Ingredients for Chocolate Italian Souffle Cakes
- Optional: small pieces of bittersweet chocolate for the centers
- 6 tablespoons (3 ounces) unsalted butter
- 4 large eggs
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- Nonstick Cooking Spray
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How to Make Chocolate Italian Souffle Cakes
- Preheat oven to 325°F (160°C).
- Combine 6 ounces of bittersweet chocolate, chopped, and 6 tablespoons (3 ounces) of unsalted butter in a heatproof bowl set over a pan of simmering water (double boiler). Stir constantly until melted and smooth.
- In a separate large bowl, beat 4 large eggs and ¾ cup granulated sugar with an electric mixer until light, fluffy, and pale yellow (about 5-7 minutes).
- In a medium bowl, whisk together ¼ cup all-purpose flour and a pinch of salt.
- Gently fold the flour mixture into the melted chocolate mixture until just combined.
- Carefully fold the chocolate mixture into the whipped eggs in three additions, using a gentle folding motion to avoid deflating the egg whites. Be sure to scrape down the sides of the bowl.
- Spray 12 muffin tins or ramekins with non-stick cooking spray.
- Divide the batter evenly among the prepared muffin tins or ramekins. (Optional: Insert a small piece of bittersweet chocolate into the center of each cake.)
- Bake for 9-12 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
- Let cool for 2-3 minutes before carefully inverting the cakes onto serving plates. Serve immediately for the best soufflé texture.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
38g
Fat
52g
Carbs
3g
