Chocolate Souffle Cakes

Chocolate Souffle Cakes

10 reviews, 5 star(s). 100% would make again

Ready in 30 minutes

Better than any restaurant molten chocolate cake you''ll ever have.


12 ounces bittersweet chocolate
6 Eggs
6 egg yolks
0.75 cup Sugar
0.75 cup Flour
1 pinch of Salt
3 teaspoons Vanilla extract
1.5 cups butter

Original recipe makes 12 Servings



Bring water to a boil in the bottom of a double boiler. In the top, melt the butter and chocolate together.

While the butter and chocolate are melting, separate the 6 egg yolks. Beat the whole eggs and the yolks together with a electric mixer on medium until the mixture is thick in texture and light in color.

When the chocolate mixture is fully melted, remove from heat and mix a large dollop of the egg mixture into the chocolate until very smooth. Now fold the chocolate mixture gently into the eggs.

Next add the sugars, flour, salt and vanilla extract and continue to fold gently until thoroughly mixed.

If you want to freeze the molds (this works very well), individual silicon muffin/cupcake molds will work best. If you will cook immediately, you can also use silicon six piece muffin form (like Demarle/Flexipan). Butter each form first (optional, sprinkle each form with caster sugar), put forms on a cookie tray (trust me, this is important if you're using silicon forms) and then fill each mold about 3/4 full. If you will freeze, put immediately into the freezer. Let the cakes solidify and then transfer from the cookie tray into large air tight containers.

Bake at 350F for 8 - 11 minutes. Time will depend on how big a mold is used, if you use a really big mold it could take as long as 20 mins. You can also cook directly from frozen - this will take a little longer.

What you are looking for is a nickel to quarter-sized section with the consistency of the original batter left in the middle - this will leave the middle of the cake molten but still with enough structure so it won't collapse when removed from the mold.

If using 6 - 12 piece muffin molds:

Let cool completely before taking out of the molds and place on a microwave-safe plate. heat in microwave for about 20 seconds. Transfer to serving plate.

If using individual muffin molds:

Let cool briefly, invert mold onto serving plate - they should just slide out, but use a thin knife if needed.

May be served with a variety of toppings:

- Sprinkle with confectioners sugar

- Grand Marnier sauce

- Ice cream

- Whipped cream

- Berries

Verified by stevemur
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Chocolate souffle cake

Calories Per Serving: 470 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Ace reminded me of something I do but forgot to add, remove the melted chocolate and butter from heat before adding the eggs. You don't want the eggs to "cook" when you temper the chocolate with the egg mixture.
Nesto 3y ago

I like this one!!!!!!!!!
Tiffanykao 4y ago

I added a little more sugar, removed from heat when adding eggs, and cooked 13 minutes. I can definitely taste the eggs in it but add confectioners sugar and it's great!
Acecaraballo 4y ago

Will ruin any ones diet but is so worth it! This is yummy but very hard to have self control over lol no doubt my husband and daughter will request me to make this again and again
Kerryn88 5y ago

Make sure to pay attention not to overcook. These are delicious!
rbell-costello 5y ago

Thanks Winkyboy - hopefully I fixed the ingredient list.
Nesto 5y ago

This turned out to be VERY simple and easy to make, even though the first ingredient (butter) quantity is, for me, "1 1 1 1-1/2 cups butter" - I just read this as "1 1/2". I also had to double the cooking time; it took about 20-22 minutes for my souffles, regardless of whether I used individual cups or silicon muffin molds. This, most certainly, will be requested again by the kids.
Winkyboy 5y ago

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