COMMANDER'S CHOCOLATE SOUFFLE CAKES W/ WHITE CHOCOLATE SAUCE
A decadant single serving desert. The contrasting white sauce on chocolate cake makes for a very pretty presentation. I have had this dessert at Commander's Palace and it is divine!
Provided by Malriah
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- --sauce--.
- Bring cream to simmer in small saucepan.
- Remove from heat.
- Add white chocolate and whisk until melted.
- Stir in rum.
- Chill until just cool, whisking occasionally, about 30 minutes.
- --cakes--.
- Preheat oven to 400ºF.
- Butter six 3/4-cup soufflé dishes.
- Stir chocolate in top of double boiler over simmering water until melted.
- Cool 10 minutes.
- Mix sugar and eggs in processor until well blended.
- Blend in butter.
- Add flour; process until smooth.
- Blend in chocolate.
- Divide batter among prepared dishes.
- Place on baking sheet.
- Bake until cakes are puffed, tops look crusty and tester inserted into center comes out with wet batter still attached, about 18 minutes.
- Run knife around sides of cakes.
- Invert onto spatula; gently slide onto plates.
- Spoon sauce around cakes.
Nutrition Facts : Calories 474.1, Fat 30.2, SaturatedFat 17.9, Cholesterol 174.2, Sodium 76.4, Carbohydrate 43.7, Fiber 0.2, Sugar 33.7, Protein 6.6
WHITE CHOCOLATE SAUCE
Rich, creamy with a hint of brandy. An excellent topping for your favorite cake or served on your favorite bread pudding.
Provided by Dotty2
Categories Sauces
Time 5m
Yield 1 2/3 cups
Number Of Ingredients 5
Steps:
- Combine sugar and whipping cream in heavy medium saucepan.
- Heat and stir on medium heat for 1-2 minutes until sugar is dissolved.
- Boil gently for 3 minutes.
- Add vanilla and brandy.
- Stir and remove from heat.
- Stir in chocolate until melted and sauce is smooth.
- Cool.
Nutrition Facts : Calories 1215, Fat 85.6, SaturatedFat 52.7, Cholesterol 209.9, Sodium 146.5, Carbohydrate 94.7, Sugar 90.7, Protein 8.9
PASSOVER CHOCOLATE SOUFFLE CAKE
This recipe is good enough that I make it year round. I can't remember where I originally got it, but it's been a staple in my cookbook for years.
Provided by Suzanne Siegel
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees and adjust oven rack 1/3 up from bottom of oven.
- Grease a 10" bundt pan and sprinkle with granulated sugar, coating completely.
- Combine chocolate, butter or margarine and oil in the top of a double boiler over moderate heat.
- Cover and cook until almost completely melted.
- Whisk until completely melted and smooth.
- Remove from heat.
- Whisk the egg yolks gently.
- In a few additions, whisk 1/2 of the hot chocolate mixture into the yolks.
- Then add the yolks to the rest of the chocolate and mix.
- Add the sugar and vanilla and stir.
- Add salt to the egg whites, and beat until soft peaks form.
- Fold a dollop of the egg whites into the chocolate mixture to lighten.
- Then fold the chocolate into the rest of the egg whites until just combined.
- Pour into greased and sugared bundt pan.
- Bake at 300 degrees for about 1 hour, until done.
- Invert on to rach to cool.
- When cool, top with confectioners sugar if desired.
CHANTERELLE'S CHOCOLATE SOUFFLE CAKE (PESACHDIK)
From Luscious Chocolate Desserts by Lori Longbotham. I find choc truffle cakes too dense so was happy to find this and to realise I could make it for Passover. She suggests trying the alternating layers of cocoa and confectioners' sugar to decorate other desserts as it's "simple but stunning".
Provided by TempR
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Position a rack in the middle of the oven and preheat oven to 300°F.
- Butter and flour 9 inch spring form pan and line bottom with parchment paper.
- Melt the chocolate with the butter in a heatproof bowl set over a saucepan of about 1.5 inches of nearly simmering water, whisking until smooth.
- Remove bowl from heat and let cool to room temperature.
