Have made this several times and always get rave reviews. I typically use 3:1 ratio of good quality dark chocolate to semi-sweet instead of the 1:1 ratio in recipe. Also sub orange juice for water for a richer flavor.
Dark-Chocolate Soufflé Cake
katherineandrew Posted: 12/16/09
jankp1 Posted: 01/20/10
I used a 10" springform pan, since I did not have a 9". I cooked it for 32 minutes and it was only a tiny bit dry on the edges. 30 minutes would be just about right. It was still a nice finished height, about 1.5 to 2 inches tall. It did not rise too high in the middle or sink dramatically. I would recommend this size pan and cooking time. It had a lovely, creamy texture. We called it the "chocolate cloud".
BabyCook Posted: 06/03/10
This makes amazing cupcakes. The flavor is strong and decadent (you would never think it was light) and the coffee set of the chocolate perfectly. The texture of the cake was very moist, almost like a chocolate lava cake, and really melt-in-your-mouth delicious. I HIGHLY recommend it!
ramona22 Posted: 01/06/12
Even with the substandard ingredients available in my area, this cake was out of this world!
GeniMT Posted: 02/14/13
This is a very rich and delicious cake and comes together exactly as the directions imply. I definitely feel like it's best when served with berries.
Kimxxx Posted: 11/18/12
I took this to a wine tasting. Everyone absolutely loved it. It takes some time to make but it is very rich, chocolatey and delicious.
mickeyengland Posted: 07/09/14
We had company for dinner Sunday and I made this for dessert. It was so easy to make I couldn't believe it! I threw it together Sat. night at 9:00. I used bittersweet chocolate instead of semisweet, used only 1 T of instant coffee and didn't use any Kahlua. All I can say is it was sinful, sinful, sinful! Everybody loved it and I would definitely make it again and again!