Chanterelles Chocolate Souffle Cake Pesachdik 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.

CHOCOLATE FALLEN SOUFFLé CAKE

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.

CHOCOLATE SOUFFLE CAKES

Steps:

• Heat oven to 375°F. Spray bottoms only of 8 jumbo muffin cups or 10 ounce (large size) custard cups with cooking spray. In 1-quart saucepan, heat chocolate, margarine and 1 teaspoon coffee over low heat, stirring constantly, until melted and smooth; cool slightly.
• In medium bowl, beat 4 egg whites with electric mixer on high speed until stiff peaks form; set aside.
• In another medium bowl, beat egg yolks and yogurt on medium speed until blended. Gradually beat in granulated sugar, brown sugar and chocolate mixture. Stir in flour, cocoa and cinnamon just until blended. Fold in egg whites. Spoon into muffin cups.
• Bake 20 to 22 minutes or until firm to the touch. Cool 5 minutes (centers of cakes will sink slightly). Remove from muffin cups to cooling rack. Cool 15 minutes.
• In 1-quart saucepan, heat syrup, powdered sugar and 1/2 teaspoon coffee over low heat, stirring constantly, until smooth.
• Place cakes on individual plates. Drizzle with topping. Serve with whipped topping.

CHANTERELLE'S CHOCOLATE SOUFFLE CAKE (PESACHDIK)

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.

CHOCOLATE TRUFFLE FROSTING

Steps:

• Whip the heavy cream until stiff.
• Melt the chocolate over a double boiler.
• When the chocolate has melted, add the butter and stir until the butter melts.
• Allow the mixture to cool a bit.
• Add the whipped cream, the powdered sugar and cognac or coffee (if using), stir to combine.
• If the frosting is very liquid-y at this point, let it sit in the fridge until it becomes thicker and spreadable.
• Frost your cake and transfer to the fridge, allow the frosting to set before serving.

CHOCOLATE-CHUNK SOUFFLé CAKES

Steps:

• Preheat oven to 375°F. Butter and flour eight 3/4-cup soufflé dishes. Stir 8 ounces chopped chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Pour into large bowl. Whisk in yolks. Set chocolate mixture aside.
• Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 236°F swirling pan occasionally, about 5 minutes.
• Meanwhile, beat egg whites in another large bowl to soft peaks.
• Gradually beat boiling syrup into whites in slow steady stream. Continue beating until stiff, about 3 minutes. Fold whites into chocolate mixture in 3 additions. Divide soufflé mixture among prepared dishes. Place 1 chocolate chunk in center of each, pressing to submerge. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.)
• Bake soufflés until slightly puffed and softly set, about 15 minutes. Serve immediately.

INDIVIDUAL CHOCOLATE SOUFFLE CAKES

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.

BITTER CHOCOLATE SOUFFLé CAKE

Steps:

• 1. Preheat the oven to 400 degrees. Bring a pan of water barely to a simmer. Place the chocolate and butter in a double boiler or metal mixing bowl and place over the pan of hot but not simmering water. Heat, stirring occasionally, until the mixture has melted but is not too hot. Stir until smooth.
• 2. In a mixing bowl, whisk the egg yolks and 1/4 cup of sugar together until thickened slightly and lighter in color. Whisk in the flour and then the chocolate mixture.
• 3. Place the egg whites in a metal bowl and place over hot water until warmed slightly. Add 1 tablespoon of sugar and whip with an electric mixer on medium-low speed until soft peaks form. Gradually add 1 1/2 tablespoons more sugar. Turn the speed to high and add the last 1/2 tablespoon of sugar, whipping the whites to firm peaks.
• 4. Stir a third of the egg whites into the chocolate mixture. Fold in the remaining whites. Divide the batter among the tins. (The recipe can be made to this point up to 1 1/2 hours before serving; refrigerate).
• 5. Place the tins on a baking sheet and bake until the tops are puffed and feel firm to the touch but are very liquidy in the center, about 8 minutes (or a few minutes longer if they were cold).
• 6. Meanwhile, sift a little cocoa lightly over 8 dessert plates. Three minutes after the cakes are done, run the tip of a knife around the sides to loosen, and unmold the cakes onto the plates, rinsing the knife with hot water between each one. Serve immediately with vanilla ice cream or chocolate sorbet.

PASSOVER CHOCOLATE SOUFFLE CAKE

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.

MEXICAN CHOCOLATE SOUFFLé CAKES

Steps:

• Butter six 4 1/2-inch-diameter tartlet pans with 3/4-inch-high sides and removable bottoms. Place tartlet pans on baking sheet. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Add espresso powder and salt; stir to blend well. Cool to lukewarm, stirring occasionally.
• Using electric mixer, beat egg yolks, all but 1 tablespoon sugar, vanilla and cinnamon in large bowl until mixture is pale yellow and thick, about 5 minutes. Fold 1/4 of egg mixture into chocolate mixture. Fold chocolate mixture into remaining egg mixture.
• Beat egg whites in another large bowl until soft peaks form. Add 1 tablespoon sugar; beat just until firm peaks form. Fold into chocolate mixture. Divide batter among prepared pans. Cover; chill at least 1 hour and up to 4 hours.
• Beat cream in large bowl until soft peaks form. (Whipped cream can be made 4 hours ahead. Cover and refrigerate.)
• Position rack in center of oven and preheat to 400°F. Bake cakes until edges are set and centers are still soft, about 11 minutes. Cool on racks 2 minutes. Run knife around pan sides to loosen cakes. Remove pan sides. Transfer cakes to plates.
• Top each cake with dollop of whipped cream. Garnish with raspberries and mint, if desired. Serve cakes warm.

CHOCOLATE SOUFFLE CAKE

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.

COMMANDER'S CHOCOLATE SOUFFLE CAKES W/ WHITE CHOCOLATE SAUCE

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.

FALLEN CHOCOLATE SOUFFLE MINI CAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 6 glass custard cups; place cups on a baking sheet.
• Beat egg whites and sugar together in a bowl using an electric mixer until stiff peaks form, 4 to 5 minutes.
• Heat chocolate chips and butter in a pot over low heat, stirring frequently, until melted, about 5 minutes. Remove from heat. Add in 1 egg yolk at time, stirring continuously. Add water and flour, stirring continuously. Fold in the beaten egg whites until just combined. Fill each custard cup about 2/3 full with batter.
• Bake in the preheated oven until cakes rise slightly over the top of the cups and cracks form on their surface, 15 to 18 minutes.