Flourless Chocolate Souffle Cake

This cake was a dream. Soft and almost cloud-like, it was the lightest, dreamiest cake I’ve ever made. Served with a dollop of yoghurt and some raspberries, it was an absolutely beautiful dessert.

The recipe hails from Claire Ptak’s Violet Cookbook. She has named it the ‘Sunken Chocolate Souffle Cake’, so before anyone asks, yes it is meant to collapse in the middle! It is rich and decadent from the dark chocolate, and light as anything from the lack of flour. So all in all, it’s a perfect dessert. I served it last week for a dinner party, and everyone came back for more. Thank you, Claire for such a beautiful recipe!

The ingredients list is short – dark chocolate (70% cocoa solids), unsalted butter, sea salt, eggs and caster sugar. That’s something that I really love about baking. Just 5 components which, when utilised properly, can create something incredible. It does require a bit of skill in the egg-whisking department, but the results are spectacular.

I’m teaching the boyfriend how to bake at the moment, and this cake proved the perfect recipe for an egg-white tutorial. The recipe requires mixing the yolks and the whites separately, and gently incorporating them with melted chocolate and butter to achieve the gooey texture which just melts in your mouth.

The cake does, of course, have sugar in it (150g caster sugar in the whole cake), however the cake serves 8-10 people. By showing restraint and only having one slice, as difficult as that may be, it’s much, much lower in sugar than most cakes. So really, there’s nothing stopping you!

Also – for any gluten-free folk out there, bonus!

Becca x

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