This lighter version of a flourless chocolate cake uses whipped egg yolks and egg whites to create an airy texture that "soufflés" as it bakes. It's rich, deeply chocolatey and made with just a handful of ingredients. If you are craving a serious chocolate fix this is the recipe for you!
Naturally gluten free, this is my favourite way to enjoy chocolate cake. It's simple to make but elegant enough for a special occasion. It makes a perfect ending to dishes like my White Wine Braised Chicken or Tuscan-Style Creamy Shrimp and Scallops.
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Why You Will Love This Recipe
This flourless cake is not only gluten free but it's ridiculously rich and fudgy yet somehow also light and airy. Don't overthink it - just try it. It comes together with only 7 ingredients. Whipped yolks and whites do the heavy lifting while espresso powder and vanilla add depth. It keeps well, freezes beautifully, and feels both rustic and decadent at the same time. Basically it works for a random Tuesday or a special anniversary.
🥘Ingredient Notes and Substitutions
Unsalted butter: I use unsalted butter so I can control the salt level. If using salted butter just omit the added salt.
Semi-sweet or dark chocolate: Quality matters here since chocolate is that star.. You don't need the most expensive but choose one you enjoy eating on it's own. Look for 70% to 85%. In Canada, President's Choice Dark Chocolate Bars (300 g) are a great affordable option.
Large eggs: Separating and whipping the whites and yolks is what gives this cake its lift. Eggs separate more easily when cold but whites whip best at room temperature. Plan ahead.
Instant espresso powder: You won't taste the coffee but it deepens the chocolate flavour. If you don't have it, you can leave it out but it's work keeping a jar in your baking pantry.
For a complete list of ingredients see the recipe card below.
How to Make Chocolate Souffle Cake
Step 1: Melt butter over medium heat until melted and bubbling. Reduce heat to low and stir in chopped chocolate. Stir until smooth and fully melted. Set aside to cool slightly while preparing the eggs.
Step 2: Whip yolks with half the sugar until light yellow and fluffy, 4 to 5 minutes. Pour chocolate mixture into yolk mixture and gently fold together. Don't fully incorporate, leave some streaks as you will fold the whites in next finishing the mixing.
Step 3: Whip egg whites with the remaining sugar and salt until medium-stiff peaks form. Fold one-third of the whites into the chocolate mixture to lighten the batter. Gently fold in remaining whites just until incorporated and no white streaks remain.
Step 4: Pour batter into the prepared pan and spread evenly. Bake for 30 to 40 minutes until puffed up and no longer shiny on top.
For detailed instructions see the recipe card below.
Expert Tips
Whipping the egg whites - Eggs separate more easily while cold, but whites whip best at room temperature. Make sure bowl and beaters are completely clean and free of grease. Even a little fat will prevent proper volume.
What does "folding" mean? - Folding is a gentle mixing technique used to preserve air in whipped egg whites. Use a rubber spatula to scoop from bottom of bowl and lift batter over itself, rotating bowl as you go.
Use quality chocolate - Since there are so few ingredients, chocolate quality matters. Choose 70% to 85% dark chocolate. If using chocolate darker than 85%, increase sugar by 1 to 2 tablespoons to balance bitterness.
Don't overmix - This batter is combined in stages. Mix just until incorporated to keep as much air as possible.
Don't overbake - Slightly underbaked is better than overbaked. The center should no longer look shiny but may still have a slight jiggle. It will settle as it cools.
Let it cool before slicing - This cake firms up as it cools. For clean slices let it cool completely and slice with a warm knife. Run a knife under hot running tap water to warm the knife before slicing.
Expect it to collapse - Like a soufflé, this cake will rise dramatically in the oven and fall as it cools. That's normal and part of its rustic charm.
Recipe FAQs
If it's just a tiny speck, you can usually scoop it out and continue. If there's more than a trace of yolk, it's best to start over. Even a small amount of fat can prevent the whites from whipping properly.
I don't recommend it. Chocolate chips contain stabilizers that prevent smooth melting. Use bar chocolate for best texture.
Yes. This cake works best when baked in a springform pan. The collapsed cake top can crumble when trying to invert it to release it from a traditional cake pan.
It's supposed to. This cake rises in the oven and settles as it cools. If it collapses dramatically and seems dense, it was likely underbaked or the whites were overmixed.
Yes. It keeps well at room temperature for up to 3 days, refrigerated for up to a week, and freezes beautifully for up to 3 months.
Lightly sweetened whipped cream, crème fraîche, vanilla ice cream, or fresh berries all work beautifully. A dusting of icing sugar or cocoa powder keeps it simple. For something richer, a spoonful of mascarpone is lovely.
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Chocolate Souffle Cake
Ingredients
- ¾ cup 170 gr unsalted butter, cut into chunks
- 14 oz 400 gr semi-sweet chocolate (minimum 70%), finely chopped
- 7 large eggs separated
- ¾ cup granulated sugar
- 2 teaspoon instant espresso powder
- 1 ½ teaspoon pure vanilla extract
- ½ teaspoon salt
Instructions
- Preheat oven to 325 F. Grease a 10-inch spring form pan with cooking spray or butter. Line the bottom of the pan with a piece of parchment cut to fit exactly. Lightly grease the parchment.
- In a medium sized saucepan, melt the butter, over medium-high heat, until bubbling. Reduce heat to low and add finely chopped chocolate, stirring until melted. Remove from heat and let sit while you whip the eggs.
- In the bowl of a stand mixer with the whip attachment, or in a large bowl with a hand blender, whip the yolks with half the sugar (you can eye-ball it) until light yellow, fluffy and tripled in volume. Using a rubber spatula, fold the chocolate mixture, espresso powder and vanilla into the egg yolks until almost fully combined. Leave some streaks because you will be folding in the whites next.
- In a clean bowl, whip the egg whites on medium speed until a layer of foam forms on the top. Slowly add the rest of the sugar and salt and continue beating until medium-stiff, glossy peaks form.
- Stir one-third of the whites into the chocolate-yolk mixture to lighten it, then gently fold in the remaining whites just until no white streaks are visible. Immediately pour batter into the prepared pan and bake for 30 to 40 minutes or until the cake has puffed up and is no longer shiny on top. The cake should be set but will jiggle slightly.
- Remove from oven and let cool completely in the pan on a wire rack. Run a small knife or metal palate knife gently around the edges to release it from the sides of the pan. Release and lift off the pan sides.
- Serve at room temperature for a light, almost mousse-like texture. For a denser, fudgier cake, refrigerate at least 3 hours before serving. Garnish with a dusting of cocoa powder or icing sugar and a dollop of whipped cream if desired. Fresh berries are also a nice addition.
- Store, wrapped in plastic wrap, at room temperature for up to 3 days, or refrigerate for up to 1 week. Freeze, well wrapped, for up to 3 months.
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Notes
- Nutrition Facts are an estimate only. They are calculated using an online calculator.
- When separating the eggs be extra careful not to let any yolk into the whites as the fat will prevent the whites from whipping up properly.
- Whites will produce a higher volume while whipped at room temperature.
Overmixing can cause the cake to deflate, preventing it from puffing up while baking. This will result in a denser texture overall. - Be careful not to overbake this cake. Err on the side of underbaking as overbaking can cause it to dry out.
Stefania Grossi says
Amazing
Andrea says
Give this one a try! I guarantee you will love it.