Chocolate Soufflé Cake (flourless)

I was undecided between chocolate mousse or cake... so I decided to make a bit of both.

I made the base of a mousse and then put it in the oven as if it were a soufflé. The cake was delicious... the kind that melts in your mouth. Not heavy at all.

Try it and you will love it.


150gr unsalted butter

150gr of cooking chocolate

4 eggs

150gr of sugar

vanilla, I use powder but you can use essence



  1. Heat the oven to 150C. Line a removable base pan with baking paper, set aside.
  2. Melt the butter and chocolate in a bowl over a bain marie, making sure not to let the bowl touch the water. When everything is melted, remove the bowl from the heat and let the chocolate mixture cool until it reaches room temperature.
  3. While the chocolate is melting, separate the eggs by placing the yolks in one bowl of the mixer and the whites in another. Add half the sugar to each bowl.
  4. In the bowl with the yolks, add the vanilla. Beat the yolks until they increase in volume and you get a lighter colored mixture. Set aside.
  5. With clean, dry whisk rods, beat the egg whites until stiff (but not too stiff).
  6. Make sure the chocolate mixture is at room temperature, so as not to cook the yolks. Turn the chocolate mixture into the bowl with the beaten yolks, fold in until well blended. Add the egg whites and incorporate gently.
  7. Turn the batter into the prepared pan and bake for 30 to 40 minutes or until the cake has risen but is still soft inside.
  8. Remove from the oven and let cool, I personally like to eat it warm. It's even more delicious the next day!