Best 7 Fallen Chocolate Souffle Mini Cakes Recipes

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When you crave a rich, decadent dessert that is also relatively easy to make, fallen chocolate souffle mini cakes will quickly top your list of favorites. These divine little cakes have a crispy outer shell while boasting a soft and gooey center. With just a few simple ingredients, you can whip up a batch of these mini cakes in less than an hour, including baking time. They are perfect for any occasion, including birthdays, holidays, and dinner parties. Moreover, they can be prepared ahead of time and reheated later, making them an ideal dessert for busy individuals.

Let's cook with our recipes!

CHOCOLATE FALLEN SOUFFLé CAKE



Chocolate Fallen Soufflé Cake image

Categories     Cake     Mixer     Chocolate     Egg     Dessert     Bake     Quick & Easy     Vanilla     Fall     Winter     Engagement Party     Double Boiler     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 8

12 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1 1/2 sticks (3/4 cup) unsalted butter, cut into tablespoon pieces
1 1/2 teaspoons vanilla
1/4 teaspoon salt
3/4 cup sugar
5 large eggs, separated and at room temperature for 30 minutes
1/4 cup all-purpose flour
Accompaniment: ice cream or lightly sweetened whipped cream

Steps:

  • Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with a round of parchment or wax paper, then butter paper.
  • Melt chocolate and butter in a large metal bowl set over a pan of barely simmering water (or in a microwave-safe large glass or ceramic bowl in a microwave at 50 percent power for 4 to 5 minutes), stirring frequently, then cool completely. Whisk in vanilla, salt, and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in flour.
  • Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.
  • Whisk about one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into springform pan, spreading evenly.
  • Bake until a wooden pick or skewer inserted in center comes out with moist crumbs adhering, 35 to 40 minutes.
  • Cool cake in pan on a rack 10 minutes. Remove side of pan and cool cake completely. Invert cake onto rack and remove bottom of pan, discarding paper, then invert cake onto a plate.

FALLEN CHOCOLATE SOUFFLE MINI CAKES



Fallen Chocolate Souffle Mini Cakes image

Very simple but delicious dessert - not too sweet, but satisfies one's chocolate needs. Can be served immediately or cooled for at least 1 hour and reheated at 375 degrees F (190 degrees C) for 10 minutes. Serve with vanilla ice cream (such as Breyer's®).

Provided by bckt

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 40m

Yield 8

Number Of Ingredients 6

4 eggs, separated
1 tablespoon white sugar, divided
1 (16 ounce) package semisweet chocolate chips (such as Nestle® TOLL HOUSE® Semi-Sweet Chocolate Morsels)
½ cup unsalted butter
1 tablespoon hot water
1 teaspoon all-purpose flour

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 6 glass custard cups; place cups on a baking sheet.
  • Beat egg whites and sugar together in a bowl using an electric mixer until stiff peaks form, 4 to 5 minutes.
  • Heat chocolate chips and butter in a pot over low heat, stirring frequently, until melted, about 5 minutes. Remove from heat. Add in 1 egg yolk at time, stirring continuously. Add water and flour, stirring continuously. Fold in the beaten egg whites until just combined. Fill each custard cup about 2/3 full with batter.
  • Bake in the preheated oven until cakes rise slightly over the top of the cups and cracks form on their surface, 15 to 18 minutes.

Nutrition Facts : Calories 424.7 calories, Carbohydrate 34 g, Cholesterol 123.5 mg, Fat 32 g, Fiber 4 g, Protein 7.3 g, SaturatedFat 18.1 g, Sodium 36.6 mg, Sugar 29.8 g

BITTERSWEET CHOCOLATE FALLEN SOUFFLé CAKES



Bittersweet Chocolate Fallen Soufflé Cakes image

Categories     Cake     Rum     Chocolate     Dairy     Dessert     Bake     Quick & Easy     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 8

6 ounces fine-quality bittersweet (not unsweetened) chocolate, chopped, plus grated bittersweet chocolate for garnish
1 1/2 tablespoons unsalted butter
2 teaspoons instant espresso powder dissolved in 1 tablespoon hot water
2 tablespoons Kahlúa or dark rum
2 large egg yolks
3 large egg whites
3 tablespoons heavy cream
lightly sweetened whipped cream as an a accompaniment

Steps:

