{Amaretto Chocolate Souffle Cake} – Tort sufleu de ciocolata cu Amaretto

chocolate souffle cake

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O sa ziceti ca sunt dependenta de ciocolata 😀 Foarte posibil 😛 Asa ca iata-ma cu un nou desert cu ciocolata, unul aerat, pufos care se topeste in gura si are o aroma delicata de migdale si amareto. E usor de facut si delicios, zau ca nu are nevoie de vreo alta prezentare.


  • 250g ciocolata neagra, bucati
  • 100g unt moale
  • 6 linguri zahar
  • 4 oua
  • 2 linguri faina
  • 1 praf de sare
  • 2 linguri Amaretto
  • 2 linguri migdale feliate
  1. Topiti ciocolata si untul intr-un bol pe baie de aburi. Adaugati galbenusurile, 3 linguri de zahar, faina, sarea si Amaretto. Amestecati usor si dati deoparte.
  2. Mixati albusurile pana devin spumoase apoi adaugati cele 3 linguri de zahar ramase.
  3. Incorporati bezeaua in crema de ciocolata si turnati aluatul intr-o tava de 20cm diametru sau chiar mai mica daca vreti un tort mai inalt. Presarati migdalele feliate si coaceti la 180C 30-35 minute pana creste si crapa usor.
  4. Lasati-l sa se raceasca inainte de a-l servi. Sa va mai zic cat e de bun?! Mai bine va las sa il incercati.
chocolate souffle cake


I should maybe change the name of this blog into Chocolate Workshop cause I keep posting recipes that use chocolate. But I so love working with it in desserts and I’m sure you don’t mind seeing more and more chocolate recipes, do you?! This souffle cake was inspired by Christina Marsigliese – Scientifically Sweet. I added Amaretto mainly because I just bought a whole bottle of it and OMG, it tastes so good!  But I love the final cake and the Amaretto is a nice addition.. so airy, creamy and melts in your mouth with every bite, just perfect for a chocoholic like myself!


  • 250g dark chocolate, chopped
  • 100g butter, softened
  • 6 tablespoons sugar, divided
  • 4 eggs, separated
  • 2 tablespoons plain flour
  • 1 pinch salt
  • 2 tablespoons Amaretto
  • 2 tablespoons sliced almonds


  1. Mix the dark chocolate and butter in a bowl over a water bath and melt them together. Remove from heat and stir in the egg yolks, 3 tablespoons sugar, flour, salt and Amaretto. Mix well and set aside.
  2. Whip the egg whites until fluffy then add the remaining 3 tablespoons of sugar and keep mixing until the meringue is stiff and glossy.
  3. Gently fold the meringue into the chocolate batter and pour the mixture into a 20cm (or even smaller for a taller cake) diameter cake pan lined with parchment paper or greased with butter.
  4. Bake in the preheated oven at 350F for 30-35 minutes or until well risen.
  5. Let it cool down before serving. Need I say how good it is?! You will see for yourself if you try it.


chocolate souffle cake