Chocolate Crepe Souffle Recipes

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Mint Chocolate Soufflé Crepes image

Categories     Milk/Cream     Blender     Food Processor     Chocolate     Dessert     Bake     Mint     Pan-Fry     Gourmet

Yield Makes 8 filled crêpes, serving 8

Number Of Ingredients 22

For the filling:
1/3 cup cocoa powder
1/3 cup plus 2 tablespoons sugar
1/4 cup cornstarch
1 cup milk
3 large egg whites
1/2 teaspoon mint extract
For the chocolate crêpe batter:
1 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
3 tablespoons sugar
1/2 teaspoons salt
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled
For the chocolate sauce:
2 ounces semisweet chocolate, chopped
2/3 cup heavy cream
1/2 cup unsweetened cocoa powder
1/3 cup firmly packed dark brown sugar
1/8 teaspoon salt
1 teaspoon vanilla


  • To make the filling:
  • In a saucepan stir together the cocoa powder, 1/3 cup of the sugar, the cornstarch, and a pinch of salt, add the milk in a stream, whisking, and bring the mixture to a boil, whisking until it is thick and smooth. Remove the pan from the heat and let the mixture cool. In a bowl beat the egg whites until they hold soft peaks, add the mint extract, and beat in the remaining 2 tablespoons sugar, a little at a time, beating until the whites hold stiff peaks. Stir one third of the whites into the cocoa mixture and fold in the remaining whites gently but thoroughly.
  • Make 8 crêpes (procedure follows) with the chocolate crêpe batter. Spread 1/3 cup of the filling onto half of each crêpe and fold the crêpes gently over the filling. Bake the crêpes on a baking sheet in a preheated 350°F. oven for 10 minutes, transfer them to plates, and serve them with the sauce.
  • To make crêpes:
  • melted unsalted butter for brushing the pan crêpe batter
  • In a blender or food processor blend the flour, the cocoa, the sugar, the salt, 1/2 cup plus 2 tablespoons water, the milk, the eggs, and the butter for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered for 1 hour. The batter may be made
  • 1 day in advance and kept covered and chilled. Makes enough batter for about 18 crêpes.
  • Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
  • To make the sauce:
  • In a heavy saucepan heat the chocolate and the cream over moderately low heat, stirring, until the chocolate is melted, but do not let the mixture boil. In a small bowl combine the cocoa powder with the brown sugar. In a small heavy saucepan bring 1/4 cup water to a simmer, add the cocoa powder mixture, a little at a time, stirring, and cook the mixture over moderately low heat, stirring, until the sugar is dissolved and the mixture is smooth. Add the chocolate cream mixture and the salt and cook the mixture, stirring, until it is smooth, but do not let it boil. Remove the pan from the heat, stir in the vanilla, and transfer the sauce to a bowl. Let the sauce cool and chill it, covered, for at least 2 hours, or until it is cold. The sauce keeps, covered and chilled, for 2 weeks. Makes about 1 1/2 cups.


Chocolate Souffle with Espresso Creme Anglaise image

Provided by Tyler Florence

Categories     dessert

Time 1h40m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons unsalted butter for greasing
1/4 cup sugar, plus more for dusting
1 1/2 cups whole milk
1 vanilla bean, split and scraped
6 large eggs, separated
1/4 cup all-purpose flour
8 ounces semisweet chocolate, chopped
2 tablespoons hazelnut flavored liqueur (recommended: Frangelico)
Pinch salt
1 recipe Espresso Creme Anglaise, recipe follows
Confectioners' sugar, for dusting
1 cup heavy cream
1 vanilla bean, split and scraped
4 large egg yolks
1/2 cup sugar
1 cup brewed espresso coffee
2 tablespoons instant espresso powder


