Amazing Mini Chocolate Souffle Cakes

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Introduction: Amazing Mini Chocolate Souffle Cakes

About: I'm an Electrical Engineer with "engineer disease." I need to always be making, fixing or learning about something.

These amazing mini chocolate cakes are possibly the best tasting and easiest recipe I have ever made.  They are also called flour-less chocolate cakes or souffles.  They have no flour in them so they are Gluten free.

This recipe has 4 ingredients.  It can be prepared in about 5 minutes and baked in about 20 minutes after that.  It requires no electric mixer, no double boiler, no sifting, and can be fun to make (and eat) with kids.  I like mine with a scoop of vanilla ice cream on top!

This Instructable includes the simple recipe and a short video to show you how to make them. 

Step 1: The Video


The how-to video is here:
Amazing Mini Chocolate Cake Video

Step 2: Get Your Ingredients Together

This will serve 4 people.

Ingredients:
  • 3 Eggs
  • 1/2 Cup Sugar
  • 1 Cup Semi Sweet Chocolate Chips
  • 1/2 Stick Butter
Tools:
  • 4 ramekin bowls (ours are 3"x 1.5" interior dimensions)
  • 1 mixing bowl
  • 1 small pot
  • 1 measuring cup
  • 1 whisk or long spoon
  • Oven and pot holders

Note:  The ramekins are oven proof and nice to display the mini cakes in.  They cost about $1 each on Amazon.   If you don't have these ramekins handy, use small oven safe bowls.


Step 3: Mix the Eggs and Sugar

  • Preheat the oven to 350 degrees F.
  • Crack and mix the 3 eggs in the mixing bowl.
  • Add the sugar to the eggs.


Step 4: Mix the Chocolate and Butter

  • Put the pot on the stove top and set to medium low heat.
  • Add the butter to the pot. 
  • When the butter is half melted, add the chocolate chips to the pot.
  • Mix the chocolate chips and butter until the mixture is ALMOST all liquid then shut off the heat.
  • Pour the egg/sugar mixture INTO the butter/chocolate pot.
  • Mix some more until it thickens slightly.

Step 5: Get Baking

  • Pour the mixture from the pot into the 4 ramekins.  Fill to about 3/4 of the height.
  • Set the ramekins in the oven which should now be at 350 degs F.
  • Bake for 20 minutes
  • Open oven and using tongs or a pot holder, WIGGLE the ramekin.
  • If the center of the ramekin jiggles like jello, add 5 more minutes of cook time.

Step 6: Remove From the Oven

  • When done baking, carefully remove the ramekins from the oven.
  • Set them out to cool for 5 minutes.  Watch them deflate slightly as they cool.

Step 7: Easy Clean Up

This is another awesome thing about this recipe.  Cleanup is a breeze.  See the picture.

Step 8: Final Thoughts

You can get creative and top with raspberry jam, ice cream or mix in nuts before baking.    I hope you enjoy making and eating these as much as we have.

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10 Comments

These are delightful. I'm on my second batch.
Thanks for sharing.

1 reply

Enjoy them! Have a great holiday.

this looks really good i never made or tried a souflet before

1 reply

Well, go for it Ann! Let us know how they turn out.

This Amazing Mini Chocolate Cake seems so easy and looks solo delicious! What a great instructable video. The young girl looks as though she really has the hang of baking desserts. Very well thought through! TK

Oh my! I love chocolate and those cakes looks delicious, i need to cook one. =)

How many calories?

You would have won me over with just the chcolate cake, but then you mentioned ice cream and raspberry jam and now my mouth won't stop watering! I know what I'm doing with those extra eggs in the fridge!

2 replies

Just to check, is half a stick of butter half a cup?

Thanks Penelope! 1/2 Stick of butter = 1/4 cup

Here are some other conversions for the USA:
1 stick of butter = 1/4 pound
1 stick of butter = 1/2 cup
1 stick of butter = 8 tablespoons
1 stick of butter = 4 ounces
1 stick of butter = 113 grams