This Flourless Chocolate Souffle Brownie is such a neat, interesting and absolutely delicious dessert. Gluten-free and Keto-Friendly, simple ingredients such as eggs, chocolate and sugar come together to form this easy double-baked Flourless Chocolate Souffle Brownie.
By nature, I am not a pushy person.
I truly believe that we are all unique and all have the right to our own opinions.
However, today I am going to be a little on the pushy side...
You ABSOLUTELY need to try this dessert!
With the help of science, simple ingredients come together to form this wonderful combination of a light chocolate souffle top with a dense and intense chocolate brownie base.
ALL IN ONE PAN!!!!
Sounds crazy, right?
Well, I am here to tell you that I made it, I ate it and I loved it.
Join my craziness and try this Flourless Chocolate Souffle Brownie today!
*Recipe adapted from Delicious Magazine UK Edition*
Why is this Flourless Chocolate Souffle Brownie so AMAZING?
- it is gluten-free (actually, no flour is used at all)
- it is keto-friendly (or you can use regular sugar instead)
- it has only a couple of ingredients that can most likely be found in your pantry as we speak
- it is RIDICULOUSLY easy
- it combines a dense brownie with a light meringue...what more could one want?!
What ingredients do you need to make the Flourless Brownie?
- chocolate
- eggs
- butter
What ingredients do you need to make the Chocolate Souffle?
- egg whites
- sugar
- vanilla
- cocoa powder
- baking powder
How do you make this Flourless Chocolate Souffle Brownie?
Make the brownie base:
- Adjust the oven rack to the lower-middle position and heat the oven to 350 degrees.
- Grease and line a 9-inch spring-form pan making sure that the parchment paper rises at least 1 inch above the top of the pan.
- Wrap the outside of the pan with 2 sheets of wide heavy-duty foil
- Beat on high until the eggs are very thick and pale yellow, 5 to 8 minutes.
- While the eggs are mixing, melt the chocolate and butter together in a microwave-safe bowl, stirring often until the chocolate melts, 1-3 minutes.
- Transfer the mixture to a large mixing bowl.
- Let the mixture cool 1-3 minutes before adding the eggs.
- When the eggs are whipped, fold ⅓ of the egg mixture into the chocolate.
- Repeat twice more with the remaining whipped eggs and fold until the batter comes together and there are no streaks of egg left.
- Pour the mixture into the springform pan and place it in the oven to bake for 30 minutes.
To Make the Chocolate Souffle:
- In a large, clean and dry bowl, whisk the 4 egg whites to stiff peaks, adding the golden caster sugar a little at a time.
- Add the vanilla extract.
- Sift the baking powder and cocoa powder together, then fold into the meringue until even and glossy.
To Assemble the Flourless Chocolate Souffle Brownie
- Remove the chocolate brownie from the oven,
- Cover the top with the meringue.
- Return to the oven for a further 25 minutes or until the meringue puffs up and a crust forms on the top, but the center is still soft.
- Leave to cool in the tin (the middle will collapse slightly).
- Serve warm.
How can I make this in a smaller serving size of this Flourless Chocolate Souffle Brownie Cake?
Since there are only Mr. Grumbles and myself at home and since I try to make every recipe at least 2 times to make sure that all my ingredients, directions and measurements, I made this indulgent Flourless Chocolate Souffle Brownie in a smaller quantity.
In order to do so, simply divide all the ingredients in half and repeat the steps as listed above.
For the Brownie use:
- 1 stick butter, unsalted
- 5 oz chocolate (I used Trader Joe's 72 % Pound of Chocolate)
- 3 eggs
- 2 teaspoon instant coffee (optional)
- pinch salt
For the Chocolate Souffle use:
- 2 large egg whites
- ¼ cup brown sugar (I used Lakanto Golden)
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- ¼ cup unsweetened cocoa powder
The baking time was almost identical but I would check the brownie at the 20 and 25-minute mark just to make sure.
How do you store this Flourless Chocolate Souffle Brownie cake?
You can place this cake in an airtight container on the counter or place it in the fridge. We liked it better kept in the fridge and then gently warmed in the microwave before indulging!
If you like this Flourless Chocolate Souffle Brownie, you may also enjoy the following:
- White Chocolate Peanut Butter Cookies
- Peanut Butter Chocolate Cheesecake
- Chocolate Avocado Protein Bites (Gluten Free, Dairy Free, Nut Free, Egg Free)
- Carrot Cake Cheesecake (Keto, Gluten-Free, Nut-Free Option)
- Blackberry Upside Down Cake (Low Carb, Gluten-Free)
Flourless Chocolate Souffle Brownie
This Flourless Chocolate Souffle Brownie is such a neat, interesting and absolutely delicious dessert. Gluten-free and Keto-Friendly, simple ingredients such as eggs, chocolate and sugar come together to form this easy double-baked Flourless Chocolate Souffle Brownie.
- Total Time: 1 hours 20 minutes
- Yield: 12 servings 1x
Ingredients
For the Brownie
- 1 stick butter, unsalted
- 10 oz chocolate (I used Trader Joe's 72 % Pound of Chocolate)
- 6 eggs
- 1 tbsp instant coffee (Optional)
- pinch salt
For the Chocolate Meringue
- 4 large egg whites
- ½ cup brown sugar (I used Lakanto Golden)
- 1 tsp vanilla
- 1 tsp baking powder
- ½ cup unsweetened cocoa powder
OPTIONAL
- powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees F. Line a 8 in spring form pan with parchment paper on the bottom as well as up the sides, making sure that the parchment paper comes up 1 inch above the rim.
- Melt the butter and chocolate in a glass bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl.
- While chocolate is melting, beat the eggs on high speed until they double in volume (about 5 minutes)
- Fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.
- Pour in baking tin and bake for 30 minutes.
- Meanwhile, beat egg whites in a clean bowl until stiff peaks form. Slowly add the brown sugar 1 tablespoon at a time. Add in the vanilla extract and beat for 1 additional minute.
- Sift the cocoa powder and baking soda together and then sift them both into the meringue. Fold until the meringue is even and glossy.
- Once the brownie has baked, cover the top with the meringue. Return it to the oven and bake an additional 25 minutes or until a crust forms on the top but the center is still soft.
- Turn the oven off and leave the meringue in the oven for 30 minutes with the door slightly ajar.
- Serve warm.
Notes
- See post to make a smaller version of this cake
- Nutritional information is for sugar substitutes and Trader Joe's 72% pound plus chocolate
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: Gluten Free, Keto
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 6.5 g
- Fat: 19.9 g
- Carbohydrates: 14.2 g
- Fiber: 4.4 g
- Protein: 7 g
sarah says
Yummy!
Cat says
Glad you liked it!
Lucie Martin says
Made this tonight - very easy to make, super chocolate flavor and not overly sweet