  • Preheat the oven to 375 degrees F and remove the top oven rack. Prepare 6 (8-ounce) coffee cups or ramekins with straight sides (or a 2-quart souffle dish) by greasing with butter and coating with granulated sugar, pour out any excess. The butter and sugar will keep the souffles from sticking to the sides, which will allow them to rise evenly. The sugar will also give the souffle a crunchy crust, which is a great contrast to the soft interior.
  • To make the pastry cream base for the souffle: Combine the milk and vanilla bean and seeds in a heavy large pot and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat and discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.
  • In a large bowl, whisk together the egg yolks, flour, and 1/4 cup of sugar until slightly thickened and lemon-colored. Temper the yolks by gradually whisking in about half of the hot milk mixture (do not add too quickly or the eggs will cook.) Return the pastry cream back to the saucepan and cook over medium-low heat, stirring constantly, until it is nice and thick, enough to coat the back of a spoon, about 8 to 10 minutes.
  • Slowly melt the chocolate with the Frangelico in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Stir the melted chocolate mixture into the pastry cream; cool to room temperature.
  • In a separate clean bowl, beat the egg whites and salt just until they hold soft peaks. Using a rubber spatula, fold 1/3 of the beaten whites into the chocolate pastry cream to lighten it, then gently fold in the rest. Spoon the batter into the prepared coffee cups, 2/3 of the way full, and shake them gently to smooth out the top. Place the coffee cups on a cookie sheet and bake on the middle rack for about 20 minutes. The souffle is done when it has puffed over the rim, the outside is golden and the center is still a bit loose and creamy; take care not to over bake. To serve, have each guest crack open the top of the souffle with a spoon and pour in the Espresso Crème Anglaise. Dust the top with confectioners' sugar.
  • Pour the heavy cream and vanilla bean and seeds into a saucepan and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat. Discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.
  • In a large bowl, whisk together the egg yolks, sugar, coffee, and espresso powder, until well blended. Temper the yolks by gradually whisking in the hot cream mixture (do not add too quickly or the eggs will cook.) Return the custard back to the saucepan and cook over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon, about 8 to 10 minutes. Serve immediately with Chocolate Souffle. (If not serving immediately, press plastic wrap on the surface of the custard to prevent a skin from forming and refrigerate.)


Forgotten Chocolate Souffle image

Provided by George Duran

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 7

12 ounces bittersweet chocolate, chopped
1 stick unsalted butter, cut into tablespoon pieces, plus more for greasing
1 vanilla bean, cut lengthwise
1/4 teaspoon salt, plus a pinch for the egg whites
12 tablespoons sugar
5 large eggs, separated into yolks and whites, at room temperature for 30 minutes
1/4 cup all-purpose flour


  • Put an oven rack in the middle position and preheat the oven to 350 degrees F. Butter a 6-cup souffle dish or casserole.
  • Melt the chocolate and butter in a large bowl set over a pan of barely simmering water, stirring frequently. (Or in a microwave-safe glass bowl in a microwave at 50 percent power for 2 to 3 minutes, stirring well every 30 seconds until the chocolate is melted and smooth.) Cool completely.
  • Scrape the seeds from the vanilla bean into the cooled mixture and add salt and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in the flour.
  • Beat the whites with a pinch of salt in a bowl using an electric mixer at high speed until they hold soft peaks. Add the remaining 6 tablespoons sugar, a little at a time, beating until the whites hold stiff glossy peaks.
  • Whisk about 1/4 of the whites into the chocolate mixture to lighten the batter, then fold in the remaining whites gently but thoroughly. Pour the batter into the souffle dish, spreading it evenly.
  • Bake about 30 to 35 minutes or until the center is still jiggling and a toothpick inserted in the center comes out with moist crumbs adhering to it. Serve the souffle warm.


