Mexican Chocolate Souffle Cakes Recipe

Name: Mexican Chocolate Souffle Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces semisweet chocolate, chopped; 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces; 1 1/2 teaspoons instant espresso powder; Pinch of salt; 6 large egg yolks; 1/3 cup sugar; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 2 large egg whites; 1/2 cup chilled whipping cream; 1 cup fresh raspberries; Mint sprigs (optional)

Servings: persons

8 ounces semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1 1/2 teaspoons instant espresso powder
Pinch of salt
6 large egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 large egg whites
1/2 cup chilled whipping cream
1 cup fresh raspberries
Mint sprigs (optional)

1
Butter six 4 1/2-inch-diameter tartlet pans with 3/4-inch-high sides and removable bottoms.
2
Place tartlet pans on baking sheet.
3
Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth.
4
Remove from heat.
5
Add espresso powder and salt; stir to blend well.
6
Cool to lukewarm, stirring occasionally.
7
Using electric mixer, beat egg yolks, all but 1 tablespoon sugar, vanilla and cinnamon in large bowl until mixture is pale yellow and thick, about 5 minutes.
8
Fold 1/4 of egg mixture into chocolate mixture.
9
Fold chocolate mixture into remaining egg mixture.
10
Beat egg whites in another large bowl until soft peaks form.
11
Add 1 tablespoon sugar; beat just until firm peaks form.
12
Fold into chocolate mixture.
13
Divide batter among prepared pans.
14
Cover; chill at least 1 hour and up to 4 hours.
15
Beat cream in large bowl until soft peaks form.
16
(Whipped cream can be made 4 hours ahead.
17
Cover and refrigerate.)
18
Position rack in center of oven and preheat to 400F.
19
Bake cakes until edges are set and centers are still soft, about 11 minutes.
20
Cool on racks 2 minutes.
21
Run knife around pan sides to loosen cakes.
22
Remove pan sides.
23
Transfer cakes to plates.
24
Top each cake with dollop of whipped cream.
25
Garnish with raspberries and mint, if desired.
26
Serve cakes warm.

973

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 12 ingredients. The key ingredients include: 8 ounces semisweet chocolate, chopped, 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, 1 1/2 teaspoons instant espresso powder, Pinch of salt, and more.

Yes, Mexican Chocolate Souffle Cakes 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!

Mexican Chocolate Souffle Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions