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Chocolate Soufflé Cake Bars

2023-02-20 - Written by: Emily J. Miller

chocolate cake dessert

Chocolate Soufflé Cake Bars

Rich, decadent chocolate soufflé cake bars, perfect for satisfying any chocolate craving.

The title of the recipe

Ingredients

  • 1 and 1/2 sticks (12 tablespoons) unsalted butter, plus more for greasing the pan
  • 2 cups (250g) confectioners' sugar
  • 4 large eggs, separated
  • 1/2 cup (60g) all-purpose flour
  • 1 teaspoon salt
  • 1 cup (120g) granulated sugar
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (30g) unsweetened cocoa powder
  • 8 ounces (225g) high-quality dark chocolate, broken into small pieces
  • 1 teaspoon vanilla extract

Instructions

Preheat and Prepare the Pan

Preheat your oven to 375°F (190°C). Grease an 8-inch square baking pan with butter and line it with parchment paper.

Make the Cake Batter

In a medium bowl, whisk together the flour, confectioners' sugar, and salt. Set aside.

Melt the Chocolate and Butter

Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Remove from heat and stir in the butter until fully incorporated.

Whisk Together Egg Yolks and Sugar

In a large mixing bowl, whisk together the egg yolks and granulated sugar until light and fluffy, about 3-4 minutes.

Temper the Egg Yolk Mixture with the Chocolate Mixture

Gradually pour the warm chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This is called tempering the mixture.

Fold in Whipped Egg Whites

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the tempered chocolate mixture until no white streaks remain.

Add Dry Ingredients and Vanilla

Sift the flour mixture over the cake batter and gently fold until just combined. Stir in the vanilla extract.

Pour the Batter into the Prepared Pan

Pour the batter into the prepared baking pan and smooth the top with a spatula.

Bake and Cool

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

Cut and Serve

Once cooled, lift the edges of the parchment paper to release the cake from the pan. Transfer the cake to a cutting board and cut it into bars. Dust with confectioners' sugar before serving.