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6-Ingredient Chocolate Ganache Soufflé Cake

6-Ingredient Chocolate Ganache Soufflé Cake
JoAnn Swenson / Floriole Bakery, Chicago

Chef notes

Whether you celebrate the Jewish holiday of Passover or not, this kosher-for-Passover Chocolate Ganache Soufflé Cake from pastry chef Sandra Holl at Chicago's Floriole bakery will add a little decadence to any celebration. 

Part of the observance of the Jewish holiday of Passover is a semi-restricted diet (in addition to leavened bread, Jews are supposed to avoid foods made with wheat, barley, rye, spelt and oats), but that doesn't mean the eight-day stretch has to be devoid of delicious food.

"This rich, super chocolatey cake is always a major crowd pleaser," says Holl.

Chef's Notes: It is normal for the cake to sink in the center. If you don't like this, feel free to bake the cake for an extra 15 to 20 minutes. The end result will be drier, but you will have a more regular looking cake. Once cake is chilled, unmold by gently using a knife to loosen the edges. Then release the spring form or invert and gently tap the bottom of the cake pan. If the cake does not release right away you can coax it out of the pan using a hot water bath or kitchen blow torch.

"The idea is to warm the bottom of the pan enough to release the cake without melting the chocolate," says Holl. "Running a blow torch across the bottom of the pan for a few seconds or slightly submerging the bottom of the pan in a warm water bath for about 15 seconds should do the job."


  • 12 ounces dark chocolate, chopped
  • 1 stick unsalted butter, room temperature
  • 2 tablespoons cocoa powder, plus a little extra to prepare the pan
  • 5 eggs
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • Lightly sweetened whipped cream or powdered sugar, for serving



Preheat the oven to 350°F.


Butter a 9-inch cake pan or spring form pan and dust with cocoa powder.


Combine the chopped chocolate with the stick of butter and gently melt in a bowl over simmering water or in bursts in the microwave. Once melted, set aside to cool as you prepare the rest of the ingredients.


Separate the egg whites from the yolks.


Whisk the egg yolks into the chocolate-and-butter mixture.


Add the cocoa powder into the chocolate mixture.


In the bowl of a stand mixer, add the egg whites and salt. Whip on medium speed until the mixture is frothy before slowly adding the sugar as the whites whip. Stop the mixer once the whites are at a medium firm peak.


With a rubber spatula, gently fold 1⁄3 of the egg white mixture into the chocolate mixture. Once incorporated, then gently fold the remaining meringue into the mixture.


Fill the cake pan with the batter and bake for about 40 minutes or until the cake is set on the sides, souffléd yet bit gooey in the center.


Remove and let the soufflé cool for an hour, then refrigerate for 4 hours before attempting to unmold. Serve with lightly sweetened whipped cream or a dusting of powdered sugar.