Chocolate Italian Souffle Cakes

Indulge in the luxurious decadence of Chocolate Italian Soufflé Cakes, a dessert that’s as elegant as it is delicious. These individually baked treats pair the richness of dark chocolate (70% cocoa or higher) with a perfectly airy yet fudgy texture, making them a show-stopping finale for any meal. With just 20 minutes of prep time, these soufflé cakes are surprisingly easy to make while delivering restaurant-quality results. The key lies in folding a velvety chocolate-butter mixture into a frothy base of sugar, eggs, and egg yolks, creating a batter that's light yet indulgent. Baked to perfection in ramekins, the cakes form a delicate, crackly top with irresistibly gooey centers. Dusted with cocoa powder for depth and optional powdered sugar for a touch of elegance, these cakes are best served warm, melting with every bite. Perfect for entertaining or a romantic dinner, this recipe yields six cakes, ensuring everyone at the table gets a taste of pure chocolate bliss.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 6

Ingredients

• 170 grams dark chocolate (70% cocoa or higher)
• 110 grams unsalted butter
• 100 grams granulated sugar
• 4 large eggs
• 2 egg yolks
• 40 grams all-purpose flour
• 0 cocoa powder (for dusting)
• 0 powdered sugar (for garnish, optional)

Directions

Step 1

Preheat your oven to 200°C (400°F) and grease six 6-ounce ramekins with butter. Dust the greased ramekins with a thin layer of cocoa powder, tapping out any excess.

Step 2

In a heatproof bowl, combine the dark chocolate and butter. Melt them together over a double boiler (or in short intervals in the microwave, stirring frequently) until smooth. Allow the mixture to cool slightly.

Step 3

In a separate large mixing bowl, whisk together the granulated sugar, eggs, and egg yolks. Use an electric mixer or whisk vigorously by hand until the mixture becomes pale and frothy, about 3-5 minutes.

Step 4

Gently fold the melted chocolate and butter mixture into the egg and sugar combination using a spatula. Take care not to deflate the airy mixture.

Step 5

Sift the all-purpose flour over the batter and carefully fold it in just until combined. Do not overmix.

Step 6

Divide the batter evenly between the prepared ramekins, filling each about three-quarters full.

Step 7

Place the ramekins on a baking sheet and bake in the preheated oven for 10-12 minutes. The tops should be set, but the centers should remain slightly jiggly.

Step 8

Remove the ramekins from the oven and let them cool for 1-2 minutes. Run a knife along the edges of each ramekin to loosen the souffle cakes.

Step 9

Invert each ramekin onto a serving plate and gently remove the cake. Optionally, dust the souffle cakes with powdered sugar and serve warm for the best texture.

Nutrition Facts

Serving size	(669g)

Amount per serving	% Daily Value*
Calories	2785.6

Total Fat 196.6g	0%
Saturated Fat 106.2g	0%
Polyunsaturated Fat g
Cholesterol 1356.6mg	0%
Sodium 347.4mg	0%
Total Carbohydrate 226.8g	0%
Dietary Fiber 21.6g	0%
Total Sugars 151.2g
Protein 48.6g	0%

Vitamin D 196.6IU	0%
Calcium 316.9mg	0%
Iron 27.5mg	0%
Potassium 1671.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.6%

Protein: 6.8%

Carbs: 31.6%