The Best Chocolate Souffle Ever image

Make and share this The Best Chocolate Souffle Ever recipe from

Provided by FoOdCrAzE

Categories     Dessert

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 4

1/3 cup sugar, plus extra for sprinkling
5 ounces bittersweet chocolate, chopped
3 large egg yolks, at room temperature
6 large egg whites


  • Preheat oven to 375°F.
  • Butter soufflé dish and sprinkle with sugar.
  • Knock out any excess sugar.
  • Divide the egg yolks from the egg whites Melt chocolate in a metal bowl set over a saucepan of barely simmering water (or a double-boiler, if you have one), stirring until the chocolate is melted and uniformly smooth.
  • Remove bowl from heat and stir in yolks.
  • Beat whites in a large bowl until they just hold soft peaks.
  • Add 1/3 cup sugar, a little at a time, continuing to beat, then beat at a higher speed until whites just hold stiff peaks.
  • Stir about 1 cup whites into chocolate mixture to lighten, then gently yet thoroughly fold mixture into remaining whites.
  • Transfer mixture into soufflé dish.
  • Bake in center of oven until it appears cooked and crusted on top but is still jiggly in center (roughly 25 minutes).
  • Serve immediately.

Nutrition Facts : Calories 262.5, Fat 6.9, SaturatedFat 2.4, Cholesterol 314.7, Sodium 176.6, Carbohydrate 34.9, Sugar 34.1, Protein 14.8


Easy Chocolate Souffles image

Try these easy-to-make souffles for your next dinner party. The mini servings have a maximum portion of deliciousness! -Sarah Farmer, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 6

4 large eggs
6 teaspoons plus 1 tablespoon sugar, divided
1 cup light corn syrup
1/2 cup baking cocoa
1 teaspoon vanilla extract
Confectioners' sugar


  • Separate eggs; let stand at room temperature for 30 minutes. Coat six 6-oz. souffle dishes with cooking spray. Sprinkle 1 teaspoon of sugar into each dish, tilting to cover the bottom and sides; set aside., Preheat oven to 375°. In a large bowl, whisk corn syrup, cocoa, egg yolks and vanilla until blended; set aside. In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar on high until stiff peaks form. Gently fold a fourth of the egg white mixture into chocolate mixture; fold in remaining egg white mixture., Spoon batter into prepared dishes. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Dust with confectioners' sugar. Serve warm.

Nutrition Facts : Calories 250 calories, Fat 4g fat (1g saturated fat), Cholesterol 142mg cholesterol, Sodium 108mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.


Chef John's Chocolate Souffle image

These visually impressive individual chocolate soufflés are perfect for your special someone. If you're serving more people, the recipe should scale up just fine.

Provided by Chef John

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 39m

Yield 2

Number Of Ingredients 12

1 teaspoon melted butter, or as needed
2 tablespoons white sugar
2 ounces 70% dark chocolate, broken into pieces
1 tablespoon butter
1 tablespoon all-purpose flour
4 ⅓ tablespoons cold milk
1 pinch salt
1 pinch cayenne pepper
1 large egg yolk
2 large egg whites
1 pinch cream of tartar
1 tablespoon white sugar, divided


  • Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
  • Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
  • Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
  • Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
  • Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
  • Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
  • Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 38.6 g, Cholesterol 124.3 mg, Fat 19.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 11.5 g, Sodium 194 mg, Sugar 31.7 g


Quince Calvados Crêpe Souffles image

Categories     Milk/Cream     Egg     Dessert     Bake     Poach     Kid-Friendly     Quince     Calvados     Pastry     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 20

For crêpes
2/3 cup whole milk
1/4 cup plus 1 tablespoon all-purpose flour
1 large egg
11/2 tablespoons unsalted butter, melted, plus additional for brushing skillet
1 teaspoon sugar
1/4 teaspoon salt
For quince purée
3 cups water
2/3 cup sugar
4 (3-inch-long) strips of fresh lemon zest (1/2 inch wide)
1 1/2 lb quince (2 medium), peeled and halved, then each half cut into 6 wedges and cored
1/2 teaspoon vanilla
2 tablespoons Calvados
2 teaspoons fresh lemon juice
For soufflés
2 large egg whites
1 1/2 tablespoons granulated sugar
1 1/2 tablespoons unsalted butter, melted
Confectioners sugar for dusting