  • Preheat oven to 375°F. Butter two 1 1/4-cup ramekins and coat the inside of each ramekin with granulated sugar, knocking out the excess. In a small metal bowl set over a pan of barely simmering water melt 4 ounces of the chocolate and 1 tablespoon of the butter with the espresso mixture and 1 tablespoon of the Kahlúa or rum, whisk the mixture until it is smooth, and remove the bowl from the heat. Let the chocolate mixture cool for 5 minutes and whisk in the yolks, 1 at a time. In a bowl with an electric mixer beat the whites with a pinch of salt until they just hold stiff peaks, whisk about one fourth of them into the chocolate mixture to lighten it, and fold in the remaining whites gently but thoroughly. Divide the batter between the ramekins and bake the cakes in the middle of the oven for 17 to 20 minutes, or until they are puffed and a tester comes out almost clean. Let the cakes cool in the ramekins on a rack for 3 minutes.
  • While the cakes are baking, in another small bowl set over the pan of barely simmering water melt 2 ounces of the remaining chocolate with the remaining 1/2 tablespoon butter and the heavy cream and whisk the sauce until it is smooth. Remove the bowl from the heat and whisk in the remaining 1 tablespoon Kahlúa or rum.
  • Pour half the sauce onto each of 2 dessert plates, run a thin knife around the edge of each ramekin, and invert a cake onto each plate. Top the cakes with the whipped cream and garnish them with the grated chocolate.

CHOCOLATE SOUFFLE CAKE



Chocolate Souffle Cake image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 7

3/4 cup plus 1 tablespoon unsalted butter
1 cup sugar, plus more for dusting pan
6 1/2 ounces best-quality semisweet chocolate, chopped
3 egg yolks
1 egg
6 egg whites
Cocoa powder or confectioners' sugar, for dusting

Steps:

  • Heat oven to 300 degrees. Grease a 10-inch springform pan with 1 tablespoon butter, and dust generously with granulated sugar.
  • Melt chocolate and butter over simmering water in a double boiler, about 6 to 8 minutes. Remove from heat and set aside to cool.
  • In an electric mixer fitted with the whisk attachment, whip yolks and whole egg with 2/3 cup sugar on a high speed, until it is pale yellow and falls in a thick ribbon when the beater is raised, about 5 minutes. Scrape down the sides of the bowl once or twice during mixing. Set aside.
  • In an electric mixer, using a second whisk attachment and bowl, (both should be clean and free of grease) whip egg whites with remaining 1/3 cup sugar on high speed until thick and foamy, about 3 to 4 minutes. Set aside. While egg whites are beating, add the cooled, melted chocolate slowly to the yolk mixture.
  • Temper whipped egg whites by mixing in about 1/4 cup of the chocolate mixture. Then gently fold egg whites into the chocolate yolk mixture, working quickly to maintain the volume of egg whites; the mixture will have a slightly marbleized appearance.
  • Pour batter into prepared pan, and place on a parchment-lined baking sheet. Bake in oven for 50 to 60 minutes. Remove from oven and allow to cool in the pan on a cooling rack. When completely cool, gently run a knife around the edges of the pan and release spring. Dust with cocoa powder or confectioners' sugar before serving.

CHOCOLATE SOUFFLE CAKES



Chocolate Souffle Cakes image

Yoplait® 99% Fat Free creamy vanilla yogurt provides a simple addition to these chocolate soufflé cakes - served with whipped topping - a delicious dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 8

Number Of Ingredients 15

1 oz sweet baking chocolate
1 tablespoon margarine or butter
1 teaspoon instant espresso coffee (dry)
2 egg whites
2 whole eggs, separated
1 cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup Gold Medal™ all-purpose flour
1/4 cup baking cocoa
1/4 teaspoon ground cinnamon
1/4 cup chocolate-flavored syrup
4 teaspoons powdered sugar
1/2 teaspoon instant espresso coffee (dry)
Cool Whip fat-free frozen whipped topping, thawed, if desired

Steps:

  • Heat oven to 375°F. Spray bottoms only of 8 jumbo muffin cups or 10 ounce (large size) custard cups with cooking spray. In 1-quart saucepan, heat chocolate, margarine and 1 teaspoon coffee over low heat, stirring constantly, until melted and smooth; cool slightly.
  • In medium bowl, beat 4 egg whites with electric mixer on high speed until stiff peaks form; set aside.
  • In another medium bowl, beat egg yolks and yogurt on medium speed until blended. Gradually beat in granulated sugar, brown sugar and chocolate mixture. Stir in flour, cocoa and cinnamon just until blended. Fold in egg whites. Spoon into muffin cups.
  • Bake 20 to 22 minutes or until firm to the touch. Cool 5 minutes (centers of cakes will sink slightly). Remove from muffin cups to cooling rack. Cool 15 minutes.
  • In 1-quart saucepan, heat syrup, powdered sugar and 1/2 teaspoon coffee over low heat, stirring constantly, until smooth.
  • Place cakes on individual plates. Drizzle with topping. Serve with whipped topping.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

FALLEN CHOCOLATE SOUFFLE MINI CAKES



Fallen Chocolate Souffle Mini Cakes image

Very simple but delicious dessert - not too sweet, but satisfies one's chocolate needs. Can be served immediately or cooled for at least 1 hour and reheated at 375 degrees F (190 degrees C) for 10 minutes. Serve with vanilla ice cream (such as Breyer's®).

