Chocolate Souffle Layer Cake Wmascarpone Cream Recipes

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CHOCOLATE SOUFFLE CAKE



Chocolate Souffle Cake image

Provided by Florence Fabricant

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 12

6 tablespoons soft unsalted butter, plus butter for greasing pan
1 pound 1 ounce good-quality semisweet chocolate
5 1/2 tablespoons instant espresso powder
1/3 cup plus 2 tablespoons boiling water
8 extra-large eggs, separated and at room temperature
2/3 cup plus 1 tablespoon sugar
Pinch of salt
3 cups heavy cream
1 cup sifted confectioners' sugar
1/4 cup cocoa (approximately)
1 tablespoon walnut or hazelnut oil
2 cups sliced almonds, toasted

Steps:

  • Preheat oven to 350 degrees. Butter a heavy-duty jellyroll pan 10 by 15 inches. Line the bottom of the pan with wax paper, allowing it to extend about two inches past the ends. Butter the paper.
  • Combine 9 ounces of the chocolate with 1 1/2 tablespoons of the espresso powder and 1/3 cup plus 1 tablespoon of the boiling water in the top of a double boiler. Stir until smooth and set aside to cool.
  • Beat the egg yolks until very thick and light. Gradually beat in the sugar. Stir in the cooled chocolate mixture and set aside.
  • Beat the egg whites with a pinch of salt, by hand in a copper bowl if possible, until they form peaks but are still of a creamy consistency. Do not overbeat. Stir one-quarter of this mixture into the chocolate mixture, then fold in the rest.
  • Spread the batter in the prepared pan. Bake about 20 minutes, until puffy and beginning to shrink from the sides of the pan. The surface will also have lost its sheen and will spring back when touched lightly. Remove the cake from the oven and allow to cool on a rack for 45 minutes.
  • Meanwhile, dissolve the remaining 4 tablespoons espresso in the remaining tablespoon of boiling water. Stir until syrupy, then refrigerate.
  • Beat the cream in a chilled bowl until thick, like sour cream, but not yet stiff. Sift in the confectioner's sugar, beating, then the cooled espresso. Refrigerate.
  • Place remaining chocolate in the top of a double boiler. Stir when melted. Remove from heat and stir in the butter. Add the oil, stir; set aside.
  • To assemble the cake dust the top with half of the cocoa. Gently warm the bottom of the jellyroll pan by holding it over a low burner, moving it around. Cover the pan with a large flat baking sheet, invert the pan and the baking sheet together. Hold down the wax paper and lift off the jellyroll pan. Carefully peel off the wax paper. Dust the cake very lightly with the remaining cocoa.
  • Cut the cake in four equal portions crosswise. Using two broad spatulas, lift one of the portions onto a serving dish. Gently spread with some of the chilled espresso cream. Top with another portion of the cake, spread with more of the cream, add another cake layer, more cream, then the final cake layer. If any of the cake sections crack slightly while being transferred, don't worry. Icing will cover the flaws. Remove any excess cream from the sides of the cake with a spatula.
  • Refrigerate the cake for 30 minutes.
  • Mask the exposed parts of the platter with pieces of foil or wax paper, slipping them just under the edges of the cake.
  • If the glaze has set, warm it gently until it is fairly liquid. Pour about three-quarters of the glaze over the top of the cake, allowing it to drip down the sides. Smooth the top and cover the sides with the remaining glaze. Pat the toasted almonds all over the sides of the cake. Remove the protective paper or foil from the platter. Refrigerate at least one hour before serving.
  • Cut the cake with a thin knife warmed in hot water and wiped dry.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 24 grams, Carbohydrate 51 grams, Fat 54 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 27 grams, Sodium 107 milligrams, Sugar 43 grams, TransFat 0 grams

HEAVENLY CHOCOLATE SOUFFLé CAKE



Heavenly Chocolate Soufflé Cake image

Can't you just hear the "aahs" from family and friends when they see the chocolate dessert you've baked for them?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 12

