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This chocolate soufflé cake from Athena Calderone of the stunningly beautiful eyeswoon blog (also chef, author, designer & all things creative) is hands down the most incredible chocolate cake.

I have now made it multiple times and no matter the occasion or number of people, it disappears before I can blink my eyes. People simply cannot get enough of this cake- myself included.

Like all of the recipes to come out of Athena’s kitchen (and I have tried them all)- the ingredients are high-quality, the steps simple and the result absolutely delicious.

The original version of the Chocolate Souffle Cake is found in the Cook Beautiful cookbook- which by the way I cannot recommend enough. It is my go-to hostess gift and I cook from there every single week.

The Cook Beautiful version of the cake infuses Earl Grey tea bags to get that subtle yet complex hint of citrus. To accompany the citrus theme is a recipe for candied kumquats to sprinkle on top- delicious and also beautiful for presentation.

The eyeswoon blog version does not call for the Earl Grey- it is a pure chocolate version of the same.

I have made it both ways and you cannot go wrong with either.

As with most recipes, I put own spin on it slightly adding a few things and it has become a true home-run.

Athena is all about using the highest-quality ingredients possible, and in this case, chocolate is the star of the show.

I found this bar by Fruition Chocolate at my local Whole Foods and it is the perfect dark chocolate- rich in cacao flavor but still sweet and complex with flavor notes of vanilla and bourbon. I used the 68% Dominican Hispaniola Dark.

I use about 4-5 bars as they are on the smaller side. My guilty secret here is the addition of one Hershey’s milk chocolate bar. The milky sweetness offsets the dark chocolate in a very subtle but amazing way. In full transparency, this was a happy accident. One time I did not have enough dark chocolate and worked with what was in the pantry. It ended up being even better so now I always slip in one Hershey bar.

I also double the vanilla and I add cinnamon- a good heavy shake, so maybe 1/2 a teaspoon. I actually do this in anything I bake, from cookies to muffins or pies I always double the vanilla and add cinnamon. I think it really just elevates the flavor profile and its just such an easy add.

This is a great dessert to make any time for the year. I have made it in the winter ( a la eyeswoon style) topping it with rosemary sprigs and winter citrus like blood and cara cara orange- pictured above.

I have also made it in the middle of the summer topping it with thyme sprigs, nectarines and berries. You can dress it up with anything you have and adjust seasonally.

The best part of this cake is that is is super rich yet incredibly light given the soufflé factor and the fact that it is basically flourless.

Make it for your next dinner party and let me know if you come up with any other interesting additions or combinations.



Serves 8 to 10


1 stick (4 ounces/115 g) unsalted butter, cut into 8 pieces, plus extra for the pan

12 ounces (340 g) fine-quality bittersweet chocolate, chopped

1 teaspoon pure vanilla extract

¼ teaspoon kosher salt

⅔ cup (135 g) sugar, divided

5 large eggs, separated and at room temperature

1 tablespoon all-purpose flour

Confectioners powdered sugar, for dusting the cake

Lightly sweetened fresh whipped cream or crème fraîche, for serving

1 Blood orange, Cara Cara orange or Kumquats, for finishing


Preheat the oven to 350°F (175˚C). Grease a 9-inch (23-cm) springform pan with butter, fit the bottom with a round of parchment paper, and grease the paper.

Combine the chocolate and butter in a large metal bowl, set it over a saucepan of simmering water, and stir frequently until the chocolate and butter are completely melted. Remove from the heat and let the mixture cool completely. Whisk in the vanilla extract, salt, and ⅓ cup (65 g) of the sugar. Add the egg yolks one at a time, whisking well after each addition. Whisk in the flour.

In a medium bowl, use an electric mixer set at medium-high speed to beat the egg whites together with a pinch of salt. Beat until soft peaks form, then add the remaining ⅓ cup (65 g) sugar a little at a time, and continue beating the whites until they hold stiff, glossy peaks.

Whisk about a quarter of the egg whites into the chocolate mixture, then use a rubber spatula to gently fold in the remainder. Pour the batter into the springform pan, spreading it evenly across the pan. Bake for 28 to 30 minutes, or until the cake’s center is slightly gooey and its edges pull away from the pan.

When the cake is finished baking, transfer it to a wire rack and let it cool for 10 minutes, then gently unmold it from the pan and let it cool to room temperature. Adorn the cake with sugar coated kumquats or citrus slices. Dust the top with powdered sugar.

Serve each piece of cake piled with the whipped cream or crème fraîche

Shop the Recipe:

Cook Beautiful by Athena Calderone

Fruition 68% Dominican Hispaniola Chocolate Bar

Live Beautiful by Athena Calderone


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