What are your favorite dessert recipes? One of my signature creations is this Chocolate Soufflé Cake, which I originally found on the Food Network.

A few quick notes:

  1. Want to know my secret ingredient? Mo’s Dark Bar – 62% dark chocolate with Hickory smoked uncured bacon. Just 3 ounces makes it taste magical!
  2. I recently tried halving the recipe and was very excited about the results. Not all dessert recipes can simply be cut in half with good results, but this one can!

Favorite Dessert Recipes: Chocolate Soufflé Cake

Please note this is the full recipe.

This Chocolate Soufflé Cake recipe works just as well halved!

This Chocolate Soufflé Cake recipe works just as well halved!


  • 1 cup (2 sticks) unsalted softened butter, plus extra for buttering molds
  • 8 ounces bittersweet chocolate, chopped
  • 1/2 teaspoon instant espresso powder
  • 4 large eggs
  • 4 large egg yolks
  • 2/3 cup granulated sugar
  • 4 teaspoons all-purpose flour, plus more for dusting molds
  • 3 Tablespoons Frangelico or hazelnut liqueur
  • 1 cup fresh raspberries
  • 1 cup fresh strawberries
  • Fresh mint, for garnish


Preheat oven to 450 degrees F.

Butter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour.

In a small saucepan, bring to a boil 2 inches of water. In a large glass bowl, add butter, chocolate and espresso powder. Lower the heat and place the bowl over the simmering water. Slowly whisk the mixture until the chocolate is almost completely melted. Remove the bowl from the heat and continue to whisk until all the chocolate has melted. Allow to cool slightly.

In a large bowl add the eggs, yolks and sugar. Using an electric mixer, beat until light, fluffy and pale in color. Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.

Divide the batter between the molds. Line a baking sheet with parchment paper. Place the chocolate molds onto a baking sheet and place in the oven for 7 minutes. If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours. When ready to bake, place refrigerated chocolate molds onto the baking sheet and place in the oven for 10 minutes. The top and sides should be cooked and dry and the inside will be runny.

Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds. Then lift 1 corner of the ramekin and the cake should slip out. Sprinkle about 1/2 teaspoon Frangelico over each cake. Spoon berries around the chocolate cake and garnish with mint. Serve warm.

Download and print the recipe here.

Have you had any success halving your favorite dessert recipes? Share your experiences with me via Facebook, Twitter, Google + or any of my other social media accounts!

Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: Dinner-Diva.com for more info.