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  • Chocolate Soufflé Cake

Chocolate Soufflé Cake


  • 4 eggs, room temperature and separated
  • 1/2 cup + 1 tablespoon white sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter or margarine, melted
  • 6 1/2 tablespoons all-purpose flour
  • 1/3 cup Bedre Milk Chocolate Wafers, melted
  • 1/2 teaspoon salt
  • 2 cups lukewarm milk
  • Powdered sugar for dusting


  1.  Preheat oven to 325 degrees F. Lightly grease an 8×8-inch baking pan and set aside.
  2. In a metal bowl, beat egg whites with a hand mixer on low for 30 seconds, then add 1 tablespoon white sugar and continue beating on high until stiff peaks form. Set aside
  3. In a separate large bowl, use hand mixer to beat egg yolks with 1/2 cup sugar until light and fluffy, about 2-3 minutes. Add vanilla, butter and melted chocolate; continue mixing for an additional 2-3 minutes.
  4. Fold in flour and salt.
  5. Slowly beat in milk until completely incorporated.
  6. Gently fold egg whites (1/3 at a time) into batter. Note: this will seem extremely difficult to do gently since your egg whites will float around in the batter as you fold. Don’t worry: you should still see some white bits in the batter when you’re finished. Be sure not to whisk the egg whites, since doing so will deflate your cake.
  7. Pour batter into prepared pan and bake for 40-55 minutes in preheated oven, or until the custard layer has set and the center of the pan jiggles only slightly when shaken.
  8. Serve warm or allow to chill overnight for at least 6 hours before dusting with powdered sugar and serving. Store leftovers in a tightly sealed container in the refrigerator.


Prep Time: 20 minutes

Cook Time: 50 minutes

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