  • Make crêpe batter:
  • Whisk together all crêpe ingredients until smooth, then chill, covered, 30 minutes.
  • Poach quince:
  • Combine water, sugar, zest, and a pinch of salt in a 3-quart heavy saucepan and cook over moderate heat, stirring, until sugar is dissolved. Add quince and simmer, covered, until fruit is very tender but not falling apart, 1 to 1 1/4 hours. Discard zest.
  • Cook crêpes while fruit poaches:
  • Lightly brush an 8- to 9-inch nonstick skillet with butter, then heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in a scant 1/4 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly.) Return skillet to heat and cook crêpe until just set and golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof rubber spatula, then transfer crêpe to a plate. Brush skillet with more butter and make 3 more crêpes in same manner, stacking crêpes on plate.
  • Finish preparing quince:
  • Measure out 3/4 cup poached fruit with a slotted spoon and 3 tablespoons cooking syrup (reserve remainder in saucepan), then purée in a food processor with vanilla and 1 tablespoon Calvados until smooth.
  • Transfer remaining fruit from reserved syrup with a slotted spoon to a bowl. Pour syrup through a fine-mesh sieve into another bowl, then return to saucepan and boil until reduced to about 1/2 cup, 8 to 12 minutes. Stir in lemon juice and remaining tablespoon Calvados and cool.
  • Measure out 3/4 cup reserved fruit, then chop and set aside. Stir remaining fruit into reduced syrup and set aside separately.
  • Make soufflés:
  • Put oven rack in middle position and preheat oven to 400°F.
  • Beat whites with a pinch of salt using an electric mixer at medium-high speed until they just hold soft peaks. Add granulated sugar in a slow stream, beating, and beat at medium-high speed until whites just hold stiff peaks. Fold one third of whites into quince purée, then fold in remaining whites gently but thoroughly. Gently fold in chopped fruit.
  • Brush bottom sides of crêpes with some melted butter and put in a 15- by 10-inch shallow baking pan (about half of each crêpe will hang over). Divide soufflé mixture among crêpes, spooning it in center and spreading it over half of each crêpe. Gently fold other half of each crêpe over filling to rest on top. Bake until filling is puffed, set, and pale golden in spots, 10 to 12 minutes.
  • Dust crêpes with confectioners sugar and serve immediately with reserved quince and syrup.


Never-Fail Chocolate Souffles image

This is a real treat, particularly when made with the cream. It's not as fussy a recipe as it seems. Make them once and your family will want them over and over again. Also, if you're a small family note that this recipe is easily cut in half.

Provided by Lennie

Categories     Dessert

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/4 cup cocoa
2 tablespoons cornstarch
1 cup whipping cream or 1 cup evaporated skim milk
1 tablespoon Kahlua
4 egg whites, at room temperature
1/2 cup white sugar


  • Preheat oven to 375°F.
  • In a medium-sized bowl, combine cocoa and cornstarch thoroughly.
  • Add a little of the cream and whisk to make a smooth paste.
  • Whisk in remaining cream and the liqueur.
  • I have made this with Kahlua, Grand Marnier, Chambord and brandy-- they're all good.
  • If you use the evaporated milk instead of cream, expect the mixture to be pretty soupy.
  • In a large bowl, beat egg whites until almost stiff.
  • Slowly beat in sugar and beat until stiff and glossy.
  • Now gently whisk a quarter of the egg whites into the cocoa mixture.
  • Gently fold in another quarter.
  • Now add all this mixture into the remainder of the egg whites and gently fold until well blended.
  • Spoon the souffle batter into 6-to-8 1/2-cup sized custard cups.
  • The volume you get will depend on how well you beat the egg whites and if you folded them into the cocoa mixture without deflating them too much.
  • Don't worry, even if you only get 6 they will be wonderful.
  • Set custard cups into a deep baking pan and carry this to the oven.
  • Open oven, pull out rack, and set down pan.
  • Now pour very hot tap water in the baking pan to come up about one-inch around the outside of the custard cups.
  • (I do it this way so I don't have to carry the pan with the souffles and water to the oven-- it's heavy and you risk sloshing water into your souffles.) Slide in oven rack, close oven door and bake for 25 minutes.
  • The centres will be a little runny, as they should be.
  • Serve immediately.

