon vanilla extract, ½ teaspoon kosher salt, 2 Tablespoons cocoa powder, 2 teaspoons instant espresso powder
- In an electric mixer, using a clean whisk attachment and bowl, whip egg whites and cream of tartar on medium speed. Gradually add the remaining ½ cup sugar and increase the speed to high. Continue beating on high until medium-stiff peaks form.6 eggs, ¼ teaspoon cream of tartar, ¾ cup granulated sugar
- While egg whites are beating, add the cooled, melted chocolate slowly to the yolk mixture.
- Using a spatula, gently fold half of the egg whites into the chocolate mixture until it begins to incorporate, it will still have a slightly marbled appearance. Add the remaining egg whites. Do not over mix.
- Pour the batter into the prepared pan, using the back of a spoon or a rubber spatula to gently spread it into an even layer. Bake for 45 minutes or until a knife inserted into the middle comes out clean and the edges of the cake start to pull away from the sides of the pan.
- Allow the cake to cool completely before removing it from the springform pan. Dust with powdered sugar or cocoa powder before serving.
Video
Notes
- The top of the cake will fall, creating a crackly top. The top should be slightly dry and the interior creamy.
- This cake needs to be baked in a springform pan if you want to serve it on a platter. It can't be turned out onto a cooling rack like a standard cake.
- Store it at room temperature if possible. It will last covered for 2-3 days.
CT says
I don't think I did it right, exactly, so much egg white!! I have lots of white streaks in the cake, and it did not get dry and crusty on top.
Maybe 7 is too much egg??? I would try 5 or 6 next time.
I like the low sugar, it really is not very sweet at all, so adding whipped cream and berries would be perfect.
Couldn't find what size pan to use, 10" worked well.