Heavenly Chocolate Soufflé Cake Recipes

CHOCOLATE SOUFFLE CAKE

Steps:

• Heat oven to 300 degrees. Grease a 10-inch springform pan with 1 tablespoon butter, and dust generously with granulated sugar.
• Melt chocolate and butter over simmering water in a double boiler, about 6 to 8 minutes. Remove from heat and set aside to cool.
• In an electric mixer fitted with the whisk attachment, whip yolks and whole egg with 2/3 cup sugar on a high speed, until it is pale yellow and falls in a thick ribbon when the beater is raised, about 5 minutes. Scrape down the sides of the bowl once or twice during mixing. Set aside.
• In an electric mixer, using a second whisk attachment and bowl, (both should be clean and free of grease) whip egg whites with remaining 1/3 cup sugar on high speed until thick and foamy, about 3 to 4 minutes. Set aside. While egg whites are beating, add the cooled, melted chocolate slowly to the yolk mixture.
• Temper whipped egg whites by mixing in about 1/4 cup of the chocolate mixture. Then gently fold egg whites into the chocolate yolk mixture, working quickly to maintain the volume of egg whites; the mixture will have a slightly marbleized appearance.
• Pour batter into prepared pan, and place on a parchment-lined baking sheet. Bake in oven for 50 to 60 minutes. Remove from oven and allow to cool in the pan on a cooling rack. When completely cool, gently run a knife around the edges of the pan and release spring. Dust with cocoa powder or confectioners' sugar before serving.

HEAVENLY CHOCOLATE SOUFFLé CAKE

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.

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Steps:

• Preheat oven to 375º F. Adjust oven rack to the lower-middle position of the oven. Grease six 6-ounce soufflé dishes or ramekins with 1 tablespoon butter. Coat bottom and sides with 2 tablespoons sugar; dump out any excess.
• Microwave chocolate and 1/4 cup butter in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Pieces may retain some of the their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
• Whisk egg yolks, one at a time, into chocolate mixture. Whisk in vanilla extract and salt.
• Beat egg whites in large mixer bowl until soft peaks form. Beat in cream of tartar. Gradually beat in 1/4 cup granulated sugar until stiff peaks form. Fold 1/2 cup egg white mixture into chocolate mixture to lighten. Fold in remaining egg white mixture gently but thoroughly. Divide batter among prepared ramekins. Smooth tops and clean excess batter from rims. Place on baking sheet.
• Bake for 15 to 17 minutes or until puffed and center still moves slightly. Serve immediately.

HEAVENLY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees. Prep 8-inch square baking pan.
• Combine flour, cocoa and salt in a small bowl.
• In a large mixing bowl, beat butter, sugar and brown sugar until creamy.
• Add 2 eggs, one at a time, beating well after each addition, add vanilla extract and mix well.
• Gradually beat in flour mixture.
• Reserve 3/4 cup of batter and spread the remaining batter into prepared baking pan.
• Sprinkle nuts and white chocolate chips over batter.
• Drizzle caramel topping over the top.
• Beat remaining egg and reserved batter in the same large bowl until light in color.
• Stir in semi-sweet chocolate morsels and spread evenly over the caramel topping.
• Bake for 30 to 35 minutes or until center is set.
• Remove from oven and cool completely in pan on wire rack. Cut into bars and serve.

HEAVENLY CHOCOLATE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; add to the creamed mixture alternately with water, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Fill and frost as desired.

HEAVENLY CHOCOLATE CAKE

Steps:

• For best results, prepare cake 1 day in advance.
• Bake cake in a 9 x 13 inch cakepan according to package directions.
• Let cool completely.
• With the end of a wooden spoon, poke holes in cake.
• Pour sweetened condensed milk over top of cake; let soak in for 5 minutes.
• Pour caramel ice cream topping over cake; let soak in for 5 minutes.
• Ice cake with whipped topping.
• Sprinkle crushed candy over top.
• Chill overnight.