Go Back
fallen choc souffle cake

Chocolate Fallen Soufflé Cake

Print Recipe Pin Recipe

Servings

Ingredients

  • 12 oz fine-quality bittersweet chocolate not unsweetened, chopped
  • 1½ sticks ¾ cup vegan butter or coconut oil, cut into tablespoon pieces
  • 1½ teaspoons vanilla
  • ¼ teaspoon salt
  • ¾ cup sugar
  • 5 large eggs separated and at room temperature for 30 minutes
  • ¼ cup all-purpose flour

Instructions

  • Put oven rack in middle position and preheat oven to 350°F. Spray a 9-inch springform pan with cooking spray and line bottom with a round of parchment or wax paper, then spray paper.
  • Melt chocolate and butter in a large glass bowl in the microwave for 1-2 minutes, stirring frequently, then cool completely. Whisk in vanilla, salt, and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in flour.
  • Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.
  • Whisk about one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into springform pan, spreading evenly.
  • Bake until a wooden pick or skewer inserted in center comes out with moist crumbs adhering, 35 to 40 minutes.
  • Cool cake in pan on a rack 10 minutes. Remove side of pan and cool cake completely. Invert cake onto rack and remove bottom of pan, discarding paper, then invert cake onto a plate.  If desired sprinkle powdered sugar over top.