Provided by bckt

Categories     Chocolate Cake

Time 40m

Yield 8

Number Of Ingredients 6

4 eggs, separated
1 tablespoon white sugar, divided
1 (16 ounce) package semisweet chocolate chips (such as Nestle® TOLL HOUSE® Semi-Sweet Chocolate Morsels)
½ cup unsalted butter
1 tablespoon hot water
1 teaspoon all-purpose flour

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 6 glass custard cups; place cups on a baking sheet.
  • Beat egg whites and sugar together in a bowl using an electric mixer until stiff peaks form, 4 to 5 minutes.
  • Heat chocolate chips and butter in a pot over low heat, stirring frequently, until melted, about 5 minutes. Remove from heat. Add in 1 egg yolk at time, stirring continuously. Add water and flour, stirring continuously. Fold in the beaten egg whites until just combined. Fill each custard cup about 2/3 full with batter.
  • Bake in the preheated oven until cakes rise slightly over the top of the cups and cracks form on their surface, 15 to 18 minutes.

Nutrition Facts : Calories 424.7 calories, Carbohydrate 34 g, Cholesterol 123.5 mg, Fat 32 g, Fiber 4 g, Protein 7.3 g, SaturatedFat 18.1 g, Sodium 36.6 mg, Sugar 29.8 g

CHOCOLATE SOUFFLE/MOLTEN CAKE



Chocolate Souffle/Molten Cake image

These chocolate cakes are just as good as the ones you get from any decent restaurant. Be aware that instead of the being super-sweet, they are actually semi-sweet which is what I like about it. They are great with chocolate or coffee based ice-cream/gelato. If you prefer to be a little more healthy, they can be garnished with powdered sugar+berries as this recipe suggested. I sometimes like to just sprinkle with cinnamon as chocolate is ciinamon's best friend in my book. My favorite way is to splash a shoot of Amaretto over the cake and ice-cream. Substituing the applesauce for the butter is to lower the fat content, and strong chocolate flavor should be able to cover the after taste of splenda as well.

Provided by Poison_Ivy

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup unsweetened applesauce
4 ounces dark chocolate chips or 4 ounces semi-sweet chocolate chips
2 eggs
1/4 cup Splenda granular
1 tablespoon Splenda granular
2 teaspoons whole wheat flour
3 ounces raspberries
2 tablespoons powdered sugar

Steps:

  • Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat.
  • Beat eggs and sugar with a hand mixer in a medium bowl until sugar dissolves.
  • Beat egg mixture into chocolate until smooth.
  • Beat in flour.
  • Adjust oven rack to middle position; heat oven to 450 degrees.
  • Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
  • For Souffle texture, bake for about 8-10 minutes.
  • For Lava/Molten cake, remove cakes from oven as soon as the batter begins to puff to make sure center is not set.
  • To remove the cakes without them being fallen apart, place a large plate over the muffin tins and flip over quickly.
  • Serve immediately.

Nutrition Facts : Calories 216.6, Fat 11.2, SaturatedFat 5.8, Cholesterol 105.8, Sodium 39, Carbohydrate 29, Fiber 3.6, Sugar 20.5, Protein 4.8

Tips:

  • Make sure all your ingredients are at room temperature before you start baking. This will help the batter to mix together more smoothly and evenly.
  • Don't overmix the batter. Overmixing can make the cakes tough.
  • Be careful not to overcook the cakes. The centers should be slightly gooey.
  • Let the cakes cool completely before serving. This will help them to set and firm up.
  • Serve the cakes with your favorite toppings, such as whipped cream, ice cream, or fresh berries.
  • If you don't have ramekins, you can bake the cakes in a muffin tin. Just be sure to grease the muffin cups well.

Conclusion:

Fallen chocolate souffle mini cakes are a delicious and elegant dessert that is perfect for any occasion. They are easy to make and can be customized with your favorite toppings. So next time you're looking for a special dessert, give these cakes a try!

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