Nutella and Dark Chocolate “Souffle” Cake


Serves 12


2 lb Chocolate, dark semisweet
1 lb Butter
1.5 cup Heavy Cream
2 cup Sugar
1 ea Nutella (13 oz container)
15 ea Eggs, separated


Melt chocolate, butter, Nutella, sugar and cream over double boiler. Stir until creamy Ganache is formed. (Do not overheat to prevent butter from separating)

Use 4 oz disposable aluminum foil utility cup (cupcake molds.) Spray liberally with nonstick spray and set aside.

Whip egg whites to a stiff “froth”. Do not take to strong peaks. Whip egg yolks into Ganache and mix thoroughly. Fold in frothy egg whites and mix until batter is smooth. (This recipe is NOT like a true soufflé, you can whip egg whites in quickly and aggressively) Pour batter into presprayed liners. Fill ¾ way to the top. DO NOT OVERFILL.

Bake custard at 350 degrees for 30-45 minutes in water bath, or until custard is set firmly. Rotation of pan is recommended, halfway through cooking process.

Pull from oven and let cool at room temperature. The dessert can then be chilled, but should be served at room temperature.

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