Fallen Chocolate Souffle Cake with Chocolate Whipped Cream

this is the second recipe that i have attempted from Sarabeth’s Bakery: From My Hands To Yours and it was delicious. a few simple ingredients and some modest skill results in a dense, fudgy, chocolatey cake. serve this with a dollop of freshly made chocolate whipped cream and you are good to go! this cake will look a bit odd as it is supposed to crack a bit on the top. don’t worry, if that happens you didn’t screw up!

fallen chocolate souffle cake with chocolate whipped cream

fallen chocolate souffle cake with chocolate whipped cream

i will say this though to be fair though: i think i screwed it up.

this is a souffle cake that is designed to be eaten once is has “fallen” and cooled, unlike a traditional souffle. my batter, however, deflated too much before i even baked the thing. my eggs were beaten properly but i think that i went wrong when i added my melted chocolate mixture to the whipped eggs. the chocolate mixture was 1) too warm and 2) too thick. fixing the first problem is easy: let it cool down longer. the second problem i had to contemplate a bit. i think that my chocolate and butter mixture, which you melt double-boiler style, was doomed from the beginning. i think this is because i used bittersweet chocolate chips instead of chopped chocolate. chips have some stabilizers in them and i think this contributed to the incorrect consistency of the melted chocolate. it should have been pourable when adding to the eggs so that it would be possible to gradually incorporate it. mine was never pourable: when i added it, it kindof fell in in a big clump, crushing out all the air i worked so hard to get into the eggs!!! learn from my mistake as i have: when a recipe says to use finely chopped chocolate do so and don’t take the shortcut of using chocolate chips (even if they are good quality ones, as mine were). also make sure you don’t get any water into the chocolate when it is melting as that could cause it to seize-up (i’m pretty certain this is not what happened to mine this time).

in any case, although weird looking, my cake was yummy! i have been squirreling away at it, taking a spoonful of the whipped cream with each sliver i take. so screwed up or not, the chocolate addict in me is very, very happy 🙂

Fallen Chocolate Souffle Cake


  • 12 ounces semisweet or bittersweet chocolate (up to 62 percent cacao), finely chopped
  • 1 tablespoons unsalted butter, thinly sliced
  • 6 large eggs, at room temperature
  • 1/4 cup superfine sugar (remember you can make this my putting regular granulated sugar in a food processor. just be sure to measure your 1/4 cup AFTER you process it)
  • 1 tsp pure vanilla extract
  • 2 tbsp unbleached, all-purpose flour


  • bring one inch of water to a simmer in a medium saucepan over low heat. combine the chocolate and butter in a wide, heatproof bowl and melt over the hot water, stirring frequently until the chocolate and butter are melted and smooth
  • remove from heat and let stand until the mixture is tepid and pourable, about 15 minutes
  • position a rack in the center of the over and preheat to 350 degrees F.
  • line a half-sheet pan with a silicone baking mat or parchment
  • lightly butter the inside of an 8 by 3 inch metal cake ring and put it on the pan (you can use a spring-form pan if you don’t have a cake ring- but don’t be scared to use a cake ring!)
  • combine the eggs and sugar in the bowl of a stand mixer and beat with the whisk attachment on high speed until almost quadrupled in volume. it will be very pale yellow and fluffly- it will take about 5 minutes
  • you will know it is ready if, when you lift the whisk a few inches above the mixture, the mixture creates a thick ribbon that falls back on itself and holds it’s shape for a few seconds before sinking back into the rest
beaten eggs and sugar

beaten eggs and sugar

  • reduce the mixer speed to low and beat in the vanilla and cooled chocolate GRADUALLY! (or else you will deflate the eggs)
  • add the flour, scraping down the sides of the bowl as needed (just be gentle with the mixture)
  • pour and spread evenly into the cake ring
  • bake until the top of the cake looks dry and cracked and, when pressed gently, feels almost set. about 40 minutes
  • let cool for about 15 minutes in the ring, then carefully life off the ring
  • gently slide the bottom of an 8-inch tart pan or cardboard round underneath the cake and transfer to a serving platter
  • this can be stored at room temperature, wrapped in plastic wrap, for up to 2 days (although i’ve kept mine longer and it’s still yummy). i also like to eat mine out of the refrigerator
mine is a bit more dense than it should be- top should looked more "cracked"

mine is a bit more dense than it should be- top should looked more “cracked”

Chocolate Whipped Cream

awesome with the above cake and with so many other things! (like right off of a spoon!!!!)


  • 1 1/2 cups heavy cream, divided
  • 3 ounces semisweet or bittersweet chocolate, finely chopped (same as what you used in the cake)
  • 2 tbsp superfine sugar (see not about sugar above)
  • 1/2 tsp pure vanilla extract


  • bring 1/2 cup of heavy cream to a boil in a small saucepan over medium heat
  • remove from heat and add in the chocolate
  • let stand until the chocolate softens, about 5 minutes
  • whisk until smooth and scrape into a small bowl to cool until tepid but pourable
  • whip the remaining 1 cup heavy cream with the sugar and vanilla in a chilled medium bowl, or in the bowl of a stand mixer fitted with the whisk attachment until soft peaks begin to form
  • add the cooled chocolate and beat until soft peaks form (this won’t take long)
  • refrigerate until ready to serve
chocolate whipped cream

chocolate whipped cream


2 responses to “Fallen Chocolate Souffle Cake with Chocolate Whipped Cream

  1. i think you could use powdered sugar for the whipped cream in a pinch but i wouldn’t use it for the cake. powdered sugar actually has cornstarch in it which will affect the texture of your cake (check the ingredients on store bought powdered sugar- 99% of the have cornstarch! lol)
    but you can make your own superfine sugar in a food processor by pulsing granulated sugar a few times. if you absolutely can’t use superfine or can’t make your own i would use granulated over powdered sugar. the texture of the cake just won’t be quite as smooth and i think the eggs will have a harder time keeping their volume (but as i said, mine deflated a bit and it was still quite good).
    i was reluctant to start using superfine sugar myself but it makes a really nice crumb in cakes and incorporates more evenly and easily in other applications as well. sarabath (the cook book author for this cake) uses only superfine sugar in her bakery and i am starting to see why.
    hope this helps 🙂

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