This gluten free Earl grey chocolate souffle cake is rich, moist, and melts in your mouth but actually tastes quite light. It’s perfect for Valentine’s Day and any other occasions.
I know it’s been a bit quiet since last year. In early December I was in a bad car accident and have been taking time off to let my body heal. Physical therapy is helping a lot but my activities are still limited at the moment. On a good day, I can get into the kitchen and bust out a full meal but my mom and Vu have taken on more cooking so I don’t have to be on my feet as much. One thing I miss a lot is baking. With Valentine’s Day coming up, I definitely have chocolate on my mind.
As a way of showing appreciation for how much Vu has taken on since my accident, I wanted to bake for him. Given that chocolate cake is his all time favorite dessert, I couldn’t think of a better cake than this Earl Grey chocolate souffle cake from Cook Beautiful.
A souffle cake might sound intimidating but it’s just egg yolks and beaten egg whites combined with a few other ingredients to make a cake that puffs up during baking and collapses once cooled. The egg yolks lend a wonder, velvety texture and keep the cake moist while the beaten egg whites make it really light and contribute to the crackly top. Athena used all purpose flour in the recipe but I substituted it for almond flour to add another layer of texture in the cake.
My favorite part of the cake is probably the Earl grey flavored chocolate which gives it a nuanced beautiful citrus note at the end. Athena paired the cake with candied kumquats and they complemented the rich dark chocolate flavor so well. If you can’t find kumquats, candied oranges would taste just as delicious. I served the cake with creme fraiche instead of whipped cream and it provided the perfect tang to cut through the sweetness of the chocolate.
Vu, my friends, and coworkers devoured this cake and I can’t blame them! Who wouldn’t love a rich and moist chocolate cake that melts in your mouth but actually tastes quite light! I have made this cake so many times that I can bake it in sleep. This gluten free Earl grey chocolate souffle cake is elegant, timeless, and will go down in my books as one of the best chocolate cakes ever. If you’re searching for the perfect chocolate cake for Valentine’s Day, look no further!
If you’re looking for Valentine’s Day dessert inspiration, you might like: Earl Grey chocolate pots de creme, blood orange panna cotta, chocolate pudding with raspberries and sea salt, and chocolate cake with espresso butter cream.
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Gluten Free Earl Grey Chocolate Souffle Cake
- 1/2 cup organic whole milk
- 2 tbsps Earl Grey loose tea leaves
- 12 ounces fine-quality dark chocolate, chopped
- 1 stick unsalted butter, cubed
- 1/2 tsp pure vanilla extract
- 1/2 cup granulated sugar, divided
- 5 large organic eggs, separated and at room temperature
- 1/4 cup almond meal (ground almond)
- 2 tbsps cocoa powder, for dusting the cake
- 1/2 cup creme fraiche for serving
- 1/2 cup granulated sugar
- 1/2 cup water
- 2 cups kumquats, cut crosswise into thin slices
- In a small saucepan, heat the milk over medium-high heat until bubbling at the edges. Remove it from the heat and add the tea leaves in the milk to steep. Cover for 10 minutes, strain the liquid through a fine sieve and set aside.
- Preheat the oven to 350°F (175˚C). Grease a 9-inch (23-cm) round cake pan with butter. Line base and side with parchment paper.
- Combine the chocolate and butter in a large metal bowl, set it over a saucepan of simmering water on low heat. Stir frequently until the chocolate and butter are melted and smooth. Let the mixture cool to room temperature.
- Whisk in the infused milk, vanilla extract, and salt.
- In a large mixing bowl beat the egg yolks and 1/4 cup of sugar with an electric mixture until thick and creamy. Fold the egg yolk mixture into the chocolate mixture.
- Add in the ground almond flour.
- In a separate mixing bowl, use an electric mixer set at medium-high speed to beat the egg whites until soft peaks form while adding in the remaining sugar a tablespoon at a time. Continue beating the whites until they form stiff, glossy peaks. Use a rubber spatula to gently fold the egg whites into chocolate mixture in two batches.
- Pour the batter into the cake pan, spreading it evenly across the top with an offset spatula. Bake for 35-40 minutes, or until the cake’s center is slightly gooey and its edges pull away from the pan.
- When the cake is finished baking, transfer it to a wire rack and let it cool for 15 minutes, turn cake, top side up onto a wire rack and let it cool to room temperature. Dust the top with cocoa powder.
- To make the candied kumquats, in a small sauce pan bring water and sugar to a boil over medium-high heat until the sugar has dissolved. Add the kumquat slices, then reduce the heat to medium and simmer it until the kumquats are tender and translucent, about 15 minutes.
- Serve each piece of cake with creme fraiche and a spoonful of candied kumquats.