Flour-Less Chocolate Souffle Cake
Per Serving 466 calories
Fat 30 g
Carbs 54 g
Protein 3 g
This is one of my favorite cakes! It is a chocolate lovers heaven and it is very easy to make. The only tricky part is to know when it's done, so you may need to experiment a few times until it comes out perfect. When done right, this cake should have a fluffy texture that turns into melted chocolate once in your mouth.
Ingredients
- Large eggs – 6 each
- Sugar – 5 oz
- Unsalted butter – 4 oz
- Semi sweet chocolate – 10 oz
Instructions
- Preheat oven to 350 degrees
- Place a large pan with about 1" of water in the oven to be used as a water bath for baking
- Grease a 9" round cake pan and line bottom with parchment paper
- Melt chocolate and butter over a double boiler.
- Whip the eggs and sugar in an electric mixer on high speed until they have picked, than lower speed to medium and whip for another minute or two
- carefully fold whipped eggs mix into melted chocolate to combine. Do not over mix
- pour mixture into prepared pan and bake until the top is firm. (about 45 minutes)
- remove from oven and let cool to room temperature. refrigerate for at least two hours..
- Remove cake from pan and keep in the fridge until ready to serve.
- I like to serve this cake with a dollop of whipped cream, powdered sugar and fresh berries.