Chocolate Soufflé Cakes
Batch Size:
Yield:
Main
| Amount | Ingredient |
|---|---|
| Chocolate72% | |
| Unsalted Butter | |
| Egg Yolks | |
| Granulated Sugar | |
| Cake Flour | |
| Salt½ tsp | |
| Egg Whites | |
| Granulated Sugar |
Scaled ingredient total1,522.5 g
Prep Method 5
- 1.Melt the chocolate and butter in a bowl large enough to accommodate the entire recipe. Set aside and cool to about 110°F (43°C).
- 2.In a mixer fitted with a whisk attachment, whisk the egg yolks, sugar, flour, and salt until a thick ribbon is achieved.
- 3.In a separate mixing bowl, make a medium peak French meringue with the egg whites and sugar.
- 4.Fold the egg yolk mixture into the ganache, followed by the meringue.
- 5.Portion into prepared molds. Bake at 350°F (177ºC) for about 9 minutes; serve immediately.
U of M Equivalency
XX Weight = XX Volume = XX Each
If you would like to use this recipe by weight, volume, and even by the portion - you can customize that here.For example, if your recipe yields 1 quart, weighs 850 grams, and each portion is 85 grams, toggle off the standard conversion and enter '850 grams = 1 quart = 10 portions'.
Standard Weight - Volume ConversionWhen toggled on, conversions are locked to 8oz = 1 cup. Toggle off to customize.
Weight
=
Volume
=
Each
Recipe Cost
There is not enough information to calculate cost. Please verify the below:- This recipe and all its sub-recipes must include Total Yield
- All ingredients in this recipe and its sub-recipes must be defined
- All ingredients in this recipe and its sub-recipes must have a purchase cost
- All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
- If this recipe exists in multiple concepts or locations, there is a cost at each concept/location
Ingredient and sub-recipe costs used to calculate this recipe.
Ingredient / Sub-Recipe ( | )Cost
ChocolateThis ingredient is not yet set with a purchase cost and unit—
Unsalted Butter$2.9008
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Egg YolksThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.1015
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Cake FlourThis ingredient is not yet set with a purchase cost and unit—
Salt$0.0023
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Egg WhitesThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.1451
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Total Yield1,520 g
Total Cost$3.1497
Cost Per G:$0.0021
Partial estimate; unpriced ingredients are excluded. 40% of ingredient weight is priced.
4 costing issues
- Chocolate: no active USD purchase price with a convertible package size
- Egg Yolks: no active USD purchase price with a convertible package size
- Cake Flour: no active USD purchase price with a convertible package size
- Egg Whites: no active USD purchase price with a convertible package size
Nutrition label
Complete the items below to generate a final label.
!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data7 of 8 connected
✓Unsalted ButterButter, stick, unsalted430 g›!ChocolateAdd nutritional data400 g›✓Egg WhitesEgg, white, raw, fresh300 g›✓Egg YolksEgg, yolk, raw, fresh200 g›✓Granulated SugarSugars, granulated100 g›✓Granulated SugarSugars, granulated70 g›✓Cake FlourWheat flour, white, cake, enriched20 g›✓SaltSalt, table2.5 g›Nutrition Facts
Serving size100 g
Amount per serving
Calories100
% Daily Value*
- Total Fat 27g
- 34%
- Saturated Fat 1.5g
- 6%
- Cholesterol 210mg
- 69%
- Sodium 105mg
- 5%
- Total Carbohydrate 13g
- 5%
- Dietary Fiber 0g
- 0%
- Total Sugars 0g
- Protein 4g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.
Draft calculation · 74% mapped. Scaled batch: 1527 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.
Additional details
- Yield: eleven 4 oz molds
- The cakes can be par-baked at 350°F (177ºC) for 4½ minutes. At that point, they can be cooled, wrapped, and frozen. To finish, bring to room temperature and bake to order for about another 4½ minutes, until very soft and moist in the center without falling apart when unmolding.