{"id":56050,"date":"2016-09-26T20:00:52","date_gmt":"2016-09-26T18:00:52","guid":{"rendered":"https:\/\/ellerepublic.de\/schokoladensouffle-kuchen\/"},"modified":"2025-07-17T13:25:44","modified_gmt":"2025-07-17T11:25:44","slug":"flourless-chocolate-souffle-cake","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/flourless-chocolate-souffle-cake\/","title":{"rendered":"Flourless Chocolate Souffl\u00e9 Cake"},"content":{"rendered":"\n

The chocolate souffl\u00e9 cake is amazing. Super chocolatey, super moist, it\u2019s a chocolate lover\u2019s utopia. Pure LOVE. All that coming from me the very person who doesn\u2019t do desserts. Yes, I had two little mouthfuls of this cake \u2014 that says a lot! Pure deliciousness. Seriously, it\u2019s amazing.<\/p>\n\n\n\n

There plenty of butter, a little coconut oil, loads of dark chocolate, some caramel undertones from unrefined mascobado sugar<\/a>, a hint of vanilla and of course just enough eggs to make it perfectly dense with just the right amount of volume. Not exactly guilt-free, but who cares when it tastes this good. It has lots of brownie-like texture going on (at least the kind I make) \u2014 but there is absolutely no flour. Yes, flourless! I would almost go as far as saying it gluten-free, but then again, that would require something other than my go-to chocolate bar. A gluten-free chocolate souffl\u00e9 cake needs to be made with certified gluten-free chocolate. Anything else can contain spurs of gluten. So keep this in mind if your serving it to someone who must follow a gluten-free diet<\/a>.<\/p>\n\n\n

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Oh yeah, I almost forgot. I also use a little raw cacao powder<\/a> to get that incredibly rich chocolate flavor that we all love. I think it tastes better than cocoa, and the bonus is that its also a superfood that contains lots of antioxidants, plus it contains mood boosting serotonin, which I\u2019d like to say is the perfect excuse for eating a second helping of this chocolate souffl\u00e9 cake \u2014 it makes you happy in more than just one way.<\/p>\n\n\n

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Tips for a perfect chocolate souffl\u00e9 cake<\/h2>\n\n\n\n

Egg whites are the key to a great chocolate souffl\u00e9 cake. Fresh eggs will achieve the fullest volume as they are slightly acidic and this helps stabilize the proteins. You will also get more volume when beating egg whites if you first bring them to room temperature. Set the eggs out on your counter at least 30 minutes in advance of your preparation. Another great trick is to add an acid to the egg whites while you are beating them. This helps fluff them up since the extra acid stabilizes the whites and adds volume. Nonetheless, don’t be surprised when this cake continues to deflate as it cools. Souffles aren’t like other chocolate cake<\/a>, they won’t stay risen, so this can be expected. It’s all part of their chocolatey charm. \ud83d\ude09<\/p>\n\n\n

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Flourless Chocolate “Souffle” Cake<\/h2>
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