Here is what you need

Ingredients

Icon - Person {{ persons }}
  • Unsalted butter (cut into 8 pieces) 115 g
  • Fine-quality bittersweet chocolate 340 g
  • Lightly sweetened fresh whipped cream or crème fraîche 6 g
  • Confectioner's powdered sugar 1 g
  • Pure Vanilla extract 6 g
  • Sugar 135 g
  • Egg 5 Pieces
  • All Purpose Flour 17 g
  • Kosher salt 1 g
  • Cara Orange or Kumquats 1 Piece
  • Whisk
  • Icon - Material - Aeroccino Knife
  • Icon - Material - Aeroccino Bowls
  • Icon - Material - Aeroccino Measuring spoons
  • Icon - Material - Aeroccino Measuring cups
  • Icon - Material - Aeroccino Sheet pan
  • Icon - Material - Aeroccino Wire rack
  • Icon - Material - Aeroccino Springform pan
  • Icon - Material - Aeroccino Parchment paper

Materials

  • Whisk
  • Icon - Material - Aeroccino Knife
  • Icon - Material - Aeroccino Bowls
  • Icon - Material - Aeroccino Measuring spoons
  • Icon - Material - Aeroccino Measuring cups
  • Icon - Material - Aeroccino Sheet pan
  • Icon - Material - Aeroccino Wire rack
  • Icon - Material - Aeroccino Springform pan
  • Icon - Material - Aeroccino Parchment paper

How to make !

  • Step
    01

    PREPARE THE BATTER

    Preheat the oven to 350°F (175˚C). Grease a 9-inch (23cm) springform pan with butter, fit the bottom with parchment paper, and grease the paper. Combine the chocolate and butter in a large metal bowl, set it over a saucepan of simmering water, stir frequently until the chocolate and butter are melted. Remove from the heat and let the mixture cool down completely. Whisk in the vanilla extract, salt, and 65g of sugar. Add the egg yolks one at a time, whisking well after each addition. Whisk in the flour. In a medium bowl, use an electric mixer set at medium-high speed to beat the egg whites together with a pinch of salt. Beat until soft peaks form. Add the remaining 65 g of sugar a little at a time, and continue beating the whites until they hold stiff, glossy peaks. Whisk about a quarter of the egg whites into the chocolate mixture, then use a rubber spatula to gently fold in the remainder. Pour the batter into the springform pan, spreading it evenly across the pan. Bake for 28 to 30 minutes, or until the cake’s center is slightly gooey and its edges pull away from the pan.

  • Step
    02

    ASSEMBLY

    When the cake has finished baking, transfer it to a wire rack and let it cool for 10 minutes. Gently unmold it from the pan and let it cool to room temperature. Adorn the cake with sugar coated kumquats or citrus slices. Dust the top with powdered sugar. Serve each piece of cake piled with the whipped cream or crème fraîche.

Step01

PREPARE THE BATTER

Preheat the oven to 350°F (175˚C). Grease a 9-inch (23cm) springform pan with butter, fit the bottom with parchment paper, and grease the paper. Combine the chocolate and butter in a large metal bowl, set it over a saucepan of simmering water, stir frequently until the chocolate and butter are melted. Remove from the heat and let the mixture cool down completely. Whisk in the vanilla extract, salt, and 65g of sugar. Add the egg yolks one at a time, whisking well after each addition. Whisk in the flour. In a medium bowl, use an electric mixer set at medium-high speed to beat the egg whites together with a pinch of salt. Beat until soft peaks form. Add the remaining 65 g of sugar a little at a time, and continue beating the whites until they hold stiff, glossy peaks. Whisk about a quarter of the egg whites into the chocolate mixture, then use a rubber spatula to gently fold in the remainder. Pour the batter into the springform pan, spreading it evenly across the pan. Bake for 28 to 30 minutes, or until the cake’s center is slightly gooey and its edges pull away from the pan.