Nutrition Facts : Calories 239.9, Fat 15.2, SaturatedFat 9.4, Cholesterol 54.3, Sodium 52.8, Carbohydrate 23.2, Fiber 1.2, Sugar 17.8, Protein 3.9


The Best Chocolate Souffle Torte image

This is my favorite favorite chocolate dessert! Since you are only using very few ingredients, make sure they are of the best possible quality - it makes a difference, especially the chocolate you use. Serve with whipped cream for extra decadence.

Provided by Toi

Categories     Desserts     Pies     Chocolate Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 6

¾ cup unsalted butter
14 ounces high quality dark chocolate (75 to 85% cocoa), chopped
7 large eggs, separated
⅞ cup sugar, divided
1 pinch salt
1 tablespoon confectioners' sugar for dusting


  • Preheat the oven to 325 degrees F (165 degrees C). Cut a square piece of parchment paper that is larger than the springform pan. Set it on the bottom of the springform pan and secure the ring on top; the paper will extend outside of the springform pan, which makes it easier to remove the torte after baking. Grease the sides of the springform pan.
  • Melt butter in a saucepan over medium heat. Remove from heat and stir in chocolate until melted. Allow to cool lightly.
  • Beat egg yolks and 1/2 the sugar in a bowl with an electric mixer until light and foamy, about 5 minutes. It is important to beat a lot of air into the egg yolks, so they almost triple in volume.
  • Fold lightly cooled chocolate mixture into the egg yolk mixture using a spatula.
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy using the electric mixer on medium speed. Gradually add remaining sugar and salt, continuing to beat until stiff peaks form.
  • Stir 1/3 of the egg whites into the chocolate batter to thin it out. Then carefully fold in the remaining egg whites using a spatula. Immediately transfer batter into the prepared springform pan.
  • Bake in the preheated oven until torte is no longer glossy, 30 to 40 minutes. Be careful not to bake too long, otherwise it will get dry.
  • Cool on a wire rack until completely cool. Unmold carefully, since the torte breaks easily.

Nutrition Facts : Calories 566.8 calories, Carbohydrate 52.6 g, Cholesterol 211 mg, Fat 37.7 g, Fiber 3.2 g, Protein 8.4 g, SaturatedFat 14.8 g, Sodium 86 mg, Sugar 46.7 g


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


  • 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


Chocolate Souffle Cake image

Provided by Moira Hodgson

Categories     dessert

Time 2h

Yield 4 servings

Number Of Ingredients 15

7 tablespoons unsalted butter
1 tablespoon flour
Parchment paper
7 ounces semi-sweet chocolate, cut up
Grated zest of one orange
2 teaspoons vanilla extract
1 tablespoon finely ground almonds
5 eggs, separated
1/2 cup plus 1 tablespoon sugar
Powdered confectioners' sugar for dusting
8 egg yolks
1/2 cup sugar
1 teaspoon cornstarch
1 quart milk
1 teaspoon vanilla extract