Number Of Ingredients 14

1 2/3 cups semisweet chocolate chunks
1/2 cup butter or margarine
1/2 cup Gold Medal™ all-purpose flour
4 eggs, separated
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
Crushed hard peppermint candies, if desired
1/3 cup semisweet chocolate chunks
3 tablespoons granulated sugar
1/4 cup evaporated fat-free milk
1/2 teaspoon butter or margarine
1 cup whipping (heavy) cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 325°F. Grease springform pan, 9x2 1/2 inches, with shortening. In 2-quart heavy saucepan, heat 1 cup of the chocolate chunks and 1/2 cup butter over medium heat, stirring occasionally, until melted. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
  • In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 1/2 cup granulated sugar, 1 tablespoon at a time, until soft peaks form. Fold about 1/4 of the egg whites into chocolate mixture; fold chocolate mixture into egg whites. Spread in pan. Sprinkle 2/3 cup chocolate chunks evenly over top.
  • Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean (top will appear dry and cracked). Cool 10 minutes. Remove side of pan; leave cake on pan bottom. Cool completely on wire rack.
  • Just before serving, in 1-quart saucepan, heat 1/3 cup chocolate chunks, 3 tablespoons granulated sugar and the milk over medium heat, stirring constantly, until chocolate is melted and mixture boils. Remove from heat; stir in 1/2 teaspoon butter.
  • In chilled small bowl, beat all Sweetened Whipped Cream ingredients with electric mixer on high speed until stiff peaks form. Place cake on serving plate. Drizzle servings of cake with sauce. Serve with whipped cream. Sprinkle with candies.

Nutrition Facts : Calories 405, Carbohydrate 41 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 90 mg

CHOCOLATE MASCARPONE LAYER CAKE



Chocolate Mascarpone Layer Cake image

This is probably my favorite cake recipe of all time. Light, delicious, and rich, just not so easy to make. Garnish with fresh fruit or chocolate swirls.

Provided by chinchilla

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 5h45m

Yield 12

Number Of Ingredients 19

1 teaspoon unsalted butter
1 ⅛ cups chopped dark chocolate
1 cup unsalted butter
1 tablespoon instant coffee
5 large eggs, separated
⅓ cup brown sugar
1 pinch salt
5 tablespoons warm water
2 tablespoons cocoa powder
1 ⅛ cups chopped dark chocolate
⅞ cup light cream
5 ounces mascarpone cheese
1 tablespoon white sugar
1 pinch salt
1 cup chopped white chocolate
2 teaspoons gelatin powder
3 tablespoons water
⅞ cup light cream
5 ounces mascarpone cheese

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a springform pan with butter.
  • Place dark chocolate and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat. Stir in coffee and let cool slightly, about 5 minutes. Whisk egg yolks into the chocolate.
  • Whisk egg whites, brown sugar, and salt in a separate bowl until peaks are the consistency of firm snow. Fold into the chocolate mixture. Pour into the pan and smooth the top.
  • Bake in the preheated oven until firm, about 20 minutes. Cool for 1 hour.
  • Prepare the second layer while the first layer is cooling. Mix water and cocoa powder together in a bowl. Melt dark chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
  • Whisk cream, mascarpone cheese, sugar, and salt together in a bowl. Add cocoa powder mixture and melted chocolate. Pour over the first layer. Refrigerate until set, at least 30 minutes.
  • Meanwhile, prepare the top layer. Melt white chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
  • Dissolve gelatin powder in water; let stand for 5 minutes. Heat in a double boiler until melted, 2 to 3 minutes. Mix into the melted chocolate.
  • Whisk cream until soft peaks form. Add mascarpone cheese and mix until smooth. Fold in the chocolate-gelatin mixture. Pour over the second layer. Refrigerate cake until firm, at least 3 hours.

Nutrition Facts : Calories 652.2 calories, Carbohydrate 36.8 g, Cholesterol 191.6 mg, Fat 54.7 g, Fiber 2.4 g, Protein 8.4 g, SaturatedFat 27.7 g, Sodium 99.6 mg, Sugar 31.3 g

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