Keto 3-Ingredient Chocolate Souffle Cake Recipe

Desserts
Gluten Free
Paleo
Vegetarian
4/5
(8 reviews)
Keto 3-Ingredient Chocolate Souffle Cake
Zylo Recipes

Description

Indulge in the simple pleasure of this airy, three-ingredient chocolate cake. This recipe transforms just a few basic ingredients into a surprisingly elegant dessert, perfect for satisfying your sweet cravings with a light and fluffy texture. The magic begins by gently melting sugar-free chocolate pieces until smooth and glossy.

This melted chocolate forms the rich, decadent base of the cake. Fresh egg yolks are then whisked into the warm chocolate, creating a creamy and intensely flavored mixture. The key to the cake's ethereal lightness lies in the preparation of the egg whites.

They are whipped to stiff, glossy peaks, incorporating air that will give the cake its characteristic soufflé-like rise. These delicate peaks are then carefully folded into the chocolate-yolk base, ensuring that the batter remains light and airy. The resulting batter is then baked until it puffs up beautifully in the oven, its center slightly soft and yielding.

The cake should jiggle uniformly when gently shaken, indicating it's perfectly baked. Avoid overbaking, as the inside should remain slightly fudgy for the most delightful texture. The warmth enhances the rich chocolate flavor, making each bite a truly satisfying experience.

For an extra touch of indulgence, consider topping the finished cake with a dollop of homemade whipped cream or a scoop of your favorite vanilla ice cream. The cool creaminess of the topping complements the warmth and richness of the chocolate cake perfectly. For optimal flavor and nutrition, use pasture-raised eggs.

These eggs are known for their rich yolks and potential added nutritional benefits, making this simple cake not only delicious but also a potentially wholesome treat. If you find yourself with leftover cake, simply wrap individual slices tightly in plastic wrap and store them in the freezer. To enjoy later, thaw the cake in the refrigerator overnight until softened, then gently reheat it in the microwave until slightly warm.

This cake is a testament to the fact that simple ingredients, when combined with care and attention, can create something truly extraordinary.

Preparation Time

Prep Time
20 min
Cook Time
35 min
Total Time
55 min

Nutrition Information

Per 1 slice serving
C
Calories
410 Kcal

C
Carbs
6 g
Fi
Fiber
3 g
Sugar
3 g

P
Protein
9 g

C
Fats
38 g
Saturated Fats 24 g
Unsaturated Fats 11 g

Cholestrol 215 mg
Sodium 70 mg
Potassium 110 mg
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Ingredients

    1.
    Chocolate chips, sugar free
    Chocolate chips, sugar free
    8 oz
    2.
    Raw egg
    Raw egg
    8 large
    3.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    0.5 cup

Instructions

    1.
    Prepare an 8 springform pan with nonstick cooking spray. Cut a parchment paper round to fit in the bottom of the cake pan. To make a parchment paper round, form a square with the parchment paper and trim off any excess. Then fold the square in half into a triangle. Fold the triangle in half two more times. Place the point of the triangle into the center of the baking pan and trim the excess where the end reaches the outside of the cake pan. Open the triangle to form the circle. Check the fit and trim any excess paper to fit the bottom of the cake pan.
    2.
    Preheat the oven to 350 F (180 C). Place all the chocolate chips into a heatproof medium-sized mixing bowl. Place the bowl over a pot of simmering water, stirring the chocolate occasionally until completely melted. Set the chocolate aside to cool slightly.
    3.
    Crack the eggs into a bowl. Then separate the yolks from the whites. To do so, lift the eggs out of the bowl one by one and allow the whites to fall through your fingers. Beat the yolks into the melted chocolate one at a time until incorporated. The chocolate may seize up with the first few yolks, but continue beating each yolk in until each is fully mixed in.
    4.
    Beat the egg whites in a bowl with a whisk attachment until frothy. Add in the sweetener and beat until stiff peaks form. Beat (not fold) in of the stiffened egg whites into the chocolate mixture.
    5.
    Then add the remaining stiffened egg whites to the chocolate mixture, fold the mixture in carefully and gently so as not to deflate the whites. Pour into the prepared cake pan.
    6.
    Bake for 35-37 minutes. The cake should jiggle together in one mass. If the center jiggles apart from the rest of the cake give the cake 5 more minutes and reevaluate after the time has elapsed. Allow the cake to cool until slightly warm. Cut the cake into 8 pieces and serve warm. The center will still be slightly gooey and delicious.