  • Preheat oven to 275 degrees. Butter and flour a 10-by-2-inch round cake pan and line with a circle of parchment paper.
  • Put chocolate, butter, orange zest, vanilla and almonds in top of double boiler. Melt over hot water, stirring occasionally. Remove from heat as soon as chocolate is melted.
  • Beat the egg yolks with half the sugar (in electric mixer, if desired) until mixture is thick and a slowly dissolving ribbon drops from a lifted beater. Fold lukewarm chocolate mixture into egg-sugar mixture with a large rubber spatula. Whip egg whites until foamy, then gradually add remaining sugar. Continue beating until stiff peaks form. Using rubber spatula, blend lightly but thoroughly into chocolate-egg mixture. Pour the batter into the prepared pan and bake for 1 hour and 20 minutes.
  • Remove cake from oven and loosen sides with a sharp knife. Unmold onto a wire rack, then quickly and carefully reverse onto a second rack so that the cake is the right side up. The cake will sink slightly. Let cool.
  • To make Creme Anglais, whisk egg yolks and sugar together, or beat in an electric mixer, until thick and lemon colored. Mix cornstarch with a little cold milk and add to rest of milk. Scald milk and pour over yolk mixture, whisking constantly. Pour custard into a heavy pan, preferably of tin-lined copper. Avoid using a plain aluminum pan, which discolors sauce.
  • Stir with a wooden spoon over low to medium heat until custard starts to coat spoon and reaches 165 degrees Fahrenheit on a candy thermometer. Do not cook over too high a heat, or the eggs will curdle.
  • Strain into a clean dry bowl and stir in vanilla. Let cool, stirring occasionally to prevent skin from forming. Cover with plastic wrap and refrigerate. Makes 6 cups.
  • Before serving, sprinkle the cake with sifted powdered sugar. If you wish, cut a large Christmas star of light cardboard and lay on top of the cake before dusting with sugar. Carefully remove the star, and the pattern will remain. Serve wedges of cake on dessert plates on a pool of Creme Anglais.

Nutrition Facts : @context http, Calories 978, UnsaturatedFat 22 grams, Carbohydrate 105 grams, Fat 56 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 30 grams, Sodium 203 milligrams, Sugar 96 grams, TransFat 1 gram

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2018-01-26 Step 2: Make the chocolate mixture. Preheat the oven to 375°. In a large bowl, whisk the corn syrup, cocoa, egg yolks and vanilla extract until blended; set aside. Test Kitchen tip: The type of baking cocoa you choose will have a big impact on the flavor of your souffle. We tested five kinds of baking cocoa —find out which brand is right for ...

2022-02-25 Prep 20 min Cook 15 min Makes 4. 4 cooked crepes (measuring 15cm across). For the almond base 110ml whole milk 1 tbsp unsalted butter 2 tbsp caster sugar A pinch of salt 1 tbsp plain flour 1 tsp ...

2022-01-20 Preparing the Crème Anglaise. First, cut your vanilla bean in half lengthwise and carefully scrape the seeds out with a knife. Next, pour the milk into a saucepan. Turn the heat onto medium heat. Then, add the vanilla bean seeds and the pod into the milk. Bring the milk to a simmer, and then remove it from the heat.

Chocolate Crepe Souffle This recipe contains bittersweet chocolate, heavy cream, fresh raspberries, unsalted butter, heavy cream and more. 12 Servings -

2012-10-03 Preheat the oven to 375°F (190°C). For a convection oven, reduce cooking temperature by 25ºF (15ºC). You will need 6 4-oz (½ cup, 120 ml) ramekins. With a pastry brush, coat the inside souffle ramekins with softened butter. Put some granulated sugar in the ramekin and cover the opening with your hand and circulate.

2011-01-25 Combine with a whisk, then spread the preparation on a baking sheet so it cools down quickly. 18. In a stand mixer, tip the egg whites, the sugar and a pinch of salt. 19. Beat until stiff peaks form. 20. When the cream is cold, transfer into a …

Ingredients 1/2 cup unsweetened cocoa powder, sifted, plus more for dusting 1/4 cup confectioners' sugar, sifted 3 tablespoons all-purpose flour

2022-05-01 Step 1: Make the Crème Pâtissière (Pastry Cream). Whisk the eggs and and sugar together until the sugar completely... For the Soufflé. Mix the sugar with the egg whites until stiff peaks form (careful not to over mix - you want the egg... Preparing the ramekins:. Use a pastry brush to coat your ...

