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Ingredients

• 12 ounces bittersweet chocolate, roughly chopped
• 1-1/2 sticks unsalted butter (6 ounces), cubed, plus more for greasing pan
• 1-1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 3/4 cup granulated sugar (divided: 6 tablespoons for chocolate mixture, remaining for egg whites)
• 5 large eggs at room temperature for 30 minutes, separated
• 1/4 cup all-purpose flour
• Confectioners’ sugar for serving

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9-inch springform pan by generously buttering it. Line the bottom with parchment paper, then butter the parchment as well. This meticulous pan preparation helps ensure the cake releases easily and contributes to its signature dramatic fall.
2. In a medium saucepan, bring about 1 inch of water to a gentle simmer (do not boil vigorously). Place the chopped bittersweet chocolate and cubed unsalted butter in a large heatproof bowl. Set this bowl over the saucepan, ensuring the bottom of the bowl does not touch the simmering water. Stir the mixture frequently until the chocolate and butter are fully melted and smooth. This double-boiler method creates a luxurious ganache-like base for your soufflé. Once melted, remove the bowl from the heat.
3. Stir the vanilla extract, 1/2 teaspoon of salt, and 6 tablespoons of the granulated sugar into the warm chocolate mixture until well combined. Incorporate the egg yolks one at a time, mixing well after each addition until fully combined. The mixture will become rich, glossy, and beautifully emulsified. Finally, gently fold in the all-purpose flour until just combined, being careful not to overmix, which can toughen the cake.
4. In a separate, very clean bowl (which must be completely free from any grease or fat), use an electric mixer to beat the egg whites with the remaining granulated sugar (from the 3/4 cup total) until soft peaks form. Continue beating, gradually adding the remaining sugar, and mix until the egg whites hold stiff, glossy peaks. This step is crucial for the soufflé’s airy texture and initial impressive rise.
5. Carefully fold one-third of the beaten egg whites into the chocolate mixture to lighten it. This process, known as tempering or “lightening the base,” helps prevent the delicate egg whites from deflating too quickly. Then, gently fold in the remaining egg whites in two additions, using a light hand and a spatula. The goal is to incorporate them fully while retaining as much air as possible. Pour or spread the airy batter evenly into your prepared springform pan.
6. Bake the cake in the preheated oven for approximately 22-25 minutes, or until the edges are set and the center is just barely firm to the touch. The cake will likely rise significantly during baking, creating a magnificent dome.
7. Once baked, cool the cake in the pan for about 10 minutes. During this time, you will observe the cake gently falling and sinking in the center, creating its characteristic “fallen” or “cracked” top. This is perfectly normal and desired for this specific cake! After 10 minutes, carefully remove the sides of the springform pan. Allow the cake to cool completely on a wire rack. The cake will continue to settle and deepen its beautiful, rustic cracks as it cools.
8. Before serving, generously dust the cooled chocolate soufflé cake with confectioners’ sugar. Its delicate nature means it’s best sliced and served directly from the pan’s base, or very carefully transferred to a serving platter using a wide spatula or cake lifter.

Notes

This recipe is adapted from a classic Gourmetmagazine recipe from February 2004. For best results, ensure all ingredients, especially eggs, are at room temperature. This helps create a smoother batter and more stable egg whites, which are key to the soufflé’s texture.

Tips for Success with Your Chocolate Soufflé Cake

• Room Temperature Eggs: Always start with large eggs that have been at room temperature for at least 30 minutes. Room temperature egg whites whip up to a much greater volume and stability, which is crucial for the soufflé’s airy texture and overall success.
• Clean Equipment: Ensure your mixing bowl and whisk attachment for the egg whites are impeccably clean and completely free of grease. Even a tiny speck of fat can prevent the egg whites from whipping to stiff peaks, compromising the cake’s lift.
• Gentle Folding: When incorporating the egg whites into the chocolate mixture, do so gently. Start by folding a small amount (about one-third) of the whites into the chocolate to lighten it, then carefully fold in the rest in two additions. The goal is to maintain as much air as possible in the batter, which contributes to the light, mousse-like consistency.
• Do Not Overbake: Soufflés are delicate by nature. Overbaking can lead to a dry texture and a less dramatic, less appealing fall. Keep a close eye on it; the cake should be just set around the edges with a slightly softer, still-yielding center.
• Embrace the Fall: Don’t be alarmed when your chocolate soufflé cake begins to deflate and crack as it cools. This “fallen” characteristic is what makes this cake unique and gives it its signature dense, mousse-like interior. It’s meant to happen and is part of its rustic charm!
• Serving Temperature: While delicious when slightly warm, this chocolate mousse cake is also wonderful at room temperature once fully cooled and settled. The flavors of the dark chocolate deepen and the ethereal, mousse-like texture becomes even more pronounced.

Serving Suggestions for Your Decadent Soufflé

This decadent chocolate soufflé cake is a showstopper on its own, especially with a generous dusting of confectioners’ sugar. However, you can elevate the experience with a few simple additions:

• Fresh Berries: A vibrant mix of raspberries, strawberries, or blueberries adds a lovely tart counterpoint to the rich chocolate, providing both flavor and beautiful color contrast.
• Whipped Cream or Crème Fraîche: A dollop of lightly sweetened whipped cream or a spoonful of tangy crème fraîche provides a creamy contrast that complements the dark chocolate perfectly.
• Vanilla Bean Ice Cream: For ultimate indulgence, serve warm slices with a scoop of premium vanilla bean ice cream that slowly melts into the cake, creating a delicious sauce.
• Coffee or Liqueur: A sprinkle of instant coffee grounds or espresso powder over the batter before baking, or a light drizzle of espresso or a coffee-flavored liqueur (like Kahlúa or Tia Maria) over each slice just before serving can enhance the chocolate flavor beautifully.
• Raspberry Coulis: A simple raspberry coulis (pureed and strained raspberries, lightly sweetened) can add a sophisticated touch and a burst of fruity freshness.

Storage & Make-Ahead Tips

This chocolate mousse cake is best enjoyed on the day it’s baked for the freshest texture, but it stores remarkably well too. Cover any leftover cake tightly with plastic wrap to prevent it from drying out, and store it at room temperature for up to 2 days. Alternatively, you can store it in the refrigerator for up to 4 days. If refrigerated, allow it to come to room temperature for about 30 minutes before serving to fully appreciate its soft, luxurious mousse-like consistency. Freezing is generally not recommended for this delicate dessert, as it can significantly alter the soufflé’s unique texture.

Nutrition Information (per serving)

Please note: Nutrition information is an approximation and can vary based on specific ingredients and preparation methods. It’s provided for informational purposes only.

• Calories: 282 kcal
• Carbohydrates: 29g
• Protein: 4g
• Fat: 16g
• Saturated Fat: 9g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 5g
• Trans Fat: 0.2g
• Cholesterol: 80mg
• Sodium: 126mg
• Potassium: 190mg
• Fiber: 2g
• Sugar: 23g
• Vitamin A: 231 IU
• Calcium: 30mg
• Iron: 2mg

Additional Info

Course: Cakes, Pies & Tarts

Cuisine: French