Chocolate Soufflé Cake


This is one of my favorite go-to desserts to bring to a friends’ for dinner or for a potluck. It is rich and delicious, easy to transport, and pretty (in a soufflé sort of way!). It’s a crowd pleaser too. This time I needed a gluten-free dessert and this fit that as well. I have been making it for years- my sister makes it too. Once, by accident, she made it with double the butter– people loved it even more! 🙂  This recipe is from Martha Stewart Living Television. I always use Valrhona chocolate (which is amazing) because the quality is very important as the chocolate flavor is predominant in the cake. GREAT!!

  • 3/4 cup plus 1 tablespoon unsalted butter for the pan
  • 1 cup sugar, plus more for dusting pan
  • 6 1/2 ounces best-quality semisweet chocolate, chopped (I use Valrhona 71% cacao dark bittersweet chocolate)


  • 3 egg yolks
  • 1 egg
  • 6 egg whites
  • Cocoa powder or confectioners’ sugar, for dusting
  1. Heat oven to 300 degrees. Grease a 9-inch springform pan with 1 tablespoon butter, and dust generously with granulated sugar.
  2. Melt chocolate and butter over simmering water in a double boiler, about 6 to 8 minutes. Remove from heat and set aside to cool.
  3. In an electric mixer fitted with the whisk attachment, whip yolks and whole egg with 2/3 cup sugar on a high speed, until it is pale yellow and falls in a thick ribbon when the beater is raised, about 5 minutes. Scrape down the sides of the bowl once or twice during mixing. Set aside.
  4. In an electric mixer, using a second whisk attachment and bowl, (both should be clean and free of grease) whip egg whites with remaining 1/3 cup sugar on high speed until thick and foamy, about 3 to 4 minutes. Set aside. While egg whites are beating, add the cooled, melted chocolate slowly to the yolk mixture.
  5. Temper whipped egg whites by mixing in about 1/4 cup of the chocolate mixture. Then gently fold egg whites into the chocolate yolk mixture, working quickly to maintain the volume of egg whites; the mixture will have a slightly marbleized appearance. IMG_4639
  6. Pour batter into prepared pan, and place on a parchment-lined baking sheet. Bake in oven for 50 (in a convection oven) to 60 minutes. Remove from oven and allow to cool in the pan on a cooling rack. When completely cool, gently run a knife around the edges of the pan and release spring. Dust with cocoa powder or confectioners’ sugar before serving. IMG_4643

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

14 responses to “Chocolate Soufflé Cake

  1. I’m definitely making this!!

  2. Kelly

    I enjoyed the leftovers for breakfast-DELICIOUS!!!

  3. Jess

    The Brook Cook arrived at my dinner party with this delicious dessert in hand. Very rich chocolate flavor that wowed even my persnickity brother who ate two slices and managed to take the leftover slice home!! A perfect dessert for my gluten free sister-in-law……the Brook Cook comes through again!!!

  4. I love your tag line!!! Although I don’t bake many cakes… Great blog!

  5. Midwestern Plant Girl

    OOOO, this looks like heaven! AND gluten free to boot. Perfect!

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