2016-11-02 Melt the chocolate and butter in a small saucepot over low heat, stirring constantly until melted. Stir in the milk mixture in 2 additions, whisking until evenly blended (the mixture will be a thick paste and may look a little grainy, but that is to be expected – it will smooth out after the whites are folded in.) Keep this warm while preparing the egg whites.

2021-02-01 Step-By-Step Photos. Chop up your quality chocolate, then melt it with butter in a double boiler or in 20 second increments in the microwave. Some chocolate soufflé recipes use heavy cream instead of butter, but I prefer the flavor, texture, and richness butter provides. Below left: Separate your eggs.

2022-02-07 Add water/cocoa mixture, about half of the milk, eggs, butter, and vanilla extract and whisk together until smooth and combined. Gradually whisk in remaining milk until you have a completely smooth and well-combined batter. Cover and rest the batter in the refrigerator for 30-60 minutes or up to 2 days before using.

2011-03-03 In a mixing bowl, combine the sugar and cornstarch. In a separate bowl, whisk the eggs and yolks together. Add the melted butter-chocolate mixture to the sugar mixture and combine thoroughly with a wire whisk. Stir in the eggs and whisk just until smooth. Place in the refrigerator overnight.

Instructions. Preheat oven to 180°C Grease , réserver In the ramequin, combine flour and and 4 tspn of milk and keep aside. Step 1. Cut chocolate into pieces

2020-12-13 Creme Anglaise. In a 1-quart pot, bring heavy cream and milk to a simmer. Remove from heat and transfer mixture to a liquid measuring cup (if you have one) for easy pouring. In a small bowl, vigorously whisk together egg yolk, sugar, and vanilla for …

Place the chocolate in a large bowl. Set aside. In a small saucepan off the heat, dissolve the cornstarch in the milk. Bring to a boil and simmer for 30 seconds or until the mixture has thickened, stirring constantly. Pour over the chocolate and let melt for 2 minutes. Gently stir the mixture until smooth. With a spatula, stir in the egg yolks.

2022-02-01 Mix in the egg yolks, vanilla and salt with a mixer and combine with the melted chocolate mixture. Beat the egg whites and cream of tartar and form stiff peaks. Fold in the egg whites to the chocolate mixture a little at a time. Carefully mix them together until homogenous, being careful not to deflate the egg whites.

French Chocolate Souffle Recipe Ingredients. To Serve 4 - 6 people. 5 eggs. ½ cup (4 oz/100 gr) sugar. ¼ cup (1 oz/30 gr) flour. ½ cup (3 oz) plain chocolate. 2 tablespoons strong coffee. 2 tbsp (1 oz) butter. 1 cup (½ pint) milk. 5 tbsp sugar. Pinch of salt. Pinch of cream of tartar. Method

Tape the seams. Place on a baking sheet. Place the chocolate in a large microwave-safe bowl and melt in the microwave oven. Add the condensed milk and mix well. In another bowl, whisk the cream and sugar with an electric mixer until stiff peaks form. Using a spatula, gently fold the cream into the chocolate mixture.

Pouring very slowly, while beating constantly, drizzle the hot half and half into the egg mixture. Return to saucepan and cook over low heat till mixture thickens about 20 minutes. Serve warm with crepes. To make the mousse, combine chocolate, vanilla, and salt in a blender or food processor. Mix about 30 seconds.

The Best Chocolate Soufflé You’ll Ever MakeA soufflé is a baked egg-based dish often served as a savory main dish or sweetened as a dessert.Soufflés can be v...

