Dark Chocolate Soufflé Cakes with Espresso-Chocolate Sauce

Dark Chocolate Souffle Cakes with Espresso Chocolate Sauce

Who doesn’t love the bittersweet combination of chocolate and coffee?  This rich dark chocolate souffle cake is self saucing with an espresso chocolate sauce.  Easy to make and a great addition to your next dinner party menu or a perfect treat for your family!

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Softened butter and granulated sugar for the ramekins

For the espresso-chocolate sauce you will need the following:

  1. 1 tsp. instant espresso or coffee powder
  2. 8 oz. bittersweet or semisweet chocolate, coarsely chopped
  3. 3 oz. (6 Tbs.) unnsalted butter, cut into eight  pieces
  4. Table salt

For the souffle cakes you will need the following ingredients:

  1. 2 Tbs. unsweetened natural cocoa powder
  2. 2 large eggs, separated
  3. 1 large egg white
  4. 1/8 tsp. cream of tartar
  5. 3 Tbs. granulated sugar

Put a metal or Pyrex pie plate or cake pan in the freezer to chill. Lightly butter six 6-oz. ramekins or custard cups. Coat with sugar and tap out the excess.


Method for making the Sauce:

1. In a small bowl, combine the espresso powder with 2 Tbs. warm water and stir to dissolve.

2. In a medium heatproof bowl set in or over a skillet of barely simmering water, melt the chocolate and butter, stirring frequently, until smooth. Add two pinches of salt, stir, and remove from the heat. Transfer 5 Tbs. of the chocolate mixture to the espresso and stir to blend. (Set the remaining melted chocolate aside.)

3. Use a spatula to scrape the espresso mixture into a puddle on the chilled pie plate or cake pan and return to the freezer until firm, about 10  minutes. When the espresso-chocolate mixture is firm, use a teaspoon to scrape it into six rough balls. Keep the balls on the plate and refrigerate until ready to use.


How to make the soufflé cakes:

1. Reheat the remaining chocolate mixture by setting its bowl in or over the skillet of hot water.  When it’s warm, remove from the heat and whisk in the cocoa and the 2 egg yolks.

2. In a clean, dry bowl, beat the 3 egg whites and cream of tartar on medium speed in a stand mixer (or on high speed with a hand-held mixer) until the whites mound gently. Gradually beat in the sugar and beat until the whites form medium-stiff peaks when you lift the beaters; the tips should curl over but still look moist, glossy, and flexible. With a rubber spatula, fold about one-quarter of the egg whites into the chocolate to lighten it. Scrape the remaining whites into the bowl and gently fold in until blended, taking care not to deflate the whites.

3. Take the chocolate balls out of the refrigerator and put one ball in the center of each ramekin. Divide the batter evenly among the ramekins and level the tops gently with the back of a spoon.

4. Position a rack in the lower third of the oven; heat the oven to 400°F.  Put the ramekins on a baking sheet. Bake until the soufflé cakes are puffed and possibly a little cracked on top (a toothpick inserted in the center will meet no resistance and emerge mostly clean—the tip will be wet from the sauce at the bottom), 11 to 14 min.  Let cool for a few minutes before serving.


Tips for making this recipe ahead of time

The assembled, unbaked soufflé cakes can be wrapped in plastic and refrigerated for up to two days. They do not need to come to room temperature before baking, but baking time will be one or two minutes longer.


Full credit for this delicious recipe goes to Alice Medrich and photography by Scott Phillips.



Gluten Free Flourless Chocolate Cake

Gluten Free Flourless Chocolate Cake

Check out this Gluten Free Flourless Chocolate Cake recipe.  Made with organic dark chocolate and hazelnut meal, each heavenly bite will melt in your mouth.  I originally found this recipe by Katrina Woodman of Taste, although I have adapted the original recipe to make this cake with the particular flavors that I prefer.  The overall balance of chocolate and hazelnut flavor is perfection.  Photo by Mark O’Meara.


  • 1 teaspoon instant coffee powder (OR 2 to 3 shots of espresso)
  • 1/4 cup boiling water
  • 200g butter, chopped
  • 180g dark chocolate, chopped (I use an Organic Dark Chocolate)
  • 2 tablespoons cocoa powder, sifted
  • 4 eggs, separated
  • 1 cup caster sugar
  • 2 cups almond meal (ground almonds) OR I prefer to use Hazelnut Meal (I find Hazelnut & Chocolate make a perfect pair for flavor)
  • Cocoa powder, for dusting
  • Double cream and strawberries, to serve (or see Chocolate Sauce Recipe)
  1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan. Line base and side with baking paper.
  2. Place coffee powder and boiling water in a heatproof jug. Stir to dissolve. Place butter, chocolate, cocoa powder and coffee mixture in a medium saucepan over low heat. Cook, stirring constantly, for 2 to 3 minutes or until melted and combined. Remove from heat. Transfer to a bowl to cool slightly.
  3. Using an electric mixer, beat egg yolks and sugar for 5 minutes or until thick. Set aside. Using an electric mixer, beat egg whites until soft peaks form (see Cooking class, below).
  4. Add chocolate mixture and almond meal to egg yolk mixture. Stir to combine. Using a large metal spoon, gently fold half the egg whites into chocolate mixture. Repeat with remaining egg whites. Pour into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in centre comes out with moist crumbs clinging. Cool cake completely in pan. Dust with cocoa.   The original recipe suggests to serve with cream and strawberries but I like to serve with a chocolate sauce (Yeah, I’m a sweet tooth!).  I use this Chocolate Sauce Recipe.

Simple Chocolate Sauce

Simple Chocolate Sauce Recipe

This is an essential little Chocolate Sauce recipe to have in your recipe collection.  I think everyone has one of these recipes in their collection and they’re usually only two ingredients and this one is easy to prepare and tastes delicious!  Original Recipe by Valli Little and Photo by Ben Dearnley.

You will need 

  • 200g good-quality dark chocolate, chopped (I use organic)
  • 200ml pure cream (pouring cream)

Place the chocolate into a bowl, then pour the cream into a pan over medium heat and bring to just below the boiling point.  Pour over your chocolate then stir until the mixture is smooth.  To make more or less of this sauce, simply adjust the amount of your ingredients.


Chocolate & Fruit Kebabs

Chocolate & Fruit Kebabs (Chocolate Dipping Sauce)

Oh my!   Check out these Chocolate and Fruit Kebabs (Chocolate Dipping Sauce) which are super easy to make (kids will have so much fun with these) and the ingredients are simple and can be varied according to whatever is in season in your part of the world.   To make this a sugar free and/or low fat recipe, substitute your chocolate with a light or low fat cream and a fine quality sugar free chocolate.  One word springs to mind thinking of these and that is … DEEEEELICIOUS!

This fabulous little recipe is originally by Cynthia Black and the photography by Andrew Lehmann.

Cut up a variety of small pieces of assorted fruit (depending what is in season in your part of the world) pears, bananas, oranges, strawberries, grapes, apples and thread an assortment of pieces onto each skewer (bamboo are easy to find in the store)

300ml pouring cream

1 tsp of grated orange rind (can be omitted altogether if not a fan of orange rind)

1 tbsn orange juice

250gm block of chocolate (dark or milk chocolate works)

Combine the cream, orange rind and orange juice in a small saucepan.  Bring just to the boil, then gently add the milk chocolate (already broken up).  Remove the pan from the heat and let stand for a few minutes until all of the chocolate is melted.  Stir the sauce until smooth, then pour the warm sauce into a bowl.  Serve immediately!

Dip and Enjoy!