How to Make Chocolate Soufflé Cake
A delicious and super easy dessert suggestion, this soufflé cake resembles a brownie and is amazing with a scoop of ice cream. Let's make it!
Equipment
- Mixer
- Oven
Ingredients
- 12.35 oz of Chocolate (milk or dark) chopped (350 g)
- 5 units of Egg Whites
- 5 units of Egg Yolks
Instructions
- Melt the chocolate in 30-second intervals in the microwave until completely smooth and set aside.
- Whip the egg whites until foamy. With the mixer still on, add the egg yolks one by one.
- Once homogeneous, add the melted chocolate and mix a bit more.
- Transfer to a 7.87 inch diameter square baking dish lined with butter.
- Bake in a preheated oven at 392° F (200°C) for about 25-28 minutes.
- Turn off the oven and leave the cake inside for another 5 minutes. This prevents it from deflating too quickly.
- Unmold by pulling the parchment paper and decorate with more chocolate.
Notes
Tips:
Shelf Life:
7 days, if stored at room temperature in a closed container in a dry and airy place;
20 days, if stored in the refrigerator;
90 days, if stored in the freezer.
7 days, if stored at room temperature in a closed container in a dry and airy place;
20 days, if stored in the refrigerator;
90 days, if stored in the freezer.
