Fallen Chocolate Souffle Cake Recipe

Name: Fallen Chocolate Souffle Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup almonds blanched; 3 tablespoons flour, all-purpose; 3 ounces chocolate, bittersweet; 1/2 cup cocoa powder; 1 cup sugar; 1/2 cup water boiling; 2 each egg yolks; 1 tablespoon brandy; 4 each egg whites; 1/4 teaspoon cream of tartar

Servings: persons

1
Position oven rack in the bottom third of the oven and preheat to 375F (190C).
2
Place a round of parchment paper in the bottom of the pan (unless you plan to serve the cake directly from the bottom of the pan) and spraythe sides with vegetable oil spray.
3
In a food processor or blender, pulverize almonds with flour until very fine.
4
Set aside.
5
In a large mixing bowl, combine chopped chocolate, cocoa, and 3/4 cup sugar.
6
Pour in boiling water and whisk until mixture is smooth and chocolate is completely melted.
7
Whisk in egg yolks and brandy.
8
Set aside Combine egg whites with cream of tartar in a medium mixing bowl.
9
Beat on medium speed until soft peaks form.
10
Gradually sprinkle in remaining sugar and beat on high speed until stiff but not dry.
11
Whisk the flour and almondsinto chocolate mixture.
12
Fold about one quarter of the egg whites into the chocolate mixture to lighten it.
13
Fold in the remaining egg whites.
14
Scrape batter into prepared pan; level the top if necessary.
15
Bake 30 to 35 minutes or until toothpick or wooden skewer plunged into the center comes out with a few moist crumbs clinging to it.
16
Cool in the pan, on a wire rack.
17
Torte will sink like a souffle; top will be uneven.
18
Taking care not to break the edges of the torte, slide a small knife between the tort and the pan and run it around the pan to release the cake completely.

907

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup almonds blanched, 3 tablespoons flour, all-purpose, 3 ounces chocolate, bittersweet, 1/2 cup cocoa powder, and more.

Yes, Fallen Chocolate Souffle Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fallen Chocolate Souffle Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions