Day 192: Heavenly Chocolate Souffle Cake

My summer is just getting busier and busier. Instead of relaxing with a glass of lemonade, I'm running around getting my oldest daughter ready to go camping with the young women from our church. How much stuff does one person need to camp for 4 days? Let me tell you-- A LOT!  We spent all day shopping and packing. 

Anyway, we had this cake for dessert last night. My hubby has a birthday this week, and since my daughter will be gone we decided to celebrate a few days early. I found this recipe here. It has remarkably few ingredients and is really easy.

Heavenly Chocolate Souffle Cake
10" dutch oven

1 2/3 cups semisweet chocolate chips
1/2 cup butter
1/2 cup flour
4 eggs, separated
1/4 teaspoon cream of tarter
1/2 cup sugar
Sweetened Whipped Cream (below)
Chocolate Sauce (below)

Grease bottom and side of a 10" dutch oven with shortening. In a separate 8" or 10" dutch oven, melt 1 cup of the chocolate chunks or chips and the butter over about 5 coals, stirring occasionally. Cool 5-10 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.

In large bowl, beat egg whites and cream of tarter with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold about one fourth of the egg whites into chocolate mixture, then fold the chocolate mixture into the egg whites. Spread in pan. Sprinkle remaining 2/3 cup chocolate chips evenly over top.

Bake 35-40 minutes at 325° or until toothpick inserted in center comes out clean and the top appears dry and cracked. Cool 10 minutes. Remove from pan. Cool completely on wire rack.

Top servings of cake with whipped cream and drizzle with sauce.

Sweetened Whipped Cream

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla

In chilled small bowl, beat all ingredients with electric mixer on high speed until soft peaks form.

Chocolate Sauce

1/3 cup semisweet chocolate chips
1/4 cup milk or evaporated milk
3 tablespoons sugar
1/2 teaspoon butter

In an 8" or 10" dutch oven, heat chocolate chunks, sugar, and milk over about 5 coals, stirring constantly, until chocolate is melted and mixture boils. Remove from heat, stir in butter.

The Finished Product

Before the cream and chocolate sauce

The Review

This is so rich and yummy!  It was also really easy.  I had the whole thing ready to bake in just a few minutes.  I also love that it uses pantry staples.  I personally think this screams for vanilla bean ice cream (doesn't everything?).  Even though its so simple, its nice enough for company.  Dress it up with some fresh raspberries and a mint sprig and it would be beautiful.  Grade A.