Step02

ASSEMBLY

When the cake has finished baking, transfer it to a wire rack and let it cool for 10 minutes. Gently unmold it from the pan and let it cool to room temperature. Adorn the cake with sugar coated kumquats or citrus slices. Dust the top with powdered sugar. Serve each piece of cake piled with the whipped cream or crème fraîche.

Icon - Ingredients
  • Unsalted butter (cut into 8 pieces) 115 g
  • Fine-quality bittersweet chocolate 340 g
  • Lightly sweetened fresh whipped cream or crème fraîche 6 g
  • Confectioner's powdered sugar 1 g
  • Pure Vanilla extract 6 g
  • Sugar 135 g
  • Egg 5 Pieces
  • All Purpose Flour 17 g
  • Kosher salt 1 g
  • Cara Orange or Kumquats 1 Piece

Recommended Nespresso coffees

Picto - Capsule - Vertuo vertuo
IL Caffé | VL Chart - Intensity
IL Caffé | VL Chart - Intensity

Chocolate Soufflé Cake

  • Icon - Time
  • Icon - Level Easy

Materials

  • Whisk
  • Icon - Material - Aeroccino Knife
  • Icon - Material - Aeroccino Bowls
  • Icon - Material - Aeroccino Measuring spoons
  • Icon - Material - Aeroccino Measuring cups
  • Icon - Material - Aeroccino Sheet pan
  • Icon - Material - Aeroccino Wire rack
  • Icon - Material - Aeroccino Springform pan
  • Icon - Material - Aeroccino Parchment paper

Recommended Nespresso coffees

Ingredients

  • Unsalted butter (cut into 8 pieces) 115 g
  • Fine-quality bittersweet chocolate 340 g
  • Lightly sweetened fresh whipped cream or crème fraîche 6 g
  • Confectioner's powdered sugar 1 g
  • Pure Vanilla extract 6 g
  • Sugar 135 g
  • Egg 5 Pieces
  • All Purpose Flour 17 g
  • Kosher salt 1 g
  • Cara Orange or Kumquats 1 Piece

Inspirations

How to make !

  • Step 01 PREPARE THE BATTER

    Preheat the oven to 350°F (175˚C). Grease a 9-inch (23cm) springform pan with butter, fit the bottom with parchment paper, and grease the paper. Combine the chocolate and butter in a large metal bowl, set it over a saucepan of simmering water, stir frequently until the chocolate and butter are melted. Remove from the heat and let the mixture cool down completely. Whisk in the vanilla extract, salt, and 65g of sugar. Add the egg yolks one at a time, whisking well after each addition. Whisk in the flour. In a medium bowl, use an electric mixer set at medium-high speed to beat the egg whites together with a pinch of salt. Beat until soft peaks form. Add the remaining 65 g of sugar a little at a time, and continue beating the whites until they hold stiff, glossy peaks. Whisk about a quarter of the egg whites into the chocolate mixture, then use a rubber spatula to gently fold in the remainder. Pour the batter into the springform pan, spreading it evenly across the pan. Bake for 28 to 30 minutes, or until the cake’s center is slightly gooey and its edges pull away from the pan.
  • Step 02 ASSEMBLY

    When the cake has finished baking, transfer it to a wire rack and let it cool for 10 minutes. Gently unmold it from the pan and let it cool to room temperature. Adorn the cake with sugar coated kumquats or citrus slices. Dust the top with powdered sugar. Serve each piece of cake piled with the whipped cream or crème fraîche.

Athena Calderone

Athena Calderone is a multidisciplinary creative whose work spans design and entertaining. Athena is a renowned graceful yet juxtaposed pairing. Across her creative endeavors, she is fueled by her belief that beautiful food and thoughtful design bring people together and turn little moments into lasting memories.

Enter your date of birth

Coffee and alcohol get along very well. However, to discover how, you need to be 18 or more

The abuse of alcohol is dangerous for your health. Consume with moderation.

Send this recipe

{{ recipe.title }}

This field is required Please provide a valid email address Please provide a valid email address Your email has been sent Error : Your email has not been sent