Fudgy Soufflé Cake with Warm Turtle Sauce

No more dashing from oven to table--just bake the soufflé; then serve warm, at room temperature, or chilled. Once it's fallen, it takes on the consistency of a dense fudge cake.

Yield: 6 servings (serving size: 1 wedge and 1 tablespoon sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 241
  • Calories from fat: 29%
  • Fat: 7.8g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.9g
  • Protein: 6.1g
  • Carbohydrate: 58.6g
  • Fiber: 0.4g
  • Cholesterol: 2mg
  • Iron: 1.6mg
  • Sodium: 182mg
  • Calcium: 54mg


  • Butter-flavored cooking spray
  • 1/4 teaspoon sugar
  • 1/2 cup unsweetened cocoa
  • 6 tablespoons hot water
  • 2 tablespoons stick margarine
  • 3 tablespoons all-purpose flour
  • 3/4 cup 1% low-fat milk
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 4 large egg whites
  • 3 tablespoons sugar
  • Warm Turtle Sauce


  1. Preheat oven to 375°.
  2. Coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle with 1/4 teaspoon sugar. Set aside.
  3. Combine cocoa and hot water in a bowl. Stir well; set aside.
  4. Melt margarine in a small, heavy saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Add milk, 1/4 cup sugar, and salt; cook 3 minutes or until thick, stirring constantly. Remove from heat. Add cocoa mixture; stir well. Spoon into a large bowl; let cool slightly.
  5. Beat egg whites (at room temperature) at high speed of a mixer until foamy. Add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold 1 cup egg white mixture into cocoa mixture; gently fold in remaining egg white mixture. Spoon into prepared soufflé dish.
  6. Bake at 375° for 35 minutes or until puffy and set. Remove from oven; serve warm, at room temperature, or chilled with Warm Turtle Sauce.
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