Bittersweet Chocolate Fallen Soufflé Cakes Recipes
FALLEN CHOCOLATE SOUFFLE CAKE
Dense, intensely chocolate, and decadent, this cake is flourless, gluten free, and company worthy.
Time 45m
Number Of Ingredients 8
Steps:
- Cut parchment to cover the bottom of a 10" springform pan; place in pan.
- Grease and flour pan or spray liberally with Baker's Joy.
Nutrition Facts : Calories 499 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 154 milligrams cholesterol, Fat 31 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 53 grams sodium, Sugar 52 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
BITTERSWEET CHOCOLATE SOUFFLé
Dark and intense in flavor, yet with a light and custardy texture, a chocolate soufflé is an eternal showstopper of a dessert. To get that intense chocolate flavor, this version uses a base of melted butter and chocolate without any starch. Be sure to use excellent bittersweet chocolate, but if you prefer a slightly sweeter soufflé, feel free to substitute milk chocolate for all or part of the bittersweet. Or to move the soufflé in the other direction, substitute a chocolate with a higher cocoa solids ratio, 70 to 75 percent, which will decrease the overall sugar. For maximum "wow" factor, always serve a soufflé straight from the oven. Crème anglaise or chocolate sauce would be fine accompaniments, as would scoops of your favorite ice cream. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, dessert
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. For the best rise, make sure there is sugar covering all the butter on the sides of the dish.
- In a medium bowl, melt chocolate and butter either in the microwave or in a bowl over a pot of simmering water. Let cool only slightly (it should still be warm), then whisk in egg yolks and salt.
- Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture is fluffy and holds very soft peaks. Add sugar, 1 tablespoon at a time, beating until whites hold stiff peaks and look glossy.
- Gently whisk a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining whites in two additions, then transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a ¼-inch space between the dish and the soufflé mixture.
- Transfer dish to baking sheet in the oven, and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 25 to 35 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 31 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 116 milligrams, Sugar 29 grams, TransFat 1 gram
CHOCOLATE FALLEN SOUFFLé CAKE
Categories Cake Mixer Chocolate Egg Dessert Bake Quick & Easy Vanilla Fall Winter Engagement Party Double Boiler Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with a round of parchment or wax paper, then butter paper.
- Melt chocolate and butter in a large metal bowl set over a pan of barely simmering water (or in a microwave-safe large glass or ceramic bowl in a microwave at 50 percent power for 4 to 5 minutes), stirring frequently, then cool completely. Whisk in vanilla, salt, and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in flour.
- Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.
- Whisk about one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into springform pan, spreading evenly.
- Bake until a wooden pick or skewer inserted in center comes out with moist crumbs adhering, 35 to 40 minutes.
- Cool cake in pan on a rack 10 minutes. Remove side of pan and cool cake completely. Invert cake onto rack and remove bottom of pan, discarding paper, then invert cake onto a plate.
BITTERSWEET CHOCOLATE FALLEN SOUFFLé CAKES
Categories Cake Rum Chocolate Dairy Dessert Bake Quick & Easy Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Butter two 1 1/4-cup ramekins and coat the inside of each ramekin with granulated sugar, knocking out the excess. In a small metal bowl set over a pan of barely simmering water melt 4 ounces of the chocolate and 1 tablespoon of the butter with the espresso mixture and 1 tablespoon of the Kahlúa or rum, whisk the mixture until it is smooth, and remove the bowl from the heat. Let the chocolate mixture cool for 5 minutes and whisk in the yolks, 1 at a time. In a bowl with an electric mixer beat the whites with a pinch of salt until they just hold stiff peaks, whisk about one fourth of them into the chocolate mixture to lighten it, and fold in the remaining whites gently but thoroughly. Divide the batter between the ramekins and bake the cakes in the middle of the oven for 17 to 20 minutes, or until they are puffed and a tester comes out almost clean. Let the cakes cool in the ramekins on a rack for 3 minutes.
- While the cakes are baking, in another small bowl set over the pan of barely simmering water melt 2 ounces of the remaining chocolate with the remaining 1/2 tablespoon butter and the heavy cream and whisk the sauce until it is smooth. Remove the bowl from the heat and whisk in the remaining 1 tablespoon Kahlúa or rum.
- Pour half the sauce onto each of 2 dessert plates, run a thin knife around the edge of each ramekin, and invert a cake onto each plate. Top the cakes with the whipped cream and garnish them with the grated chocolate.
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FALLEN CHOCOLATE SOUFFLé CAKE - FAMILYSTYLE FOOD
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4.7/5 (7)Total Time 45 minsCategory ChocolateCalories 305 per serving
- Line the bottoms of 4 (4-inch) mini or 1 (8-inch) springform pans with a round of parchment paper. Brush softened butter all over the inside of the pan. Place the pan(s) on a baking sheet.
- Combine the chopped chocolate, cocoa, 1 cup of the sugar and the salt in a large mixing bowl. Pour the boiling water over and whisk until mixture is smooth and the chocolate is completely melted. Whisk in the egg yolks, vanilla extract and almond flour. Set aside.
- Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Gradually sprinkle in the remaining 1/2 cup sugar and continue beating until stiff but glossy.
FALLEN CHOCOLATE SOUFFLé CAKES - SANDRA VALVASSORI
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5/5 (3)Category DessertServings 8Total Time 40 mins
- Preheat oven to 400°. Brush insides and rims of ramekins with butter, using straight upward strokes all the way around sides. Place the 3 tablspoons sugar inside 1 ramekin (or pan) and swirl it around to coat. Tap out excess into the next ramekin and repeat until all ramekins are well coated, using more sugar if necessary. Set aside.
- Combine the chopped choclate and butter pieces in a large heatproof bowl. Place the bowl over a large saucepan with just a few inches of simmering water. (The bowl should not be touching the water). Stir gently with a rubber spatula just until chocolate is melted and mixture is smooth. Remove the bowl from the pan and set aside to cool slightly.
- In a medium bowl, whisk egg yolks, 1/3 cup sugar, vanilla extract, and salt. Slowly whisk yolk mixture into chocolate mixture and combine well.
- Using a stand mixer, or handheld electric mixer on medium speed, beat egg whites until frothy, about 30 seconds. Once the egg whites look frothy, increase speed to medium-high and with mixer running, gradually add remaining 1/3 cup sugar; beat until glossy and soft peaks form that hold their shape but aren't too stiff or dry, about 2 to 3 more minutes.
CHOCOLATE FALLEN SOUFFLé CAKE - JAMIE GELLER
From jamiegeller.com
Category DessertsEstimated Reading Time 1 min
- Spray a 9-inch springform pan with cooking spray and line bottom with a round of parchment or wax paper, then spray paper.
- Melt chocolate and butter in a large glass bowl in the microwave for 1-2 minutes, stirring frequently, then cool completely.
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