Flourless Chocolate Souffle Cake

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flourless chocolate cake

Flourless Chocolate Souffle Cake

Course: Sweets
Sweets Sub-Category: Cakes
This cake is the opposite of almost every flourless chocolate cake you’ve ever tasted. This deeply chocolatey flavored cake is so velvety and light under its crackly surface that you’d swear it fell from a chocolate cloud. Tell all your gluten free friends about it; this one’s taking the cake.
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Flourless Chocolate Souffle Cake

  • 6 ounces Dark chocolate (62% to 70%) 168g
  • 1/4 cup Water
  • 4 Egg whites
  • Pinch Salt
  • 1/4 cup Sugar
  • 5 Egg yolks
  • 1/4 cup Sugar
  • 4 ounces chocolate Chopped , see recipe, for the glaze
  • 3 ounces Butter


  • Preheat the oven to 350F. Line the bottom of an 8″ or 9″ pan with a circle of parchment paper cut out just to the size of the bottom of the pan.
  • Melt the chocolate and water over a double boiler and set aside. This can also be done in the microwave. When melting chocolate, be sure to stir constantly and remove it from the heat once about 3/4 of the chocolate has melted, stirring off the heat to finish it.
  • Beat egg whites until they reach soft peaks. Slowly stream in sugar and continue beating until just before peaks appear. Set the meringue aside in a separate bowl.
  • Place the yolks and remaining sugar in the mixer bowl and beat until light yellow and thick. Stir in the melted chocolate until just incorporated.
  • Fold in 1/3 of the meringue, scraping and folding, careful not to overdo it (this would cause the meringue to fall and cake to go with it). Fold in the remaining meringue and pour immediately into the pan. Bake until just set in the center (about 20-25 minutes). This cake WILL fall as it cools. It’s all good.
  • While the cake is cooking, melt the butter and pour it over the semi sweet chocolate (or half dark chocolate, half milk), stirring until melted. Unmold the cake onto a plate and pour the glaze over it. Enjoy!


This recipe has no flour, but each ingredient carries some of the weight of the structure in the cake. The yolks provide that velvety texture and most of the moisture. The whites, whipped up to just past soft peak stage, lift the cake up and contribute to the crackly top. We use a good dark chocolate (65%, which we sell at the school) and a touch of water to keep the darker, drier chocolate from tasking chalky.*
We top this cake with a shiny, silky glaze. You can sprinkle the top with anything from cocoa nibs to crushed peppermint candies. For a Sacher-torte like flavor profile, brush a warm apricot jam gently over the cake before pouring on the glaze.
*Before you write us off for melting water and chocolate together, know that a drop of chocolate will cause it to seize while it melts, but adding enough to change the viscosity of the chocolate will help create a fluid yet dark and silky addition to your cake batter.