Chocolate Souffle Cake Recipe

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Chocolate Souffle Cake

Helaine Norman


Serve warm and let it melt in your mouth!

Only six ingredients.

The only reason I wrote 1 hr cook time is because you bake it 30 minutes and let it cool 30 minutes.

Add fresh berries, a spoonful of fruit preserve or a dollop of whipped cream on top. DO NOT substitute the unsalted butter, but may substitute the coffee with Kahlua or coffee liquer - yum!

pinch tips: How to Measure Ingredients



8 to 10


15 Min


1 Hr




5 large
eggs, room temperature
1 c
1/3 c
coffee, black and strongly brewed
1 c
sweet unsalted butter (no substitute), cut up and softened
6 oz
bittersweet chocolate, melted
1 tsp
vanilla or almond extract

Directions Step-By-Step

Preheat oven to 350. Greast 9" springform pan. Also line outside of pan with foil.
Beat eggs and sugar together in large mixer bowl at medium-high speed for about 8 or 10 minutes or until thick. Reduce speed to medium. Beat in coffee and butter just until blended and it looks curdled. Beat in chocolate and vanilla until combined.
Pour into pan. Bake about 30 minutes or just until set. Cool on rack for 30 minutes.

About this Recipe

Course/Dish: Cakes, Chocolate, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Kosher