2-Ingredient Flourless Dark Chocolate Fluffy Souffle Cake

Here’s a delicious, fluffy dark chocolate cake for you, it’s basically a dark chocolate soufflé in a form of a cake, and it doesn’t have a single gram of sugar in it, just chocolate and eggs. That said, if you feel like it needs a touch of sweetness, you can always stir a bit of sugar into the batter or dust it with powdered sugar once it’s out of the oven.

A good rule of thumb with this cake is simple, if the chocolate is delicious on its own, it’s going to be delicious in this form too. So you only need good quality chocolate, i used 70% cocoa cooking chocolate, but if you want a bit sweeter you can use like a sweeter 50% cocoa chocolate, so let’s get to the recipe.

2-Ingredient Flourless Dark Chocolate Fluffy Souffle Cake

Servings: 8
Time: 50mins
Difficulty: Normal
Rating: ★★★★★
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Baking doesnt need to be complicated, and you can make a creamy cake with just 2 ingredients!

Ingredients

Cooking Chocolate – 200g (70% Cocoa)
Eggs – 5

Directions

Preheat the oven to 180ºC and prepare a shallow cake pan lined with non-stick paper.
Start by carefully melting the chocolate in the microwave or in a double boiler (if you want some more clear instructions i just made a whole article about best practices to melt chocolate! 🙂 ).
Separate the eggs, whisk the egg whites until stiff peaks form, and set them aside.
Add the egg yolks to the chocolate, mixing thoroughly after each addition, then, add the whisked egg whites and gently fold them into the mixture.
Pour the batter into the pan and bake for about 40 minutes until the cake is fully cooked, insert a toothpick into the center, and if it comes out clean, the cake is ready. You can serve it while still warm. Enjoy!

Notes & Tips: Use a good-quality dark chocolate, at least 60% cocoa, since it’s the star of the show here and its flavor carries the entire cake. Like i said above, the better the chocolate, the better hte cake!

Melt the chocolate gently and let it cool slightly before adding the egg yolks, if it’s too hot it can start cooking the yolks instead of blending with them.

Make sure your mixing bowl and whisk are completely dry and grease, free before whipping the egg whites, any trace of fat will keep them from stiffening properly.

Fold the egg whites in gently, using a spatula and a light hand, this is what gives the cake its soufflé, like rise and fluffy texture, overmixing will deflate it.

This cake will sink a little as it cools, that’s completely normal for a flourless soufflé style cake and not a sign that something went wrong.

Since there’s no flour, this cake is naturally gluten-free, good to know if you’re baking for someone with dietary restrictions. Also because there’s no added sugar, this cake is intentionally rich and slightly bitter, a light dusting of powdered sugar, a dollop of whipped cream, or fresh berries on the side balances it out nicely.

This recipe for 2-Ingredient Flourless Dark Chocolate Fluffy Souffle Cake was originally created on BakeAfter.com. Esta receita de Bolo Fofo de Chocolate Preto foi publicada em português no Iguaria.com.