Sunken Chocolate Souffle Cakes - Kraft Recipes Top
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Sunken Chocolate Souffle Cakes

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Make It

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  • 1. Preheat the oven to 350F. Butter two 1-cup ramekins or custard cups. In a small saucepan over low heat, or in a microwave, melt the chocolate with the butter; let cool slightly. Stir in the vanilla.
  • 2. In a bowl, beat the egg, sugar and salt with an electric mixer at high speed until pale yellow, about 3 minutes. With a rubber spatula, stir in the flour and baking soda, then the melted-chocolate mixture and the milk. Scrape into the prepared ramekins.
  • 3. Bake the cakes until they feel spongy around the edges but soft in the center, about 15 minutes. Let cool slightly. Dust with confectioners' sugar. Serve warm or at room temperature with whipped cream or ice cream.

Special Equipment Needed


You can prepare the cakes through Step 2 up to 3 hours in advance. Cover and refrigerate until ready to bake. Add 5 minutes to the baking time.

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