Go Back Email Link
+ servings
overhead shot of red velvet cake with three slices cut into it, fairy lights, red ranunculus, and cake knife

Flourless Red Velvet Fallen Soufflé Cake

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Author: Traci
Light, airy, and extra chocolate-y! This Flourless Red Velvet Fallen Soufflé Cake is the ultimate holiday treat. The absolute best part? This cake is naturally gluten free and SO good!

Ingredients

  • 1 ½ cups semi-sweet chocolate pieces
  • 3 Tablespoons salted butter melted
  • 5 large eggs separated
  • cup granulated sugar
  • ¾ teaspoon red food coloring

Instructions

  • Heat oven to 350 degrees F.
  • Spray an 8-inch round pan with baking spray. Set aside.
  • Place chocolate pieces in a medium bowl.
  • Microwave in 15 second intervals, stirring after each, until chocolate is completely melted.
  • Whisk in melted butter and egg yolks. Set aside.
  • Beat egg whites at high speed of an electric mixer until they start to thicken.
  • Slowly stream in sugar while continuing to beat.
  • Add red food coloring.
  • Continue to beat to stiff peaks.
  • Fold chocolate mixture into remaining meringue.
  • Pour into prepared pan.
  • Bake for 20-25 minutes, until a toothpick or tester comes out with a few crumbs still on it.
  • Remove from oven and allow to cool in pan for 10 minutes before turning out.

Notes

  • Be sure to follow the recipe exactly!
  • Do not over cook this cake. It needs to be slightly underdone.
  • When beating the egg whites, be sure nothing else gets in them! No water, no egg yolks. The littlest thing can cause your egg whites not to whip. Be vigilant!
  • If your egg whites won't whip, add a pinch of cream of tartar.
  • Folding in the chocolate into the egg whites properly can be a bit tricky. Use the fold and cut through technique for best results!
  • Try not to lose all the air from the egg whites when folding them in! This is what gives the cake some lift and keeps it from being dense.
  • Use baking spray and line the pan with parchment for the best results!
  • Tap the cake pan against the counter as the cake cools to ensure that you achieve that fallen look.

Nutrition

Serving: 1slice | Calories: 310kcal | Carbohydrates: 26g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 85mg | Potassium: 236mg | Fiber: 3g | Sugar: 21g | Vitamin A: 317IU | Calcium: 40mg | Iron: 3mg