Fallen Chocolate Soufflé Cake

I’ve had this recipe bookmarked for awhile, but it never seemed to be the right time to make it. I was always in the mood for cookies or cupcakes instead. Today, I was in the mood for a simple chocolate cake, and tadaaa like a message from the heavens, serendipity, call it what you will, I was looking through my favourites and found this.

It was easy to make, smelled amazing while baking, and tasted phenomenal. Rich, chocolatey, perfect :).

I made a few modifications to the recipe, and they are reflected in my recipe below, I hope you enjoy this cake as much as I did 🙂

Fallen Chocolate Soufflé Cake – slightly adapted from Sea Salt with Food

¼ Cup Flaxseed meal
3 Tbsp All-Purpose Flour
1.5 oz Dark Chocolate, finely chopped
1.5 oz Milk Chocolate, finely chopped
½ Cup Unsweetened Cocoa Powder (Natural or Dutch-Process)
1 Cup Sugar
½ Cup Boiling Water
2 Large Eggs, separated, at room temperature
1 Tbsp Bailey’s Irish Cream
2 Large Egg Whites, at room temperature
Scant ¼ tsp Cream of Tartar
2 to 3 tsp Powdered Sugar or Lightly Sweetened Whipped Cream for topping (optional)

Position a rack in the lower third of the oven and preheat the oven to 375F. Place piece of parchment paper in an 8×3 springform cake or cheesecake pan and spray the sides with vegetable oil spray, if desired (I didn’t spray the parchment paper, and it came out just fine).

In a food processor or blender, grind the flax meal with the flour until it is combined into a very fine powder.

Combine the chopped chocolate, cocoa, and ¾ cup of the sugar in a large bowl. Pour in the boiling water and whisk until mixture is smooth and the chocolate is completely melted. Whisk in the egg yolks and Bailey’s.

In a clean, medium bowl, combine the egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar and beat on high speed until stiff but not dry.

Whisk the flour and flax mixture into the chocolate. Fold about a quarter of the egg whites into the chocolate mixture to lighten it a bit, then fold in the remaining egg whites. Scrape the batter into the pan and level the top, if necessary.

Bake for 30 to 35 minutes, until a toothpick or wooden skewer inserted into the center comes out with a few moist crumbs clinging to it. Cool the pan on a wire rack. The cake should sink, so don’t worry when it does :).

Run a knife between the cake and the sides of the pan to release the cake. Remove the sides of the pan and pull down the sides of parchment paper. Voila, your fallen chocolate soufflé cake is ready to be served up with some whipped cream and berries, or powdered sugar, or ice cream..or even as is right out of the pan! The options are really endless, and this cake is so versatile, I’m sure I’ll be making it often when I have a craving for chocolate cake and don’t have a lot of time :).

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About louloulemonade

A 21-year old who loves baking, chocolate, Paris, and Starbucks, manages 2 jobs and school, and loves life :)

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