Valentine's Day Gift of Love: Fallen Chocolate Souffle Cake

Before Hawaii: a story and recipe from The Baking Wizard!

Fallen Chocolate Soufflé Cake filled with rum mascarpone cream

What is a gluten-free option for a Valentine's Day dessert?

Here's a special dessert for Valentine's Day. It's a special kind of soufflé — a flourless gluten-free cake, actually — that is meant to fall before serving. How much fun is that? It’s similar to a classic soufflé batter but contains a goodly amount of extra butter, which makes it heavier than traditional soufflé formulas. It’s fudgy and chocolaty, somewhat like a pudding, and quite irresistible.

Are some souffles supposed to fall?

You begin to make this chocolate soufflé in the classic way, by beating the yolks and whites separately, adding melted butter and chocolate to the yolks, then folding in the whites carefully to keep as much air in the batter as possible. After carefully spreading the soufflé into the pan you put it into the oven and wait for it to rise—which it will, right to the top of the pan — and then you’ll beam with pleasure — not horror! — when you watch it slowly surrendering its uplifting air as it cools, becoming a mere shell of itself. How perverse is that? Well, in this case not at all, because I’ve designed this recipe to fall — not fail — so that you can fill the cake’s crater with a voluptuously smooth rich and rummy mascarpone cream.

What desserts can be made ahead of time?

You will have created a perfect dessert for Valentine’s Day or for any festive occasion. Why? Because you can make the soufflé cake a day ahead, whip up the filling and pile it into the cake a few hours before serving, then present this masterpiece to your sweetheart or party guests the moment you want to serve it. How great is that? This make-ahead cake will astonish your eyes and awaken your chocolate-loving taste buds. The whipped mascarpone and heavy cream filing holds its shape beautifully when you slice it. You’ll need an 8-inch springform pan.