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Chocolate Souffle Cake

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  Bittersweet chocolate 11 Ounce, chopped
  Butter 4 Tablespoon
  Egg 1
  Egg yolks 7
  Sugar 1⁄2 Cup (8 tbs)
  Grand marnier 1⁄4 Cup (4 tbs)
  Egg whites 7

Preheat the oven to 350°F.
Line the bottom of an 8-inch round cake pan with parchment paper and the sides with a paper collar.
Butter the paper well.
In a double boiler over barely simmering water, stir the chocolate and butter together until completely melted.
Set aside.
In a medium bowl, beat the egg, egg yolks, and 1/4 cup of the sugar together on high speed for 3 to 5 minutes, until it is tripled in volume and soft peaks form.
Gently stir in the liqueur, if you like.
Set aside.
In a large bowl, beat the egg whites and remaining sugar until soft peaks form.
Fold the chocolate mixture into the yolks, then fold in the egg whites.
Pour the batter into the prepared cake pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool on a wire rack.
Loosen the edges with a knife and unmold unto a cake plate.
Cool completely, slice, and serve.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2965 Calories from Fat 1522

% Daily Value*

Total Fat 175 g269.8%

Saturated Fat 97.7 g488.7%

Trans Fat 0 g

Cholesterol 1636.1 mg545.4%

Sodium 498.2 mg20.8%

Total Carbohydrates 315 g105.1%

Dietary Fiber 18.4 g73.6%

Sugars 272.3 g

Protein 59 g117.4%

Vitamin A 65.1% Vitamin C

Calcium 29.1% Iron 76.3%

*Based on a 2000 Calorie diet

Chocolate Souffle Cake Recipe