I don’t believe in dessert.  In fact, I don’t think anyone should ever eat dessert… unless… it’s FABULOUS!

Heavenly Chocolate Cream Cake falls into the fabulous category:

  • Four layers of luscious, flourless, chocolate souffle cake 
  • Smooth chocolate filling and clouds of vanilla whipped cream
  • Chocolate glaze poured over the top and finally grated chocolate pressed into the sides of the cake.  

This is pure CHOCOLATE HEAVEN.  It’s light, rich and decadently chocolate without being too sweet.  Well; that must be why the name of this gluten-free, Chocolate Lover’s cake is Heavenly Chocolate Cream Cake!

Precious Priti asked me to bring a Chocolate Whipped Cream Cake to a party so I created this cake and… everyone loved it!  Noreen said, “This is the best cake I have ever eaten in my life!”  And others said, “It’s so light!” And many more complimentary things; however there is something crazy about this cake; yes there is.  You see, I never had even one slice of it!  (Crazy right?)  So I wrote the description of this cake based on the descriptions of the people that ate it!  Here’s the scoop… I can’t eat dairy right now!  I break out in hives if I have any dairy at all! (Mercy!)  

For those of you who can enjoy dairy… I’ve heard that this cake is irresistible ~ let me know! 

Smiles and hugs to you all, Lynn

Heavenly Chocolate Cream Cake 
This European style, gluten-free cake is truly FABULOUS.  “This is the BEST cake I have EVER eaten!” that’s what people say after just one bite of Heavenly Chocolate Cream Cake!

Chocolate Souffle Cake
8 large eggs
2 cups (12 oz. package) high quality semi-sweet chocolate chips such as Guittard or Nestle or 12 oz. semi-sweet chocolate 
1/3 cup water
1/3 cup sugar 
1. Line two – 8” x 2” round cake pans with parchment paper.  Set aside.  Preheat oven to 325°F   

2.  Separate eggs, put whites in a large, grease-free mixing bowl.  Put yolks in a small bowl and set aside.

3.  In a large saucepan melt the chocolate and water together over very low heat, stirring constantly, until melted.  Remove from heat.  Quickly whisk in the egg yolks.  (A whisk works the best) Set aside.

4.  Beat egg whites and sugar together at low speed until combined then at high speed until stiff peaks form with an electric mixer.   

5.  Gently fold the chocolate mixture into the whites with your whisk until smooth and combined.  Divide the batter between the prepared pans.  

6.  Bake at 325 degrees F. just until the top of the cakes crack, about 19 minutes.  A toothpick will not come out clean.  Cool on a wire rack.  As the cakes cool they will fall.  

When the cakes are cool.  Run a knife around the edges to loosen them.  Place a large piece of plastic wrap on top of each cake; then put a dinner plate on top of the plastic wrap.  Now hang on to everything and flip the cake over onto the dinner plate.  Note: Parchment paper is terrific for getting cakes out of the pan.   

  • Wrap the cakes in the plastic wrap and freeze them ~ they are too delicate to handle without being frozen. 


Chocolate Glaze 
Vanilla Whipped Cream 
Grated Chocolate  


Melt together over very low heat, stirring constantly, until smooth and melted:
12 oz. semi-sweet chocolate
1/2 cup butter (I use salted butter)
1/2 cup heavy cream or evaporated milk


Place all in chilled mixing bowl and beat on low speed until mixed together, then on high speed until thick and fluffy.
2 cups heavy (whipping) cream
1/2 cup powdered (confectioners) sugar
2 teaspoons vanilla

I grated a large (one pound) 70% cocoa chocolate bar from Trader Joes.  It is really good chocolate; it’s inexpensive and gives me a mountain of grated chocolate! 

  • I grate the chocolate in advance with my food processor and store it in a tightly covered glass container in my cupboard for whenever the mood hits me to make a  chocolate cake.  You can grate chocolate by hand if you prefer; a box grater works well.


 Step by Step Pictures ~ How to make 
Heavenly Chocolate Cream Cake


1.  Cut each frozen Chocolate Souffle Cake layer in half so you have four thin layers.  Place one layer on your cake plate or on an 8 inch cardboard cake round.  Don’t worry if the layers aren’t  even; the Vanilla Whipped Cream will cover any unevenness.

2.  Spread the bottom layer with a thin layer of Chocolate Glaze. 
Top with one-third of the Vanilla Whipped Cream; spreading the whipped cream beyond the edge a little bit.  Repeat with the second layer of cake and the third layer.


 Now… I just need to add the top layer…




3.  This cake is so delicate!  The last layer was partially thawed so it began falling apart as I placed it on top.  But no worries!   
I gently smashed it into place on top of the whipped cream; the Chocolate Glaze will cover mistakes. 

4.  Pour the Chocolate Glaze on top of the cake; smooth the top a bit then push some the glaze over the sides with an offset spatula.  Start smoothing the sides.  

5.  Press grated chocolate into the sides of the cake.  Clean the plate with a dampened paper towel.  Cover the cake and chill until serving time.  Enjoy!  


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