Chocolate Souffle Cake with Irish Cream Whipped Cream and Caramel Drizzle
Perfect for celebrations, nobody will care that this is a gluten free cake. It's deep chocolate flavor and melt in your mouth texture will satisfy all chocolate cravings.
Course
Cakes/Dessert
Cuisine
North American
Keyword
chocolate, gluten free, St. Patrick's Day
Prep Time30minutes
Cook Time30minutes
Total Time1hour
Servings15servings
Calories504kcal
AuthorBarry C. Parsons
Ingredients
For the cake
1pounddark chocolate, chopped (at least 50% cocoa)
1cupunsalted butter
10extra large eggs, room temperature
1/2tspfine salt
3/4cupsugar(divided into 1/2 and 1/4 cup)
1tspvanilla
½cupcocoa
For the Irish Whipped Cream
2cupswhipping cream
4rounded tbsp icing sugar(powdered sugar)
1/3cupBailey’s Irish Cream Liqueur
Instructions
Grease two 9 inch cake pans and dust with cocoa. Line the bottoms with parchment paper to easily release the cake when baked.
Melt the butter and chocolate in a double boiler just until melted, set aside to cool almost to room temperature.
Stir in the cocoa, vanilla and salt until smooth.
Separate the eggs and beat the whites to soft peaks.
Slowly beat in the 1/2 cup of sugar to form a meringue.
Transfer to a large mixing bowl.
Beat the egg yolks and 1/4 cup sugar until light and foamy and fold into the meringue along with the chocolate mixture.
Divide the batter equally into the cake pans and bake at 350 degrees F for about 30 to 40 minutes or until the center of the cakes spring back when lightly touched.
Cool in the pans for about 20 minutes before removing them and cooling completely on a wire rack.
To make the Irish Cream Whipped Cream
Beat all ingredients together to firm peaks.
Divide into 2 equal portions to frost center and top of the cake.
Drizzle with caramel sauce. Serve with additional caramel sauce on the side.
Recipe Notes
This cake will fall somewhat in the pans as it cools, this is perfectly normal for this recipe.