How to make chocolate Souffles with cream of tartar? Combine egg whites and cream of tartar and beat until stiff peaks form. Whisk egg yolks into the chocolate mixture and then fold whites into the chocolate in four parts. Transfer to prepared ramekins, clean up the edges, and bake until tall and beautiful. Serve immediately and enjoy!

2011-08-05 Preheat oven to 200° C . Prepare the syrup. In a saucepan over a medium heat, bring the pineapple, water, maple syrup, corn flour and cinnamon stick to the boil.

Set the ramekins in an 8-inch square pan and set the pan on the oven rack. Pour hot water into the pan, about 1/8 inch deep. Slide the rack with the pan into the oven and bake until a toothpick inserted comes out clean, 45 to 50 minutes.

2021-12-02 Stir the chocolate mixture until completely melted and smooth. Remove the melted chocolate from the heat and let the mixture cool for 2 minutes. 5. Whisk in the separated egg yolks, vanilla extract, and salt until combined and smooth. Set aside. 6. In a large mixing bowl, add egg whites and cream of tartar.

2022-02-04 Ingredients. Unsalted butter – use softened butter to melt into the chocolate and to grease the 8 oz ramekins. Granulated sugar – coats the ramekins and keeps the batter from sticking to the dish. It’s also used to sweeten the soufflé. Bittersweet chocolate – …

Remove the bowl of melted chocolate from the heat. In another bowl, beat the egg whites with 1/4 cup of the sugar until stiff and glossy. Whisk the egg yolks into the chocolate one at a time, add 1/4 cup orange-flavored liqueur, and whisk in the remaining 2 tablespoons sugar. Fold in the egg whites and whisk until thoroughly blended.

2021-05-13 This Chocolate Soufflé with a deliciously rich chocolate flavor and an airy, light texture, will pass a magical moment to your guests. The recipe is amazingly easy to prepare and helps you to master one of the milestones of french haute cuisine.

2020-10-26 Directions. Preheat oven to 400°F (204°C) with the convection fan turned off and oven rack in center position. Liberally butter the interiors of eight 4-ounce ramekins, making sure to butter right up to the upper edge of the rim of each ramekin. Sugar the buttered insides evenly, tapping out excess, and set ramekins aside.

2020-08-07 Whisk the flour, sugar, and salt with the egg yolks until smooth and set aside. Heat the milk in a medium saucepan and stir in the butter until melted. Remove from heat and whisk in the coarsely chopped chocolate until melted and smooth. Slowly pour the chocolate into the yolks while whisking the yolks constantly.

2019-03-12 Gradually whisk pastry cream into melted chocolate along with vanilla and salt. Pour onto rimmed baking sheet and cover with plastic wrap on surface. Chill 10 - 15 minutes.

2021-02-15 Transfer the flour and milk mixture to the bowl with the chocolate. Add the salt and egg yolk and mix until well combined. Add the two egg whites and cream of tartar to a stand mixer. Whisk on low speed for 2-3. minutes until mixture is frothy. Turn mixer to medium speed and add 1/3 of sugar to the bowl of the mixer.

2012-02-29 Chocolate Crepes • 1/2 cup flour • 1 tablespoon cocoa powder • 2 teaspoons sugar • Dash salt • 3/4 cup milk • 1/4 teaspoon almond extract • 1 egg • 2 teaspoons melted butter Stir together dry ingredients. Blend in milk. Add almond extract, egg, and melted butter. Blend until smooth. Refrigerate batter 3 or more hours.

2009-09-29 In microwave-safe large bowl, microwave chocolate chips on High in 20-second increments, stirring, until just melted (1 to 2 minutes). Remove from microwave; with wire whisk, whisk in condensed milk.

2011-03-07 1. Melt butter in 2 quart casserole and place crepes over butter in one layer. 2. Blend other ingredients with well beaten eggs and pour over crepes. 3. Bake 45 minutes in 350 oven or until tops start to brown. 4. Serve with powdered sugar, ice cream or sour cream. From the King Kold Company recipe files

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