This indulgent dessert is a cross between a chocolate soufflè and a molten lava cake (what more can you ask for?). For tips and to bake-along live, just follow along with the video.
Prep: 30 minutes
Bake: 30-40 minutes
Chocolate Soufflè Cake Ingredients:
Yield: 1 8x8inch cake
2 oz unsweetened chocolate
3/4 cup bittersweet chocolate chips
2/3 cup unsalted butter
3 eggs, separated
3 whole eggs
1 & 1/2 cup granulated sugar (separated)
1/2 t vanilla extract.
1 T espresso, cooled*
1 & 3/4 cup all-purpose flour.
Extra granulated sugar and butter for coating you pan
Pre-heat oven to 350°F.
Prepare your pan: grease your pan and coat it in granulated sugar (I used an 8x8 inch glass baking dish).
Put your chocolate and butter into a microwave safe bowl and microwave in thirty second intervals, stirring between heatings. Do this until the chocolate and butter are completely melted together. Allow to cool slightly.
Separate 3 eggs, placing the whites in your stand mixer bowl and your yolks in a separate medium bowl.
Crack your other 3 whole eggs and put it into the bowl with your egg yolks.
Pour 1 & 1/4 cup of granulated sugar and vanilla extract into your egg yolk bowl, whisking well until the mixture becomes lighter in color and has increased in volume. (Reserve the remaining 1/4 cup of granulated sugar for later).
Whip your egg whites until frothy and almost to soft peaks.
With the mixer running, gradually add in the remaining 1/4 cup of granulated sugar and beat until they are glossy and have hard peaks.
Gently fold the chocolate into the egg yolk mixture. (To hear more about folding head to the 10:47 mark).
Next fold your cloudy egg whites into the chocolate mixture in two to three inclusions, just until combined.
Add in your espresso and finish folding in your egg whites.
Sift in your flour and fold one last time until fully combined.
Pour into your prepared baking dish. To see my batter's consistency, head to the 14:32 mark.
Bake for 30-40 minutes until the entire top has gone matte, has cracked, and the edges are set and done. You want to bake this until the center is just barely done. It will be a little molten (good!) and will set as it cools on the counter.
Serve immediately with fresh whipped cream and enjoy every molted, light bite!
Notes:
*You can use some instant coffee or espresso (just toss your granules in with you chocolate mixture) or use strong coffee or coffee extract or omit!
