Chocolate Soufflé Cakes


by: Baker Guy

These cakes are cakelike on the outside and hot and creamy on the inside-eating one is like eating warm cake with hot melting mousse on top. The soufflé cakes are made in the same way as genoise, except that melted chocolate and butter are folded with the beaten eggs while the flour is being folded in. They are best when the outside is cakelike and the inside molten. To get this effect, freeze the soufflés in their individual ramekins for at least a couple of hours before baking. The unbaked cakes can be frozen, well covered, weeks before you need them. Just pull them out of the freezer and bake when you want to serve them. You can serve them in their ramekins or you can unmold them onto plates.


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serves: 6

cocoa powder (at room-temperature butter and unsweetened, for the ramekins)

1/2 cup butter

8 ounces bittersweet chocolate (coarsely chopped)

4 eggs (at room temperature)

1/3 cup granulated sugar

3 tablespoons flour

Confectioners’ sugar for sprinkling

Nutrition Facts
Chocolate Soufflé Cakes

Servings Per Recipe: 6

Amount per Serving

Calories: 427

  • Total Fat: 31.1 g
  •     Saturated Fat: 18.2 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 149.8 mg
  • Sodium: 183 mg
  • Total Carbs: 37.3 g
  •     Dietary Fiber: 2.2 g
  •     Sugars: 30.8 g
  • Protein: 5.7 g

how is this calculated?

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1.  Brush six 5- or 6-ounce ramekins with room-temperature butter. Sift cocoa powder over a sheet of parchment paper, pour the powder into one of the ramekins, and turn it until the inside is coated. Pour the excess cocoa powder into the next ramekin and repeat until all have been coated.

2.  Combine the butter and chocolate in a heatproof bowl set over a saucepan of simmering water. Stir with a whisk or silicone spatula until smooth and melted. Remove from the heat.

3.  Combine the eggs and granulated sugar and beat on high speed with a stand mixer for about 5 minutes or with a hand-held mixer for about 25 minutes, or until the ribbon stage: when the beater is lifted, the mixture falls in a wide band onto the surface, forming a figure eight that stays for 5 seconds before dissolving.

4.  Pour the egg mixture over the chocolate mixture and fold with a rubber spatula while sifting the flour over the mixture. Alternate between adding flour-about one-fourth at a time-and folding until the flour is no longer visible.

5.  Transfer the mixture to the prepared ramekins and smooth the tops. Cover with plastic wrap and freeze for at least 2 hours.

6.  Preheat the oven to 425°F. Bake the soufflé cakes for 17 to 20 minutes, until risen almost by half.

7.  Sprinkle with confectioners’ sugar and serve. If you want to unmold the soufflé cakes, run a knife around the inside edge of the ramekins.

8.  Turn the soufflé cakes over onto plates, lift off the ramekins, and sprinkle with confectioners’ sugar. Serve warm.

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