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Fallen Chocolate Souffle Cake with Raspberry Coulis

This cake is rich, dense, and definitely very chocolatey. Made with a full pound of bittersweet chocolate, eggs, a little sugar and Amaretto, it is decadent and delicious! We love to serve it with raspberry coulis and a dollop of vanilla whipped cream.
Servings 16 Servings
Prep Time 20 minutes
Cook Time 30 minutes

Equipment

  • 1 10-inch springform pan (or two 7-inch springform pans)

Ingredients

Fallen Chocolate Souffle Cake

  • 16 oz. 16 oz. bittersweet chocolate chips, or bars, coarsely chopped
  • 1 cup unsalted butter, cut into small pieces
  • 1/4 cup Amaretto (or your favorite liqueur like Kahlua or Cointreau)
  • 9 large eggs, separated and at room temperature
  • 3/4 cup light brown sugar

Garnishes

  • 1/2 cup heavy cream, whipped to stiff peaks
  • 1 recipe Raspberry Coulis (recipe below)
  • 1/3 cup dark chocolate shavings

Raspberry Coulis

  • 1/2 cup granulated sugar
  • 2 tbsp. water
  • 12 oz. fresh raspberries

Instructions

Fallen Chocolate Souffle Cake

  • Preheat oven to 350 F. Butter the bottom and sides of a 10-inch spring-form pan, or two 7-inch spring-form pans. Dust the bottom and sides with flour. (This really helps prevent the cake from sticking to the pan.)
  • Melt chocolate and butter together in a saucepan over low heat, or in the top of a double boiler. Stir until smooth. Remove from heat and cool to lukewarm. Stir in vanilla and Amaretto.
  • Meanwhile, beat egg yolks with brown sugar until very thick and the mixture forms a ribbon when beaters are removed. Gently fold chocolate mixture into the egg yolks.
  • Beat egg whites in your mixer, or in a bowl with clean and dry beaters until stiff peaks form. Gently fold the egg whites in three batches into the chocolate-egg yolk mixture. Do not over mix or beat the mixture, because you want the air to stay in the mixture.
  • When just blended, pour the mixture into the prepared pan(s). Bake 25-30 minutes for the 10-inch, and 20-25 minutes for the 7-inch pans, or just until the center of the cake is barely set and still a little bit jiggly. Remove from oven and cool completely. Refrigerate at least an hour, or overnight before serving.
  • When ready to serve, slice cake and serve with a dollop of unsweetened whipped cream (or barely sweetened with a little Amaretto or whatever liqueur you used), a drizzle of raspberry coulis, and chocolate shavings. We make our chocolate shavings by running a potato peeler over a bar of dark chocolate and it works out well, but if you have another method, that is great too!

Raspberry Coulis (Makes about 1 cup +/-)

  • Make a simple syrup by whisking the sugar and water together in a small pot. Bring the mixture to a boil and continue on a low boil until the sugar is dissolved and the mixture is slightly thickened. Remove from heat.
  • Meanwhile, place rinsed raspberries into the food processor. Pour warm simple syrup over the berries and process until smooth.
  • Strain the mixture through a mesh sieve to eliminate the seeds, pressing down through the sieve with the back of a spoon. Use a rubber spatula to scrape the strained sauce into the receptacle bowl. Mixture will cool down through the straining process. Pour into a container with a tight-fitting lid and set aside if using soon, or refrigerate until ready to serve. 
Course: Dessert
Keyword: fallen chocolate souffle cake, rich and dense bittersweet chocolate cake