- Beat egg yolks and 3/4 cup of the sugar with an electric mixer on medium-high speed in a large deep bowl for 4 to 5 minutes, until very thick and pale.
- Beat egg whites with clean beaters in another large bowl just until the whites form soft peaks when the beaters are lifted. Beat in the remaining 1 tablespoon sugar.
- With a whisk or rubber spatua, gently fold in 1/3 of the cooled chocolate mixture into the egg yolk mixture. Then fold in 1/3 of the egg whites.
- Repeat, adding the chocolate and egg white mixtures alternately in thirds until all of the ingredients are combined.
- Transfer the batter to the prepared pan.
- Bake for about 30 minutes until the edges are firm and the centre is puffed but still a bit jiggly; do not overbake.
- Transfer to a wire rack to cool completely.
- To serve, remove sides of pan. Dust the cake with a layer of cocoa and then a layer of confectioners' sugar. Repeat with a second layer of cocoa and a final layer of sugar. Cut into thin wedges.
Nutrition Facts : Calories 291.8, Fat 22.9, SaturatedFat 13.1, Cholesterol 239.2, Sodium 65.5, Carbohydrate 16.6, Sugar 16.6, Protein 5.8
CHOCOLATE ITALIAN SOUFFLE CAKES
These are rich individual chocolate souffle cakes. The recipe comes from Cinzetti's Italian Market Restaurant and is one of our favorites on their buffet. If you want even more chocolate flavor, insert a small piece of bittersweet chocolate in the center of each cake before baking.
Provided by Mysterygirl
Categories Dessert
Time 27m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325.
- Combine chocolate and butter in the top of a double boiler, stirring until all is melted and combined.
- Whip eggs& sugar until light and fluffy.
- Mix flour into chocolate mixture.
- Gently fold the chocolate mixture into the whipped eggs being careful to not lose all the wonderful volume from the eggs.
- Spray either 12 muffin tins or 12 ramekins/souffle dishes wtih non-stick spray.
- Pour batter into prepared pans/dishes.
- Bake at 325 degrees for 9-12 minutes.
- Serve immediately.
- Note: You can prebake these and then reheat them in a preheated 325 degree oven for 2-3 minutes.
Nutrition Facts : Calories 216.4, Fat 17.7, SaturatedFat 10.5, Cholesterol 133.6, Sodium 170.6, Carbohydrate 11.4, Fiber 0.1, Sugar 9.5, Protein 3.5
INDIVIDUAL CHOCOLATE SOUFFLE CAKES
To serve four, use five teaspoons flour and double the remaining ingredients. Doubling the flour would make the base too heavy.
Provided by Chemaine
Categories Dessert
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Coat 2 (6 ounce) ramekins with cooking spray; sprinkle each with 3/4 tsp sugar.
- Combine 2 T sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.
- Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 T sugar, 1 tsp at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.
- Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350 for 15 minutes or until puffy and set.
- Sprinkle each souffle with 1/2 tsp powdered sugar. Serve immediately.
Nutrition Facts : Calories 153.4, Fat 0.7, SaturatedFat 0.3, Cholesterol 0.3, Sodium 36.2, Carbohydrate 35.7, Fiber 1.4, Sugar 30.6, Protein 3.5
JOY OF COOKING CHOCOLATE SAUCE
Make and share this Joy of Cooking Chocolate Sauce recipe from Food.com.
Provided by dangerousmezzo
Categories Dessert
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Place the chopped chocolate in a medium bowl. In a small saucepan, bring the half and half, butter, and sugar to a boil, stirring constantly. Pour the heated mixture over the chocolate.
- Let stand for 1-2 minutes, then stir until the chocolate is completely smooth. Add the vanilla, espresso powder and liqueur (if using), and stir to combine. Serve warm. If serving cool, sauce can be thinned with water--one teaspoon at a time. Cover and refrigerate for up to 2 weeks. Reheat over a low heat or in the microwave.
Nutrition Facts : Calories 1007.8, Fat 86.2, SaturatedFat 53.5, Cholesterol 75.3, Sodium 81.2, Carbohydrate 73.9, Fiber 19.3, Sugar 35, Protein 18.8
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