The baking recipe you actually want to collapse: Emelia Jackson’s flourless chocolate souffle cake

Usually, a collapsed cake would be considered a failure. But in this celebratory dessert, the fallen meringue-like top is the crowning glory.

Emelia Jackson

June 18, 2023

Time:30 mins - 1 hourServes:8

This cake is more dessert than traditional bake. Its texture is a rich, decadent cross between a chocolate mousse, a chocolate cake and a chocolate fondant, making it the perfect ending to a celebratory meal. Do not be deterred by the name. While souffles are notoriously challenging to nail, the beauty of this cake is the rise and subsequent fall of its crisp, crackled, meringue-like top.

Technique of the month: Double boiling

Using a double boiler is a gentle and consistent way to melt chocolate so it will not overheat or burn. It may sound intimidating, but really it’s just a heatproof bowl set over a saucepan of simmering water. Make sure the water isn’t touching the bottom of the bowl, though, as this will be too hot! The steam of the water in the saucepan will gently melt the chocolate. This method is also used to make Swiss meringue (egg whites and sugar cooked then whipped to a billowy texture), marshmallows and nougat.

Ingredients

200g unsalted butter, chopped
200g dark chocolate (70%), chopped
6 eggs, separated
150g light-brown sugar
20g dark cocoa powder
½ tsp salt
1 tsp vanilla extract
50g caster sugar

Method

Step 1
Preheat the oven to 160C fan-forced (180C conventional). Line a 23cm springform cake tin with baking paper.
Step 2
Combine the butter and chocolate in a heatproof bowl set over a saucepan of simmering water and melt together until liquid and glossy. (You can also melt them together in the microwave in 30-second intervals on medium.) Set aside to cool slightly.
Step 3
Using an electric mixer fitted with the whisk attachment, whisk the egg yolks, brown sugar, cocoa, salt and vanilla until light, voluminous and aerated. If using any other flavourings (see Tips), add those in at this stage. Fold in the cooled chocolate mixture.
Step 4
Wash and dry the whisk attachment and whisk the egg whites in a separate bowl until soft peaks form. Slowly rain in the caster sugar and continue whisking until the sugar has dissolved and a meringue has formed. The meringue should have medium rather than stiff peaks – don’t over-whisk it or you won’t get that beautiful, crackled meringue-like top.
Step 5
Fold one-third of the meringue through the chocolate mixture, followed by the remaining meringue. Be careful not to over-mix and deflate the cake batter; maximum air retained here will lead to a beautiful big rise and subsequent crackled fall.
Step 6
Pour the batter into the cake tin and bake the cake for 45 minutes. It will rise up and appear glossy on the surface before deflating when it’s removed from the oven.
Step 7
Allow the cake to cool completely in the tin before trying to remove it. Once it’s cooled, I like to set it in the fridge for a good 2-4 hours to allow the fudgy centre to set, ensuring you get beautiful clean slices.
Step 8
When cool, cut the cake into wedges and serve with seasonal fruit and something cool and creamy to cut through the richness. (See Tips.)

Tips

Softy whipped Chantilly cream helps offset the cake’s bitter richness.iStock

Serve with seasonal fruits: roasted quince or rhubarb in autumn, citrus segments in winter, freshly scooped passionfruit in springtime or macerated berries in summer.
Don’t skip the cream! This rich bake needs something cold and creamy to cut through it all – think dollop cream, ice-cream, Chantilly cream or even chilled custard.
You can easily customise the flavour profile of this cake by adding some flavourings while whipping the eggs: orange zest, a shot of whisky or espresso, 1 teaspoon of mixed warm spices or even some peppermint extract (to taste).
This cake can be made a day ahead and left in the fridge overnight. Not only does this reduce your stress but it will result in a beautiful fudgy chocolate centre.