Imagine cutting into a delicate chocolate cake and watching rich, molten chocolate flow like liquid gold onto your plate. These Warm Chocolate Souffle Cakes are not just a dessert; they're a luxurious experience that transforms an ordinary moment into a gourmet celebration. Perfect for impressing dinner guests or treating yourself to a moment of pure culinary bliss, this French-inspired delicacy promises to elevate your dessert game from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 oz bittersweet chocolate
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- Powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C). Generously butter four 6-ounce ramekins or individual souffle dishes, then dust lightly with granulated sugar, tapping out any excess.
- Create a double boiler by placing a heatproof bowl over a pot of simmering water. Ensure the bottom of the bowl does not touch the water. Chop the bittersweet chocolate into small, uniform pieces.
- Melt the butter and chocolate together in the double boiler, stirring gently until smooth and fully combined. Remove from heat and let cool slightly for 5-7 minutes.
- In a separate large mixing bowl, whisk together the eggs and sugar until the mixture becomes light and slightly frothy, about 2-3 minutes.
- Gradually fold the melted chocolate mixture into the egg mixture, being careful not to deflate the eggs. Use a spatula and mix with gentle, sweeping motions.
- Sift the flour and salt together, then gently fold into the chocolate-egg mixture until just combined. Do not overmix.
- Divide the batter evenly among the prepared ramekins, filling each about 3/4 full. Smooth the tops with a spatula.
- Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes. The edges should be set, but the center should remain slightly soft and slightly jiggly.
- Remove from the oven and let stand for 1-2 minutes. The cakes will continue to cook slightly from residual heat.
- Carefully invert each souffle cake onto a serving plate. If they stick, run a thin knife around the edges first.
- Dust the warm souffle cakes with powdered sugar just before serving. Serve immediately while still warm and slightly molten in the center.
Tips
- Use high-quality bittersweet chocolate for the most intense flavor profile.
- Ensure all ingredients are at room temperature for smoother mixing.
- Be gentle when folding ingredients to maintain the souffle's delicate air bubbles.
- Do not overmix the batter, as this can deflate the cake's signature light texture.
- Timing is crucial - remove the cakes from the oven when edges are set but center is still soft.
- Serve immediately after baking to enjoy the optimal molten chocolate center.
- Use a kitchen scale for precise ingredient measurements for consistent results.
- Butter and sugar your ramekins thoroughly to ensure easy cake release.
Nutrition Facts
Calories: 425kcal
Carbohydrates: 35g
Protein: 7g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 180mg
