I’ve been making this chocolate soufflé cake for years in individual ramekins, and I always serve them with vanilla ice cream and, more often than not, warm chocolate sauce. It’s pure bliss.
The texture falls somewhere between chocolate mousse and a fudgy brownie—or, as my friends call it, “cloud cake.”
This chocolate soufflé cake isn’t overly sweet and doesn’t feel heavy, largely because there’s no flour in it. Most importantly, it’s intensely chocolatey, thanks to the short ingredient list that allows the chocolate to take center stage.
You can make it up to three days before serving, and you can certainly play around with the decorations, though I love serving it just as is: with beautiful cracks across the top and a little unsweetened whipped cream on the side. And ice cream—oh my goodness, it’s so good with ice cream!
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- Did you love it? Check out more chocolate dessert recipes
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